Postharvest physiology and storage of rambutan

Postharvest Biologyand Technbgy ELSEVIER

Postharvest

Biology

and Technology

6 (1995) 189-199

Review

Postharvest physiology and storage of rambutan T J. O’Hare * Horticulture Postharvest Group, Queensland Department of Primaly Industries, 19 Hercules St., Hamilton, Qld. 4007, Australia Accepted

7 April

1995

Abstract

Rambutans (Nephelium lappaceum L.) are harvested when the fruit have reached optimum visual and organoleptic quality. The fruit are non-climacteric with little change in total soluble solids or titratable acidity after harvest. Rambutans rapidly deteriorate unless proper handling techniques are employed. Visual appearance can be maintained if moisture loss (largely from the spinterns) is minimised (95% relative humidity) and the fruit are refrigerated (7-lO”C, depending on cultivar). Under these conditions, rambutans have a storage life of approximately lo-15 days. Postharvest pulp quality and disease development are generally stable under refrigeration until after fruit have become visually unacceptable from chilling injury. Chilling injury is confined to the skin and is characterised by a colour change from red to maroon. Colour deterioration can be further retarded (three-four days) by storage under enhanced carbon dioxide atmospheres (g-12%). Further study into maintaining visual appearance of rambutans is needed before shelf-life can be extended. Keywords:

Rambutan;

Physiology; Storage; Nephelium lappaceum

1. Introduction

Rambutan, belonging to the family Sapindaceae, is a small ovate fruit closely relate lychee, pulasan and longan (Popenoe, 1920). The skin is covered in hairlike protuberances (spinterns) which, depending on cultivar, can be coloured similarly to the skin or remain green. The skin of the rambutan can vary in colour from pink to deep crimson and from yellow to yellow-orange (Watson, 1988). The edible portion of the fruit is a fleshy, translucent-white sarcotesta which arises from a paper-like integument surrounding a single oblong seed (Tongumpai, 1980). The pulp is similar in flavour to a lychee, although less aromatic, while the texture is relatively firmer and less juicy. In ‘freestone’ cultivars, the sarcotesta and integument * Fax: +61 (7) 268-6653. 0925-5214/95/$09.50 0 1995 Elsevier SSDI 0925-5214(95)00022-4

Science

B.V. All rights reserved.

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come freely away from the seed, while in ‘clingstone’ cultivars they are more difficult to separate (Watson, 1988). The rambutan tree is a medium-sized evergreen (varying in size from 12 to 25 m), and requires a tropical climate for cultivation (Popenoe, 1920; Almeyda et al., 1979). Although originating in West Malaysia and Sumatra, the rambutan is now grown widely in southeast Asia, as well as in Sri Lanka, Australia, central America, equatorial Africa and Malagasy (Popenoe, 1920; Mendoza et al., 1972; Watson, 1984; Delabarre, 1989). The continuing spread of this crop to other countries, together with its increasing popularity in foreign markets has led to an increased research effort into rambutan cultivation and storage. As with many tropical fruit, the rambutan has a short postharvest life and without correct handling it will deteriorate quickly after harvest (Mendoza et al., 1972). This paper reviews the current knowledge concerning the postharvest physiology and storage of rambutan. 2. Harvest maturity Rambutan is non-climacteric (Mendoza et al., 1972; Leong, 1982) and will not continue to ripen once removed from the tree. Consequently, fruit must be harvested when they have reached an optimal eating quality and visual appearance. Wanichkul and Kosiyachinda (1982) have reported that fruit are of acceptable appearance between 16 and 28 days after colour-break when the skin and spinterns are brightest and most evenly coloured. Although the pulp may be acceptable outside of this period, the fruit is often unmarketable due to the poor colour of the skin. Overripe fruit also have drier, cloudier and firmer pulp than normal fruit and have been described as ‘puffy’ due to the development of an air cavity between the pulp and the skin (Kosiyachinda et al., 1987). Although the rambutan is generally harvested on the basis of its skin colour, flavour should also be at an optimum (Watson et al., 1988). Red cultivars do not necessarily reach similar total soluble solids (TSS) at the same intensity of colour (Watson, 1988). As the fruit ripens on the tree, TSS increases and titratable acidity (TA) declines (Mendoza et al., 1972; Lee and Leong, 1982a; Wanichkul and Kosiyachinda, 1982). Consequently, fruit harvested too early are acidic and lack sweetness, while fruit harvested too late can be bland. Generally, depending on cultivar, fruit have a TSS and TA concentration in the range of 17-21% and 0.7-5.5%, respectively, at harvestable maturity (Kosiyachinda et al., 1987). Typical respiratory and compositional data of fruit at harvestable maturity are shown in Table 1. 3. Postharvest

