Rambutan is a tropical fruit that requires careful handling to avoid bruising. The fruit is considered to be an ethylene producer and is also sensitive to the presence of high levels of ethylene gas. Rambutan is also very sensitive to chilling injury when stored at temperatures below 12ºC. It can be stored successfully in PEAKfresh for around three weeks following harvest. It is important to slowly reduce the temperature of the fruit flesh following harvest with careful attention to avoid chilling damage.
Recommended Post Harvest Temperatures
l2ºC (54ºF) and Relative humidity 90% to 95%
Small quantities of rambutan can be placed in PEAKfresh bags so long as the fruit has been properly pre-cooled to around l2ºC (54ºF). When PEAKfresh carton liners are used to package rambutan, the carton liner should be folded flat at the top and not sealed with a twist tie. Where there are likely to be difficulties in maintaining a temperature of around 12ºC (54ºF), then we recommend that the fruit be packed into a carton using a sheet ofPEAKfresh in the bottom of the carton and a separate sheet of PEAKfresh across the top of the fruit making sure that the carton ventilation holes remain open.
12ºC (54ºF) and 90% to 95% humidity
Important Please Read
All recommendations for the use of PEAKfresh products are given in good faith and based on proven field experience. Packaging method storage temperatures and humidity levels, transit and destination conditions are factors likely to affect the performance of PEAKfresh products and no liability for indirect or consequential damage can be accepted. We recommend that PEAKfresh products be trialed under local conditions before introduction to large scale commercial applications.