Effect of Hot Water Treatment on Quality and Shelf-Life of Rambutan

Dondy A. Setyabudi, Kirana S. Sasmitaloka, Wisnu Broto, Sulusi Prabawati, Setyadjit


Rambutan is a non-climacteric fruit and must be harvested at the peak of ripeness. Fruit browning and decay can occur 1 to 3 days after harvest and during storage and transportation. Hot water treatment holds promise for delaying the postharvest fruit quality decay and reducing pathogen growth. This research aims to investigate the effects of incorporating hot water treatment and temperature-controlled storage on the postharvest quality of rambutans. Rambutan fruit was treated in a hot water bath at 40° and 50°C for 0, 2, 4, 6, 8, and 10 minutes. Then, it was stored for 8 days at ambient (28–30°C) and controlled (10–18°C) temperatures. Combined hot water treatment and controlled storage temperature was an effective approach for managing postharvest decay, controlling postharvest diseases and insect pests, and maintaining the postharvest quality of the rambutan fruit. Rambutan fruit treated with hot water (40–50°C) for 6–10 minutes and stored at controlled temperature (10–18°C) could remain fresh for more than 8 days after harvest.


Keywords: hot water treatment, rambutan, temperature storage, quality.



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