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Science & Technology Report:
Walailak University’s Cardamom Oil Vapor Steaming Technique Prolongs Rambutan Freshness
https://www.wu.ac.th/en/knowledge/detail/1122
“Situated in the province of Nakhon Si Thammarat, Walailak University finds itself amidst a cornucopia of tropical fruits. This propitious location has sparked our research initiatives, aligning with the institution’s commitment to community service and agricultural advancement. With a dual purpose in mind, our endeavors not only cater to academic pursuits but also strive to augment the market worth of our luscious fruits, especially during pivotal seasons when extending the post-harvest storage of fruits is crucial.” said Associate Professor Dr. Narumol Matan, a lecturer from the School of Agricultural Technology and Food Industry, and the director of Research Center of Excellence in Innovation of Essential Oil at Walailak University.
This technique, developed by Dr. Narumol and her Ph.D. student in Agro-Industry and Biotechnology, Ms. Pailin Chaidech, at the College of Graduate Studies, effectively slows down the browning process, extending it from 7-10 days to up to 21 days. Not only does it leave the fruit with no harmful residue, but it also provides a longer time for the fruit to reach the shelves fresh and helps improve the fruit grade and price, which benefits both consumers and farmers.
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Pailin Chaidech, Narumol Matan. 2023. Relatively low concentration of cardamon oil vapour for controlling enzymatic browning and maintaining the quality of rambutans. LWT, 182, 114832. (Q1) https://doi.org/10.1016/j.lwt.2023.114832
Facebook: Research Center of Excellence in Innovation of Essential Oil
Website: Research Center of Excellence in Innovation of Essential Oil
Photo by Associate Professor Dr. Narumol Matan
Article by Settaboot Onphakdee
