Quality changes of rambutan fruit in different packaging system

Quality changes of rambutan fruits in different packaging system was evaluated by using stretch film wrapping (SF) and polyethylene bag with banana leaf liner (PEB) and without banana leaf liner (PE). All packed fruits retained the freshness and showed minimal colour changes. Packed fruits also exhibited lower weight loss (0.2-1.4%) until the end of the storage period. The TSS values of the packed fruits decreased on day 2. However, no significant difference was exhibited among the packing system. On day 6,the TSS values of the packed fruits increased (16.5-16.6 °Brix) while sudden decrease (16.4 °Brix) was observed on control fruits. Relative humidity surroundingthe packed fruits was high (93-98 %) as compared to the control fruits (60-80%). The high RH was contributed to the freshness of the packed fruits due to the minimal changes occurred to the physical, chemical and physiological behaviour of the fruits. Occurrence of diseases on day 6 was higher (30-50%) in the control fruits compared to the packed fruits.