• Sunardi Sunardi Politeknik Negeri Sambas
Keywords: minimally process, frozen storage, rambutan, vitamin C


Fresh-cut rambutan products not only have to look fresh, but must have sensory properties (aroma, taste, texture, and visual appeal) similar to fresh products, they must also be safe, healthy and nutritious. So it is necessary to characterize the quality, especially vitamin C from fresh-cut rambutan products which are vacuum packed and stored at frozen temperatures. The purpose of this study was to determine the effect of frozen storage on changes in vitamin C in minimally processed rambutan. The material used in this study was fresh rambutan fruit, Si Kuning variety, obtained from rambutan collectors in Tengguli Village, Sajad District, Sambas Regency. The fruit used is fruit at the ripe stage. The level of vitamin C at the beginning of storage was 14.0772%. The observed peeled rambutan was stored at -15 oC for 20 days, vacuum packed and without vacuum. The results of testing for vitamin C levels were carried out on the 20th day of storage. The level of vitamin C of rambutan after 20 days of storage which was stored at -15 oC decreased drastically when compared to the vitamin C content on day 0. The percentage of loss of vitamin C reached 60% in vacuum packaged rambutan, and the proportion decreased by 70% in non-vacuum packed rambutan.


Alfarisi MW. (2016). Aplikasi Kemasan Vakum dan Pelapisan Lidah Buaya (Aloe vera L.) untuk Mempertahankan Kesegaran Buah Rambutan (Nephelium lappeceum L.). [skripsi]. Bogor (ID): Institut Pertanian Bogor
Artes-Hernandez, P.; Gomez, P.A.; Artes, F. (2013). Unit processing operations in the fresh-cut horticultural products industry: Quality and safety preservation. In: Lima GPP, Vianello F, editors. Food Quality, Safety and Technology. Vienna, Austria: Springer-Verlag.
pp. 35-52. DOI: 10.1007/978-3-7091-1640-1_3
Chaves, A.; Zaritzky, N. (2018). Cooling and Freezing of Fruits and Fruit Products. In Fruit Preservation. Food Engineering Series; Rosenthal, A., Deliza, R., Welti-Chanes, J., Barbosa-Cánovas, G., Eds.; Springer:
New York, NY, USA.
De Anos, B.; Sanchez-Moreno, C.; Pascual-Teresa, S.; Cano, M.P. (2012). Freezing preservation of fruits. In: Sinha N, Sidhu JS, Barta J, Wu JSB, Cano MP, editors. Handbook of Fruits and Fruits Processing. 2ndnd ed. Oxford, UK: John Wiley & Sons; pp. 103-119
Del Nobile, M.A.; Baiano, A.; Benedeto, A.; Massignan, L. (2006). Respiration rate of minimally processed letuce as affected by packaging. Journal of Food Engineering; 74(1):60-69
Djuita N R, Hartana A, Chikmawati T, Dorly. 2017. Characteristics and Ideotype Formulation of Pulasan (Nephelium ramboutan-ake) Fruit Landrace from West Java, Indonesia. Makara Journal of Science, 21/2, 69-76 doi: 10.7454/mss.v21i2.7304
Duquesne, B.; Mantendo, S.; Lebailly, P.H. (2005). Profiling Food Consumption: Comparison Between USA and EU. Food Consumption Observatory 1-11.
Eitenmiller, R.R.; Ye, L.; Landen Jr.; W.O. (2008). Ascorbic acid: vitamin C. In: Eitenmiller, R.R., Ye, L., Landen, Jr., W.O. (Eds.), Vitamin Analysis for the Health
and Food Sciences. 2nd ed. CRC Press, Boca Raton, FL, USA, pp. 231–289.
Favell, D.J. (1998). A comparison of the vitamin C content of fresh and frozen vegetables. Food Chemistry, 62 (1) 59-64,
Fonseca, S.C.; Oliveira, F.A.R.; Brecht, J.K.; Chau, K.V. (1999) Development of Perforation-Mediated Atmosphere Packaging for Fresh-cut Vegetables. In: Oliveira FAR, Oliveira JC, Hendrickx ME, Korr D, Gorris LGM, editors. Processing Foods: Quality Optimization and Process
Assessment. Boca Raton: CRC Press.
Gonzalez-Aguilar, G.A.; Ayala-Zavala, J.F.; Ruiz-Cruz, S.; Acedo-Felix, E; Dıaz-Cinco, M.E. (2004). Effect of Temperature and Modifed Atmosphere Packaging on Overall Quality of Fresh-cut Bell Peppers. LWT (8):817-826
Hamed S, Zohreh H E, & Abbasi S. 2015. Effect of Conventional and Ohmic Pasteurizatin on Some Bioactive Components of Aloe vera Gel Juice, Iran J. Chem. Chem. Eng, 34(3): 99-108.
