Fruit Produce Facts English
Rambutan
Recommendations for Maintaining Postharvest Quality
![]() Adel A. Kader
Maturity & Quality
Maturity Indices 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 Atmosphere
Optimum 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).
Disorders
Physiological and Physical Disorders
Date
November 2000 |
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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.
http://ucanr.edu/sites/Postharvest_Technology_Center_/Commodity_Resources/Fact_Sheets/Datastores/Vegetables_English/?uid=19&ds=799 (Accessed January 18, 2014).