July 06, 2024 | Horticulturae |
Can Tho University, Southern Horticultural Research Institute in Vietnam, and King Mongkut’s Institute of Technology Ladkrabang in Thailand examined the postharvest quality of rambutan (Nephelium lappaceum L.) fruit, focusing on the issue of dehydration, browning, and fungal-induced rot. The research aimed to assess the effects of different Lactobacillus bacterial strains—Lactobacillus plantarum CC6, Lactobacillus fermentum DC2, and Lactobacillus fermentum DGMC2—combined with various supplements, including chitosan, alginate, and carboxymethyl cellulose, on maintaining the quality of Java rambutan during storage at 13 °C.
The study tested 16 different treatment combinations and found that four treatments—CC6-Chitosan, DC2-Chitosan, CC6-Carboxymethyl Cellulose, and DC2-Sodium Alginate—were most effective in preserving the fruit. Among these, the DC2-Chitosan combination showed the best overall results, significantly reducing weight loss, skin browning, and infection rates, while maintaining the brightness and color of the peel. These findings suggest that the use of specific Lactobacillus strains combined with certain supplements can effectively enhance the storage quality of rambutan fruit, offering potential for improved postharvest management practices.