{"id":2675,"date":"2020-02-08T12:47:41","date_gmt":"2020-02-08T07:17:41","guid":{"rendered":"https:\/\/environcj.in\/?page_id=2675"},"modified":"2020-05-30T10:24:16","modified_gmt":"2020-05-30T04:54:16","slug":"volume-19-issue-1-2-191231","status":"publish","type":"page","link":"https:\/\/environcj.in\/volume-19-issue-1-2-191231\/","title":{"rendered":"volume-19-issue-1-2\/191231"},"content":{"rendered":"\t\t
Physiological and biochemical responses of harvested rambutan (Nephelium <\/em><\/span><\/strong>lappaceum<\/em> L.) fruits to postharvest dip treatments during storage<\/span><\/strong><\/p> Shetty Manjunath J.<\/span><\/strong>\u00a0<\/span><\/strong><\/p> The effect of pretreatments on rambutan fruit (Nephelium lappaceum L.) browning properties during storage or shelf-life was determined. Water loss in rambutan fruits induces degradation of nutritional value and imposes stress that increases respiration and ethylene production. In the present investigation, Good quality rambutan fruits of uniform size and maturity with red skin colour were used. The fruits were dipped in paraffin wax emulsions, ozonated and sulphited water, were air dried and stored under room temperature (30\u00b12oC; RH 80-85%) for standardizing the best pretreatment. Weight loss, TSS, pH, acidity, vitamin C, sugars, and antioxidant activity were measured till the end of shelf life. 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Food Chem. 107: 282- 288.<\/p> Tzortzakis, N., Borland, A., Singleton, I. and Barnes, J. 2007. Impact of atmospheric ozone-enrichment on quality-related attributes of papaya. Postharvest Biol. Technol. 45. 317\u2013325.<\/p> Zhang, L., Lu, Z., Yu, Z. and Gao, X. 2005. Preservation of fresh-cut fruits by treatment of ozonated water. Food Shetty, M. J., Geethalekshmi, P. R., Mini, C., Vijayaraghava, K., & Beena, R. (2018). Physiological and biochemical responses of harvested rambutan (Nephelium lappaceum L.) fruits to postharvest dip treatments during storage.\u00a0Environment Conservation Journal<\/i>,\u00a019<\/i>(1\/2), 217-222.<\/p> https:\/\/doi.org\/10.36953\/ECJ.2018.191231<\/a><\/span><\/strong><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t This work is licensed under a\u00a0Creative Commons Attribution-Non Commercial- 4.0 International License (CC BY- NC 4.0)<\/strong><\/a>\u00a0<\/p> \u00a9 ASEA<\/strong><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\tDepartment of Post Harvest Technology, College of <\/span>Horticulture, Bengaluru, UHS (B), Karnataka<\/span><\/strong><\/h5>
Geethalekshmi P.R., <\/span><\/strong>, Mini C., <\/span><\/strong>Kumar Vijayaraghava ,Beena R.<\/span><\/strong><\/h5>
Department of Post Harvest Technology, College of <\/span>Agriculture, Vellayani, KAU, Kerala<\/span><\/strong><\/h5>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
Abstract<\/span><\/h1>
(Hort) thesis, Kerala Agricultural University, Thrissur, 160p.<\/p>
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L.). M. Sc. (Hort) thesis, Kerala Agricultural University, Thrissur, 128p.<\/p>
quality. J. Agric. Food Chem. 47(4): 1652\u20131656.<\/p>
Postharvest Biol. Technol. 24: 39\u201348.<\/p>
Control. 16: 279-283.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t