Water loss is the major problem in rambutan which induces the browning of spinterns and ultimately reduces the consumer acceptance. Techniques which slow down respiration and dehydration rate were found to be more effective in increasing overall acceptability of rambutans. The efficacy of several pre-treatments in up regulating consumer acceptance of rambutan (Nephelium lappaceum L.) fruit was examined. Dipping fruits for 5 min in 2 ppm ozonized water comparably reduced the browning of the fruit stored under room temperature (30±2oC; 80-85% RH). On the other hand, waxing treatments did not reduce browning but retained excellent internal fruit quality. Sulphitation (350ppm) solution was not effective in reducing browning and enhancing marketable value. It was concluded that ozonization (2ppm) treatment recorded lowest browning score () and superior in general appearance (), taste and flavour with minimum pulp browning at the end of shelf life. | Proficiency of post-harvest treatments in maintaining sensory and organoleptic quality attributes of rambutan (Nephelium lappaceum L.) during ambient storage
