Combination effect of citric acid and hot water treatment on the quality of pulp and pericarp of rambutan fruit

The oxidation of pericarp is the main one that affects the quality and acceptance of rambutan by consumers, thus, this study aimed to evaluate the isolated and combined effect of hot water and citric acid on the postharvest quality of pericarp and pulp of rambutan stored under refrigeration. Research

Ripe fruits were immersed in a solution with hot water (45°C in 1 and 3 minutes), citric acid (1 and 3%), and in combinations between them. After the treatments, the loss of mass, soluble solids, titratable acidity, pH, vitamin C content, and browning of the pericarp and pulp was evaluated every three days during 12 days of cold storage (10°C).

The combined effect of hot water for 3 minutes with 3% citric acid resulted in better quality fruits (less mass loss, less degradation of soluble solids, organic acids, and vitamin C), in addition to delaying the development of browning pericarp and pulp until the sixth day of storage.

Limitations:

 Investigations of oxidizing enzymes were absent (equipment) to support the study results.

Originality/Value:

 Studies involving accessible and low-cost technologies that limit physiological damage after harvest (browning of the pericarp) and preserve the quality of the rambutan are recommended. Thus, the pretreatment of rambutan with hot water for 3 minutes associated with 3% citric acid is indicated to preserve the quality of the fruit during refrigerated storage (10°C) for 12 days.