Heriansyah B. 2014. Kombinasi pelapisan lidah buaya (Aloe veraL.) dan void volume kemasan untuk mempertahankan kesegaran buah rambutan (Nephelium lappaceum, Linn.). [Skripsi]. Bogor (ID): Institut Pertanian Bogor
International Fresh-Cut Produce Association (IFPA). (2004). Fresh-Cut Produce/Fresh-Cut Process. International Fresh-Cut Produce Association, USA (
Jaiswal, A.K.; Gupta, S, Abu-Ghannam, N. (2012). Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chemistry;131:63-72
James, J.B; Ngarmsak, T. (2010). Processing of Fresh-cut Tropical Fruits and Vegetables: A Technical Guide. Food and Agriculture Organization of the United Nations (FAO).
Regional Office for Asia and the Pacific. Bangkok
Jideani, A.I.O.; Anyasi, T.A.; Mchau, G.R.A.; Udoro, E.O.; Onipe, O.O. (2017). Processing and Preservation of Fresh-Cut Frui and Vegetable Products.
Johnson J.T., Abam K.I., Ujong U. P., Odey M.O., Inekwe V.U., Dasofunjo K., Inah G.M. 2013. Vitamins Composition of Pulp, Seed and Rind of Fresh and Dry Rambutan Nephelium Lappaceum and Squash Cucurbita pepo’L. International Journal of Science and Technology Volume 2 No. 1,
Lestari S.R.; Djati M.S.; Rudijanto A.; Fatchiyah, F. (2014). The Physiological Response of Obese Rat Model with
Rambutan Peel Extract Treatment. J. Asian Pacific Journal of Tropical Disease (4): 780-785
Li, X.; Qinghong Long Q.; Gao F.; Han C.; Jin P.; Zheng Y. (2017). Effect of cuting styles on quality and antioxidant activity in fresh-cut pitaya fruit. Postharvest Biology and Technology (124)1-7.
Nath, V.; Pandey, V.; Pandey, D; Kumar, D. (2009). Rambutan. In: Fruits for the future. Vol.2: Lesser known tropical and subtropical fruits. Published by Satish Serial
Publishing House, 403, Express Tower, Commercial Complex, Azadpur, (India).
Oyebode, O.; Gordon-Dseagu, V.; Walker, A.; Mindell, J.S. (2014). Fruit and Vegetable Consumption and All-Caused, Cancer and CVD Mortality: Analysis of Health Survey for England Data. J. Epidemol. Community Health (68): 856-862.
Queiroz C, Mendes Lopes ML, Fialho E, Valente-Mesquita VL. (2008). Polyphenol oxidase: characteristics and mechanisms of browning control. Food Rev Int 24(4):361–375
Smetanska, I.; Hunaef, D.; Barbosa-Canovas, G.V. (2013). Nonthermal Technologies to extend the Shelf
Life of Fresh-cut Fruits and Vegetables. In: Yanniotis S, Taoukis P, Stoforos N, Karathanos VT, editors. Advances in Food Process Engineering Research and Applications, Food Engineering Series. New York, USA: Springer Science + Business Media. pp. 375-413. DOI: 10.1007/978-1-4614-7906-2_18
Stackelberg, O.; Björck, M.; Larsson, S.C.; Orsini, N.; Wolk, A. (2013). Fruit and Vegetable Consumption with Risk of Abdominal Aortic Aneurysm. Circulation (128): 795-802.
Toivonen P, Brummell DA. (2008). Biochemical bases of appearance and texture changes in freshcut fruit and vegetables. Postharvest Biol Technol 48(1):1–14.
Velderrain-Rodríguez G, Palafox-Carlos H, Wall-Medrano A, Ayala-Zavala J, Chen CO, RoblesSánchez M, Astiazaran-García H, Alvarez-Parrilla E, González-Aguilar G. (2014). Phenolic compounds: their journey after intake. Food Funct 5(2):189–197.
Wang, X.; Ouyang, Y.; Liu, J.; Zhu, M.; Zhao, G.; Bao, W.; Hu, F.B. (2014). Fruit and Vegetable Consumption and Mortality from All Causes, Cardiovascular Disease, and Cancer: Systematic Review and Dose-response Meta-analysis of Prospective Cohort Studies. BMJ (349).
Yoruk R, Marshall MR. (2003). Physicochemical properties and function of plant polyphenol oxidase: a review. J Food Biochem 27(5):361–422.
Abstract viewed = 30 times
pdf downloaded = 29 times