storage

Moisture loss Rambutan shelf-life is potentially limited by a decline in visual appearance, a reduction in organoleptic quality and the development of disease. Under low humidity conditions, visual appearance is the first to decline to an unacceptable level due to spintern dehydration and browning (Mendoza et al., 1972; Pantastico et

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191

Table 1 Respiratory

and compositional

data for fresh rambutan

Variable co2 output (25°C) C2H2 output (25°C) TA

Citric acid a Succinic acid a Ascorbic acid TSS

Sucrose b Fructose b Glucose b Dry matter content

(pulp)

62 mg kg-t h-l to.04 ~1 kg-’ h-’ 0.07% 0.27% 0.55% 140.0 meq gg’ 12.0 meq g-t 0.29 mg g-l 17.0% 18.7% 21.1% 23.0 mg gg’ 22.0 mg g-l 14.0 mg g-l 17.1%

fruit at harvestable

maturity

Cultivar

Reference

Jit Lee R162 Rapiah Jit Lee Seenjonja Philippine Philippine Philippine Lcbakbulus Seechompoo R134 Philippine Philippine Philippine Unspecified

McLauchlan et al. (1994) O’Hare et al. (1994a) Lam and Kosiyachinda (1987) Lam and Kosiyachinda (1987) Lam and Kosiyachinda (1987) Paul1 and Chen (1987) Paul1 and Chen (1987) Paul1 and Chen (1987) Lam and Kosiyachinda (1987) Somboon (1984) Lam and Kosiyachinda (1987) Paul1 and Chen (1987) Paul1 and Chen (1987) Paul1 and Chen (1987) Ortiz and Corder0 (1984)

a Values represent free acid plus the salt of the acid. ’ Values may be underestimated due to low sensitivity

seedling seedling seedling

seedling seedling seedling

of individual

sugar assays.

al., 1975; Brown et al., 1985; Landrigan et al., 1994). Following harvest, the visual appearance of rambutans can rapidly deteriorate within two-three days if left under ambient conditions (Watson et al., 1988). Mendoza et al. (1972) reported that a relative humidity (RH) of 95% appeared optimal for rambutan storage, while higher humidities were conducive to water-soaking and decay. Water loss was reported to increase as the humidity declined, although the rate of loss decreased at humidities between 75 and 65% RH due to the formation of a dry, less permeable epidermal layer. Mendoza et al. (1972) reported storage in plastic bags to be effective in reducing moisture loss over a wide temperature range (7-41°C). At temperatures above 30°C however, spintems appeared to desiccate and turn brown. Longest shelf-life was reported to be at lO“C, with fruit remaining marketable for 12 days inside sealed bags and ten days inside perforated bags. Unbagged fruit at this temperature became unmarketable within four days. Other researchers have also reported polyethylene bags to successfully reduce moisture loss (Lam and Ng, 1982; Lee and Leong, 1982b; Inpun, 1984; Somboon, 1984; Brown et al., 1985; Mohamed and Othman, 1988). Under conditions minimising moisture loss (i.e. 90-95% RH), the shelf-life of fruit stored at high temperatures (> 15T) has been reported to be limited by a decline in organoleptic quality rather than in visual appearance (O’Hare et al., 1994b). Artificial skin coatings (e.g. waxes) have generally been less effective than polyethylene bags in extending storage life. Mendoza et al. (1972) reported two waxes to reduce water loss for two days (cv. Maharlika) at 27°C but subsequent transpiration was high. Brown and Wilson (1988) also found two antitranspirants and a wax to have little effect on preventing skin discolouration or moisture loss at 20°C.

