Recommendations for Maintaining Postharvest Quality
Adel A. Kader
Maturity & Quality
Rambutan fruits are borne in clusters; each fruit has seeds surrounded by an aril (edible portion) which is covered by the pericarp and its hairs or soft spines or spinterns (1-1.5 cm long). Attainment of red color is the main harvest index. A minimum soluble solids content of 16% may also be used; cultivars vary in their maximum soluble solids content from 17 to 21%.
Maturity & Quality Photos
Temperature & Controlled AtmosphereOptimum Temperature
10-12°C (50-54°F) depending on cultivar (cultivars vary in their chilling sensitivity)
Storage potential = 12-14 days.
90-95%; maintenance of high RH is essential to minimizing water loss and preventing skin darkening (browning).
20-60ml CO2/kg·hr at 25°C (77°F); non-climacteric respiratory pattern.
0.1 to 0.7 µl/kg·hr at 25°C (77°F)
Rambutans are picked ripe and do not benefit from ethylene treatment or ethylene scrubbing during their postharvest handling.
An atmosphere of 3-5% O2 and 7-12% CO2 reduces respiration rate and retards red color loss and other symptoms of senescence. Postharvest-life potential in CA is 4 weeks (vs. 2 weeks in air).
DisordersPhysiological and Physical Disorders
Chilling Injury. Symptoms include dark-maroon coloration in some cultivars and bronzing in other cultivars of the skin and spinterns. The minimum temperature - time combination that induces chilling injury varies among cultivars from 5°C (41°F) for >7 days to 7°C (45°F) for >14 days.
Skin Splitting. Skin splitting of thin-skinned cultivars occurs after heavy rains or sudden uptake of water by the fruit during the latter stages of development.
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How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.