Postharvest Management of Rambutan

Postharvest Treatments, Packaging and Storge on Shelf life of Rambutan

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Rambutan, an important exotic fruit, indigenous to Southeast Asia, including Thailand, Malaysia, and Indonesia. It is a good source of vitamin C, calcium and provides fairly a good amount of niacin, iron, phosphorus, carbohydrate, protein, and fibre. The major problem in marketing of rambutan is shriveling and browning of spinterns and pericarp which makes them unattractive although the aril remains edible. After harvest, the visual appearance of rambutan will deteriorate rapidly within two or three days if left under ambient temperature. Browning due to high transpiration, high respiration rate and decay are the main causes for quality deterioration of rambutan. Even though rambutan has good demand and vast export potential, it is not a major commercial crop mainly because of its seasonal availability and short shelf life. Thus, suitable postharvest handling practices can enhance the shelf life of rambutan by preserving its nutritional quality and also extends the availability of fruits for domestic and distant markets.


Manjunath J Shetty


Manjunath J Shetty is a Horticulture Graduate. He holds his Master (Hort.) degree in Post Harvest Technology and also secured First rank in Horticulture, Under faculty of Agriculture, Kerala Agricultural University (2015-2017). His research interests include postharvest and processing related attributes of minor and underutilized fruit crops.


P. R. Geethalekshmi


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Publishing House:

LAP LAMBERT Academic Publishing


Rambutan, Browning, Shelf life, Market Value

Product category:

SCIENCE / Horticulture