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Low temperature storage

Generally, maximum shelf-life of rambutans is attained in the lower temperature range (7-lO”C), where decline in visual appearance limits shelf-life (O’Hare et al., 1994b). The minimum temperature at which fruit can be stored without exhibiting chilling symptoms varies between cultivar. Mendoza et al. (1972) concluded that 10°C gave the longest shelf-life for cv. Maharlika (lo-12 days) while fruit stored at 7°C suffered chilling injury of the skin and spinterns. Harjadi and Tahitoe (1992) also reported chilling injury to cv. Lebakbulus after exposure to 7°C. Leong (1982) and O’Hare et al. (1994b) found cv. Jit Lee stored best at 10°C with chilling apparent at lower temperatures. Cvs. R7 and R162, however, appear to be more tolerant of lower temperatures, with longer storage periods (13-15 days) possible at 8°C (Mohamed and Othman, 1988) and 75°C (O’Hare et al., 1994b), respectively. By contrast, cv. Seechompoo has been shown to be more sensitive to temperature, with chilling injury occurring after only one day exposure to 10°C (Inpun, 1984). Atmospheric regulation

Atmospheric control has been reported to reduce the rate of colour loss in rambutans, although many studies have lacked adequate control treatments to demonstrate the effect of atmosphere. Packaging studies with plastic bags (Lee and Leong, 1982b) and sealed containers (Mohamed and Othman, 1988) have intimated that increased carbon dioxide concentration can reduce the rate of colour loss, although the effect of packaging on both RH and oxygen concentration would tend to confound any carbon dioxide treatment. Controlled atmosphere studies with cv. R162 have subsequently shown enhanced carbon dioxide (9-12%) to be the causal factor retarding colour loss and capable of increasing shelf-life by three-four days (O’Hare et al., 1994b). Ethylene does not appear to affect rambutan storage life, and ethylene absorbents (KMn04) have been reported to be ineffective in extending shelf-life (Sabari and Muhadjer, 1982; O’Hare et al., 1994b). Exposure of fruit to exogenous ethylene (5 ~1 1-l) has also been shown to have no significant effect on rambutan senescence when stored at 10°C (O’Hare et al., 1994b). Chemical treatments

Various chemical treatments have been applied to rambutans in an effort to extend storage life, but attempts have generally been unsuccessful. Leong (1982) reported that dipping fruit in CaC12 failed to extend storage life, with high concentrations (above 4%) causing skin browning. Mohamed et al. (1988) used CaClz mixed with sodium metabisulphite to slightly extend the storage life of fruit held at 8°C but not at ambient temperature. By contrast, O’Hare and Prasad (1991) observed sodium metabisulphite to be effective in maintaining spintern colour, but to cause serious skin injury over the body of the fruit.

