Improve the effectiveness of inhibiting pathogenic fungus and maintaining the quality of rambutan (Nephelium lappaceum L.) post-harvest by indigenous lactic bacteria
The collaborative study, conducted by Can Tho University and Southern Horticultural Research Institute in Vietnam, along with King Mongkut’s Institute of Technology Ladkrabang in Thailand, this study addresses the post-harvest quality deterioration of rambutan (Nephelium lappaceum L.) fruit, primarily attributed to dehydration and fungal diseases causing darkening and rotting of the peel. The research investigated the efficacy of different Lactobacillus bacteria strains (Lactobacillus plantarum CC6, Lactobacillus fermentum DC2, Lactobacillus fermentum DGMC2) in combination with or without supplement combinations (chitosan 0.03%, alginate 0.03%, and carboxymethyl cellulose 0.5%) on Java rambutan fruit quality during storage at 13°C.
Among the 16 treatments applied immediately after harvesting, those involving CC6 and DC2 strains combined with chitosan exhibited the most promising results, effectively reducing weight loss, browning, and infection rates while maintaining fruit brightness and peel color. Particularly, the DC2-Chito treatment demonstrated superior effectiveness. These findings suggest the potential of Lactobacillus bacteria strains, especially when combined with chitosan, in preserving rambutan fruit quality during storage, offering insights for improved post-harvest management practices in the rambutan industry.
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The collaborative study, conducted by Can Tho University and Southern Horticultural Research Institute in Vietnam, along with King Mongkut’s Institute of Technology Ladkrabang in Thailand, this study
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