The Characteristics of Fresh-cut Rambutan Fruit during Cold Storage

Rambutan is a delicious tropical fruit that contains various components that are beneficial for health. Damage to the fruit’s skin often causes a decrease in consumer interest. Therefore, fresh-cut rambutan is preferred over whole fruit. A decrease in the quality of fresh-cut rambutan due to cold storage was observed. This study aims to determine changes in the characteristics of fresh-cut rambutan during cold storage. Whole fruit controls were prepared to observe deterioration during storage. The study used a completely randomized design with three replications. Storage time of 0, 3, 6, 9 and 12 days to determine the water content, acidity, total dissolved solids, vitamin C contents, and micrograph of fresh-cut rambutan fruit with Scanning Electron Microscope (SEM). The conclusion is cold storage treatment has an effect on the characteristics of moisture content, degree of acidity, and vitamin C of fresh-cut rambutan fruit. While the total dissolved solid has no effect on the characteristics of fresh-cut rambutan. The decrease in the characteristics of fresh-cut rambutan was sharper than that of intact fruit starting on day 6.