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193

4. Postharvest physiology Respiration Rambutans do not have an upsurge in respiration typical of climacteric fruit. McLauchlan et al. (1994) reported that the respiratory rate of fruit (cv. Jit Lee) stored at temperatures from 0 to 20°C remained relatively constant for at least seven days, after equilibrating on the first day. Increases in respiration after seven days occurred sporadically at 15 and 20°C and were associated with disease development. Mendoza et al. (1972) showed that respiration in cv. Maharlika decreased on the first day of storage but then recovered somewhat to fall more slowly. This behaviour was not explained, although it may have been related to temperature equilibration. Other researchers (Agravante and Lizada, cited in Lam and Kosiyachinda, 1987; Kosiyachinda, cited in Lam and Kosiyachinda, 1987) have recorded a gradual increase in respiration rate (cvs. Rongrien, Seechompoo and Seematjan) during storage, but this has been associated with desiccation and browning of the peel. Ethylene evolution Rambutans produce relatively low levels of ethylene after harvest (x0.04 ~1 kg-’ hh’), although high production rates (2-3 ~1 kg-’ h-‘) have been recorded in association with fungal infections (O’Hare et al., 1994a). Moderate to high production rates have also been reported, coinciding with skin desiccation (Kosiyachinda, cited in Lam and Kosiyachinda, 1987) and after storage at high temperatures (26-32°C) (Agravante and Lizada, cited in Lam and Kosiyachinda, 1987). It is uncertain whether the latter was a direct effect of temperature or factors such as desiccation, or fungal development promoted by these conditions. Moisture loss Moisture loss from rambutan fruit occurs largely through the spinterns, which have a stomate density approximately five times greater than the main fruit body (Pantastico et al., 1975). Landrigan et al. (1994) have estimated the stomate density of cv. Jit Lee as being approximately 50-70 per mm2 spintern. The stomata also appear to be permanently open, showing no apparent response to standard treatments (abscisic acid and fusicoccin) known to affect stomata1 closure. Pantastico et al. (1975) found that when spinterns were intact, moisture loss was compensated by water translocated from the fruit body. Despite this, spinterns of stored fruit still have the greatest weight loss, followed by the skin and then the pulp (Prabawati and Laksmi, 1983, cited by Lam et al., 1987). Nathiwatthana (1981) has further reported that weight loss of stored fruit (cv. Seechompoo) is directly proportional to the number of spintems on the fruit. Colour Although skin colour deterioration appears to be one of the major limitations to rambutan storage, the underlying biochemistry is not well documented. Under conditions promoting moisture loss, superficial browning of the spinterns can occur (Landrigan et al., 1994). Under conditions minimising moisture loss, however,

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colour deterioration still occurs and has been attributed to both skin browning (Agravante and Lizada, cited in Lam and Kosiyachinda, 1987; Lam et al., 1987) and a reduction in anthocyanin content (Paul1 and Chen, 1987). In studies with cv. Jit Lee (O’Hare and Underhill, 1994), both senescent and chilled fruit were observed to pass through a similar colour transition from red to maroon (red-brown) to brown. During chilling injury, the anthocyanin concentration remained stable, but underwent a conversion to a colourless form. At the same time, epidermal cells began to develop brown pigmentation independently of the anthocyanincontaining tissue. The two processes taken together resulted in a maroon colour, characteristic of the initial symptoms of chilling injury (O’Hare et al., 1994b). As the anthocyanin becomes completely colourless, the fruit appear brown. With senescing fruit, rapid decline in colour is associated with anthocyanin degradation rather than decolouration. Browning of the tissue also occurs and consequently results in a similar colour transition to chilled fruit. Composition The principal sugars present in rambutan are sucrose, glucose and fructose (Popenoe, 1920; Wills et al., 1986; Paul1 and Chen, 1987). Changes in pulp sugar levels after harvest have been reported in the literature, although the reports are conflicting. Mendoza et al. (1972) found cv. Seematjan to increase in TSS and to decline in starch content during storage. Slight increases in TSS have also been reported for cvs. Seechompoo and Rongrien (Somboon, 1984) and cv. Lebakbulus (Harjadi and Tahitoe, 1992). By contrast, Inpun (1984) and Paul1 and Chen (1987) recorded a decline in TSS with storage. Again, Agravante and Lizada (cited in Lam and Kosiyachinda, 1987) reported no significant change in TSS during storage. Whether these differing observations are related to the cultivar used or to the conditions under which the trials were conducted is uncertain. Titratable acidity of the pulp has been observed to increase slightly with storage (Mendoza et al., 1972) although no significant change in similar circumstances has also been reported (Agravante and Lizada, cited in Lam and Kosiyachinda, 1987). Paul1 and Chen (1987) reported an initial decline in TA followed by a subsequent increase to the original value. This appeared to be associated with a rapid decline in succinic acid and a gradual increase in citric acid. As with TSS, it is uncertain whether the differences may have been cultivar or trial related. Where postharvest changes in TSS and TA occur, however, they appear to be very slight in comparison to climacteric fruit behaviour. Texture Few studies appear to have been made of the textural changes that occur in rambutan pulp. Ahamad and Said (1983) observed pectin methylesterase and polygalacturonase activity to increase with increasing fruit maturity. Paul1 and Chen (1987) have reported breakdown of rambutan pulp after 11 and 20 days storage at 22 and 12°C respectively, with the pulp having a water-soaked appearance. Pulp integrity does not appear to be adversely affected by chilling temperatures, with fruit maintaining good flavour and texture even when stored at 0°C (O’Hare et al., 1994b).

