Research Progress in Preservation of Rambutan Fruit
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Abstract:
Rambutan fruit has good flavor and high nutritional value, and is promoted as one of the "four major fruits" by FAO. The fruit is extremely prone to water loss, browning, and rot during transportation and storage, which greatly affects fruit’s appearance and nutritional quality. The existing preservation technologies have problems such as single technology, weak pertinence, high application difficulty and insecurity. In this paper, the problems associated with rambutan fruit such as mechanical damage, water and weight loss, chilling injury, enzymatic browning, post-harvest diseases and insect pests are discussed in detail, and the pre-harvest, harvest and post-harvest preservation technologies are summarized, with the focus on commercialized treatment, and physical, chemical, biological and comprehensive preservation techniques. The recent research progress in preservation technologies for rambutan fruit domestically and abroad is overviewed. The development trend of research and application of the preservation technologies for rambutan in the future is prospected, which provides certain theoretical guidance for further research of the storage and preservation technologies for rambutan, especially the domestic rambutan.
