NGHIÊN CỨU CẢI THIỆN QUY TRÌNH BẢO QUẢN SAU THU HOẠCH CHO CHÔM CHÔM JAVA

With the aim of maintaining rambutan fruit after harvesting, a study on the improvement of the postharvest preservation for rambutan fruit was carried out and focused on packaging film, chemical treatment and its combination. Following considerations resulted from the study should be taken: 1) Atmosphere modified at 7- 10% CO2, 1-2% O2 separately or in combination showed good effect to rambutan fruit preservation at 13 oC in terms of quality maintaining and diseases limitation; 2) Rambutan fruits treated with 0.04% presim for 5 minutes at 20 oC was considered to be suitable; 3) The treatment combination of dipping fruit into 0.04% presim solution for 5 minutes and packaging fruit with lifespan and conditioning temperature could maintain the fruit quality unchanged for 16 days at 13oC.