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5. Physiological

195

disorders

Occasionally, premature seed germination is observed inside mature but nonsenescent fruit. This is usually associated with subsequent pulp softening and flavour loss (Kosiyachinda and Salma, 1987). The cause of this phenomenon is unknown and its incidence is rare. Skin splitting can also occur with thin-skinned cultivars (e.g. cv. Rongrien). Heavy rains or sudden uptake of water during the last stages of fruit development can cause the pulp to expand at a faster rate than the skin, resulting in skin rupture (Lam and Tongumpai, 1987). Lam and Tongumpai (1987) have attributed poor filling of fruit at maturity as being due to low adaptability of fruit to dry conditions. Poorly filled fruit have a low edible proportion, high acidity and sometimes lack flavour. Cultivars such as cvs. R4 and R9 appear to be more susceptible to this problem, whereas cvs. R3, R134, R156, R161 and R170 remain well filled due to a reduction in average fruit size. Poor filling of fruit has also been attributed to poor nutrition (Marshall, 1988). 6. Postharvest

pathology

Botryodiplodia theobromae, Gliocephalohichum bulbilium and Colletotrichum sp. have been identified as the three major causes of postharvest disease in Thailand (Chayasombat and Sangchote, 1983; Visarathanonth and Ilag, 1987). Infection may either occur in the field or through lesions caused during harvesting or handling. B. theobromae infection usually occurs through the cut stem end and results in stem end rot of the fruit. A wound also appears to be necessary for rapid penetration and infection by G. bulbilium, although both G. bulbilium and Colletotrichum sp. can occur as latent, subcuticular field infections which develop during fruit senescence. Phytophthora sp. can also cause disease symptoms, but postharvest infection by this pathogen is uncommon. Farungsang et al. (1991) have also isolated Pestalotiopsis sp., Phomopsis sp., Colletotrichum gloeosporioides and Glomerella sp. as causes of postharvest rots in Thailand. Growth of Pestalotopsis sp. was observed to be greater at 25°C than at 13”C, while growth of Phomopsis sp. was inhibited by such a temperature rise. In Australia, Colletotrichum sp., Dothiorella dominicana, Fusarium sp., Penicillium sp., Pestalotiopsis sp., Phoma sp., and Phomopsis sp. have been isolated from fruit stored at 0-20°C (O’Hare et al., 1994b). Disease development was not observed to limit shelf-life, and always occurred after fruit had become visually or organoleptically unacceptable. Growth of D. dominicana appeared to be suppressed in the temperature range 0-5°C (O’Hare et al., 1994b). G. bulbilium has also been identified as a rambutan pathogen in the Philippines (Pordesimo and Luna-Ilag, 1982). In Malaysia, Lam (1982) isolated the yeast Candida sp. as being the cause of pulp fermentation in fruit stored at 20°C.

