Research on the Production Process of Fresh Rabat Fruit Soaked in Canned Syrup

Rambutan ( Nephelium lappaceum ) is a nutritious tropical fruit but has a short shelf life, making it difficult to commercialize. This study is aimed at optimizing the production process of canned rambutan in syrup by examining the input material parameters such as pH, Brix, total sugar (TS), antioxidant capacity (DPPH), vitamin C, and polyphenol content. The factors affecting product quality were studied, including calcium chloride (CaCl 2 ) concentration (0.1%–0.4%), sugar concentration (20%–35%), citric acid content (0.1%–0.4%), and type and content of thickeners such as carboxymethyl cellulose (CMC), modified starch, and xanthan gum (0.5%–2%). In addition, the effect of pasteurization temperature (80°C–100°C, 10 min holding time) was also evaluated. The processed products were evaluated for sensory evaluation, viscosity, pH, and vitamin C content. The findings provide valuable insights into optimizing the syrup preservation process, ensuring product quality, and extending the shelf life of rambutan, contributing to its commercial potential in the food industry.