High carbon dioxide atmospheres improve quality and storage life of rambutan (Nephellium lappaceum L.) fruit

Rambutan (Nephellium lappaceum L.) fruit cv. 'Rong-rein' harvested at the export-ripeness stage (color stage 4-5 with light red peel and green spinterns) were held at 1-15% CO2 at 13 degrees C with 90-95% RH. Pericarp browning was significantly reduced. This was shown also as higher L* readings than fruit held in air (control). High CO2 storage also reduced weight loss, respiration and ethylene production, and delayed the increase in soluble solid contents. Higher CO2 levels were more effective than lower levels in causing these effects. As a result, fruit shelf life was longer at 10-15% CO2 (20 days) than at 5% CO2 (18 days) or 1% CO2 (16 days). Shelf life was shortest in air and was only about 8 days.