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entomology

Osman and Chettanachitara (1987) have listed seven insect pests of major postharvest importance in southeast Asia: leaf minor (~crocercops cramerella), armoured scale (Phenacaspis sp.), citrus mealybug (P~urrococcus cite), yellow peach moth [Conogethes (Syn. Dichocrocis) punctiferulis], oriental fruitfly [Buctroceru (Syn. DUCLLS)dorsalis] and driedfruit beetles (Curpophilus dimidiutus and C. murginelius). All of these produce visible external damage, except A. cramerella whose larvae normally burrow into the fruit near the peduncle. Citrus mealybug is also commonly associated with sooty mould (Meliolu nephili) which develops on its excretory products. Driedfruit beetles are reported to be a secondary pest as they usually enter through holes made by other insects. Watson (1984) has claimed that fruit flies (including B. dorsalis) are not a problem unless overripe fruit are left on the tree. Watson (1988) has reported banana spotting bug (Amblypeltu lutescens lutescens), mealy bugs and mites as contributing to skin deterioration and discolouration in Australia. Preliminary observations have also indicated that a fruit-piercing moth is to be a problem with thin-skinned cultivars such as cv. Rongrien. 8. Conclusions

Rambutans must be harvested when they are at their visual and organoleptic optimum, as little improvement occurs once the fruit is removed from the tree. As the fruit gradually deteriorate with time, storage regimes have been sought after that maintain the quality closest to that at harvest. The major postharvest problem of rambutan is the rapid loss of quality and deterioration of visual appearance. This can be partially alleviated by storing fruit under conditions which minimise moisture loss (e.g. 95% RH). Although this will greatly reduce desiccation and subsequent skin browning, it is insufficient on its own and must be accompanied by refrigeration. Depending on cultivar, temperatures between 7 and 10°C have been found to extend storage life without inducing chilling injury. Under these conditions, rambutans currently have a marketable shelf-life of approximately lo-16 days. Other methods of prolonging shelf-life have been investigated with varying success (e.g. CaC12, CO2). Enhanced carbon dioxide atmospheres have been shown to increase storage life by approximately three-four days. The shelf-life of rambutans is short, however, compared to temperate crops (such as apples) and they are much less robust under ambient conditions. If rambutan quality is to be maintained, fruit must be stored correctly. Shelf-life is presently limited by decline in visual appearance and future research should be directed into this area. References Ahamad, N. and Said, M., 1983. Pectin methylesterase and polygalacturonase activities in mango and rambutan at different stages of fruit maturity. In: M. Marziah (Editor), Ninth Malaysian Biochemical Society Conference, 13-14 September 1983, at Universiti Pertanian Malaysia, Serdang, Selangor, Malaysia. Universiti Pertanian Malaysia, Serdang, pp. 59-62.

