Modified atmosphere and carbon dioxide shock treatment for prolonging storage life of 'Rong-Rien' rambutan fruits

'Rong-rein' rambutan fruits were treated with 20% or 40% CO2 for 30-120 minutes and then held in 40 um-thick polyethylene bag as modified atmosphere pack (MAP) at 13degreesC and 90-95% RH. MAP, which established a 5-8% O-2 and 7-10% CO2 atmosphere, markedly reduced pericarp browning shown as higher L*, weight loss, respiration and ethylene production. CO2 had only slight inhibitory effect despite causing reduced stomatal apperture revealed by scanning electron microscopy. As a result, MAP fruits with or without CO2 shock had comparable storage life, 16 days, while fruits held in air, 12 days. Soluble solid, titratable acidity and ascorbic acid did not vary with treatment.