Effects of Different Packaging Materials Combined with Low Temperature Storage on Quality of ‘Baoyan-7’Rambutan

Three kinds of packaging combined with low temperature storage on quality of rambutan (Nephelium lappaceum L.) were compared in order to obtain the suitable green technology. Packed with polyethylene (PE) film, silicon window (SW) film, fuming (FM) film and no packing film as CK at (6±1)℃, the fresh-keeping effect of ‘baoyan-7’ rambutan were evaluated. The results showed as flows:The browning indexes of PE, SW, FM and CK were 0.67, 0.62, 0.64 and 0.92, respectively, and the intact fruit rate was 45.56%, 53.33%, 65.56% and 5.56%, respectively. The soluble solids of pulp packaged with PE, SW and FM were 17.60%, 18.47% and 19.80%, which was 16.70% higher than CK, titratable acids were also 0.47%, 0.56% and 0.60% higher than CK 0.40%. The soluble proteins were 29.29, 29.53 and 31.92 mg·100 g^-1, 27.75 mg·100 g^-1 higher than CK. The relative electric conductivity and MDA growth rate of PE, SW and FM were lower than that of CK. Meanwhile, the relative electrical conductivity of FM packaged pericarp was 40.88% and that of MDA 10.21 mmol·g^-1·FW was the lowest.In the later stage of storage, the total phenolic content of rambutan peel decreased, and the total phenols were 7.82, 8.81 and 9.87 OD₂₈₀·g^-1 packaged by PE, SW and FM, which was 6.22 OD₂₈₀·g^-1 higher than that of CK. Anthocyanin in pericarp also decreased continuously during storage. The decline rate of anthocyanin in rambutan pericarp in FM package was the slowest, and the highest was 0.75 U·g^-1 after storage. At the 16 d of storage, the activity of the polyphenol oxidase (354, 313, 290 U·g^-1) in PE, SW and FM packaging was less than CK (367 U·g^-1), and the activity of peroxidase (13.22, 13.78, 12.19 U·g^-1) was also lower than CK (21.19 U·g^-1). Compared with CK, the three kinds of packaging can effectively inhibit the deterioration of the quality of rambutan and maintain its fresh quality. 11 indexes from the pulp and pericarp of rambutan packed with FM have the smallest change during low temperature storage and the fresh quality is the best among the three kinds of packaging, which can provide technical support for the application of postharvest packaging technology of rambutan.