Differences of the characteristics whole and fresh-cut rambutan fruit on cold temperature storage
L. SURIATI1*, I M. S. UTAMA, B. A. HARJOSUWONO, I B.W. GUNAM

Warmadewa university

Abstract

ABSTRACT
Rambutan is one of the potential tropical fruits to be developed. Rambutan contains many functional compounds that are good for health. In addition to taste delicious rambutan easily damaged. Skin damage often lowers consumer interest, this causes fresh-cut rambutan products to be more popular than whole fruit. Storage temperature is one of the factors that can maintain the quality and shelf life of rambutan. This study was conducted using the complete random design 2 replay factorial. Factor I: storage time of Rambutan (0, L, 2, 3, 4, 5, 6). Factor II: The storage temperature of Rambutan fruit 7-12C and-4-0C. Observations conducted objectively include: moisture content, pH, TSS, Vitamin C. The characteristics of intact rambutan fruit still remain good until the 6th day, while the fresh-cut only until 3th. Storage temperature for intact and fresh-cut rambutan are recommended to be stored at 7-12C.

Keywords: 1;rambutan 2;intact 3;fresh-cut 4; temperature 5; characteristic

Topic: Chemical Engineering