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Almeyda, N., Malo, S.E. and Martin, F.W., 1979. Cultivation of neglected tropical fruits with promise. Part 6. The rambutan. Agricultural Research (Southern Region), Science and Education Administration, U.S. Department of Agriculture, New Orleans, La., 11 pp. Brown, B.I. and Wilson, P.R., 1988. Exploratory study of postharvest treatments on rambutan (Nephilium (sic) lappaceum) 1986/1987 season. Rare Fruit Count. Amt. Newsl., 48: 16-18. Brown, B.I., Wong, L.S. and Watson, B.I., 1985. Use of plastic film packaging and low temperature storage for postharvest handling of rambutan, carambola and sapodilla. In: J. Lenaghan (Editor), Proceedings of the Postharvest Horticulture Workshop, Melbourne. CSIRO, Melbourne, Vie., pp. 272-286. Chayasombat, A. and Sangchote, S., 1983. Fruit rot of rambutan (Nephelium lappaceum) caused by Botryodiplodia theobromae Pat. In: Proceedings of the 21st National Conference on Agricultural and Biological Sciences, 31 January-3 February 1983, at Kasetsart University, Bangkok, pp. 408-415 (in Thai). Delabarre, Y., 1989. Synthese bibliographique sur le ramboutan ou litchi chevelu (Nephelium lappaceum L.). Fruits, 44: 33-44. Farungsang, U., Farungsang, N. and Sangchote, S., 1991. Postharvest diseases of rambutan during storage at 13 or 25°C. In: Abstracts of the Eighth Australian Plant Pathology Society Conference, 8-12 October 1991, Sydney, N.S.W., p. 34. Harjadi, S.S. and Tahitoe, D.J., 1992. The effects of plastic film bags at low temperature storage on prolonging the shelf life of rambutan (Nephelium lappaceum) cv. Lebakbulus. Acta Hortic., 321: 778-785. Inpun, A., 1984. Effect of temperature and packaging materials (polyethylene bags, plastic baskets) on postharvest quality and storage life of rambutan (Nephelium lappaceum Linn.) var. Seechompoo. Monograph, Department of Horticulture, Faculty of Agriculture, Kasetsart University, Bangkok, 20 pp. (in Thai). Kosiyachinda, S. and Salma, I., 1987. Growth and development of rambutan. In: P.F. Lam and S. Kosiyachinda (Editors), Rambutan: Fruit Development, Postharvest Physiology and Marketing in ASEAN. ASEAN Food Handling Bureau, Kuala Lumpur, pp. 16-27. Kosiyachinda, S., Lam, PE, Mendoza, D.B. Jr., Broto, W. and Wanichkul, K., 1987. Maturity indices for harvesting of rambutan. In: PE Lam and S. Kosiyachinda (Editors), Rambutan: Fruit Development, Postharvest Physiology and Marketing in ASEAN. ASEAN Food Handling Bureau, Kuala Lumpur, pp. 32-38. Lam, PE, 1982. Malaysian summary of research report on mango and rambutan project. In: Proceedings of the Workshop on Mango and Rambutan, 18-25 April 1982, University of the Philippines at Los Banos, College, Laguna, Philippines, pp. 21-25. Lam, PF. and Kosiyachinda, S. (Editors), 1987. Rambutan: Fruit Development, Postharvest Physiology and Marketing in ASEAN. ASEAN Food Handling Bureau, Kuala Lumpur, 82 pp. Lam, P.E and Ng, K.H., 1982. Storage of waxed and unwaxed rambutan in perforated and sealed polyethylene bags. In: Proceedings of the Workshop on Mango and Rambutan, 18-25 April 1982, University of the Philippines at Los Banos, College, Laguna, Philippines, pp. 21-25. Lam, P.F. and Tongumpai, P., 1987. Preharvest factors affecting postharvest quality of rambutan. In: P.F. Lam and S. Kosiyachinda (Editors), Rambutan: Fruit Development, Postharvest Physiology and Marketing in ASEAN. ASEAN Food Handling Bureau, Kuala Lumpur, pp. 27-32. Lam, P.F., Kosiyachinda, S., Lizada, M.C.C., Mendoza, D.B. Jr., Prabawati, S. and Lee, S.K., 1987. Postharvest physiology and storage of rambutan. In: F!E Lam and S. Kosiyachinda (Editors), Rambutan: Fruit Development, Postharvest Physiology and Marketing in ASEAN. ASEAN Food Handling Bureau, Kuala Lumpur, pp. 39-50. Landrigan, M., Sarafis, V., Morris, S.C. and mcGlasson, W.B., 1994. Structural aspects of rambutan (Nephelium lappaceum) fruits and their relation to postharvest browning. J. Hort. Sci., 69: 571-579. Lee, S.K. and Leong, PC., 1982a. Quality attributes of a popular rambutan variety (Nephelium lappaceum L. cv. Jit Lee) in Singapore. In: Proceedings of the Workshop on Mango and Rambutan, 18-25 April 1982, University of the Philippines at Los Banos, College, Laguna, Philippines, pp. 113-116.

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