Effect of Pectin Coatings Containing Trans-cinnamaldehyde on the Postharvest Quality of Rambutan

Rambutan ( Nephelium lappaceum L.) (Sapinadeae) fruit, a nutritional staple in Hawaii, exhibits desiccation and physiological browning soon after harvest, methods to prolong shelf life may be commercially advantageous. In this study, freshly harvested fruit were treated with pectin coatings or without trans-cinnamaldehyde (TCIN) stored at 10 °C 20 (room temperature) evaluate postharvest quality attributes. Control deionized water only. To find the best formulation of coatings, three concentrations TCIN incorporated into solution get 0.05% TCIN, 0.1% 0.2% coatings. At 0, 2, 4, 6 days postharvest, evaluated for weight loss, firmness, pericarp browning, sugar, acid, taste. The results showed that coating exhibited significantly lower loss than both control through entire storage time °C. coating–treated firmer 4 also reduced over control. Therefore, we selected up 15 days. °C, higher all TCIN-containing coated fruit. TCIN-treated overall value indicate extend commercial rambutans other perishable fruits. By extending life, can reduce losses facilitate expanded exports Hawaii.