The Characteristics of Fresh-cut Rambutan Fruit during Cold Storage
Luh Suriati *
Food Science and Technology Department, Faculty of Agriculture, Warmadewa University, 80235, Denpasar, Bali, Indonesia.
I. Nyoman Rudianta
Food Science and Technology Department, Faculty of Agriculture, Warmadewa University, 80235, Denpasar, Bali, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Rambutan is a delicious tropical fruit that contains various components that are beneficial for health. Damage to the fruit’s skin often causes a decrease in consumer interest. Therefore, fresh-cut rambutan is preferred over whole fruit. A decrease in the quality of fresh-cut rambutan due to cold storage was observed. This study aims to determine changes in the characteristics of fresh-cut rambutan during cold storage. Whole fruit controls were prepared to observe deterioration during storage. The study used a completely randomized design with three replications. Storage time of 0, 3, 6, 9 and 12 days to determine the water content, acidity, total dissolved solids, vitamin C contents, and micrograph of fresh-cut rambutan fruit with Scanning Electron Microscope (SEM). The conclusion is cold storage treatment has an effect on the characteristics of moisture content, degree of acidity, and vitamin C of fresh-cut rambutan fruit. While the total dissolved solid has no effect on the characteristics of fresh-cut rambutan. The decrease in the characteristics of fresh-cut rambutan was sharper than that of intact fruit starting on day 6.
Keywords: Rambutan, fresh-cut, cold storage, quality, shelf life