Next Article in Journal
Nutritional Quality and In Vitro Rumen Fermentation Characteristics of Silage Prepared with Lucerne, Sweet Maize Stalk, and Their Mixtures
Next Article in Special Issue
Physiological Quality of Swingle Citrumelo Seed after Refrigerated Storage of Fruits and Seeds
Previous Article in Journal
Factors Affecting Farm Succession and Occupational Choices of Nominated Farm Successors in Gilgit-Baltistan, Pakistan
Previous Article in Special Issue
Modified Atmospheric Packaging of Fresh-Cut Amaranth (Amaranthus tricolor L.) for Extending Shelf Life
Article

Application of Essential Oils for Maintaining Postharvest Quality of ‘Rongrien’ Rambutan Fruit

1
Faculty of Innovative Agriculture and Fishery Establishment Project, Surat Thani Campus, Prince of Songkla University, Surat Thani 84000, Thailand
2
Center of Excellence in Environment and Plant Physiology, Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
*
Author to whom correspondence should be addressed.
Academic Editors: Georgios Tsaniklidis and Dimitrios Fanourakis
Received: 4 November 2021 / Revised: 25 November 2021 / Accepted: 27 November 2021 / Published: 30 November 2021
(This article belongs to the Special Issue Postharvest Storage of Agricultural Products)
The postharvest quality of rambutan fruits (Nephelium lappaceum Linn.) is mainly influenced by dehydration, which causes browning of the peel and spinterns. This research investigated the effects of some essential oils—from citronella, clove, kaffir lime, and lemongrass—on ‘Rongrien’ rambutan fruit quality during storage at 13 °C. Screening of effective concentrations from 0.01 to 0.16% was conducted for each essential oil. The results showed that, of the essential oil treatments tested, a kaffir lime oil coating of 0.01% could best maintain the quality of fruits, reducing both weight loss and browning of the peel and spinterns. However, essential oil concentrations exceeding 0.04% severely damaged the fruit pericarp, in which scores of spintern browning were higher than those of peel browning. These results suggest that kaffir lime oil can maintain the postharvest quality of ‘Rongrien’ rambutan fruit as a supplement in some edible coatings. View Full-Text
Keywords: Nephelium lappaceum; pericarp browning; weight loss; kaffir lime oil; edible coating Nephelium lappaceum; pericarp browning; weight loss; kaffir lime oil; edible coating
Show Figures

Figure 1

MDPI and ACS Style

Ummarat, N.; Seraypheap, K. Application of Essential Oils for Maintaining Postharvest Quality of ‘Rongrien’ Rambutan Fruit. Agriculture 2021, 11, 1204. https://0-doi-org.brum.beds.ac.uk/10.3390/agriculture11121204

AMA Style

Ummarat N, Seraypheap K. Application of Essential Oils for Maintaining Postharvest Quality of ‘Rongrien’ Rambutan Fruit. Agriculture. 2021; 11(12):1204. https://0-doi-org.brum.beds.ac.uk/10.3390/agriculture11121204

Chicago/Turabian Style

Ummarat, Nittaya, and Kanogwan Seraypheap. 2021. "Application of Essential Oils for Maintaining Postharvest Quality of ‘Rongrien’ Rambutan Fruit" Agriculture 11, no. 12: 1204. https://0-doi-org.brum.beds.ac.uk/10.3390/agriculture11121204

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop