Application of carnauba-based wax maintains postharvest quality of 'Ortanique' tangor

Machado, Francisca Ligia de Castro; Costa, José Maria Correia da; Batista, Emanuele Nogueira

doi:10.1590/s0101-20612012005000048

Cited by 21 publications

(6 citation statements)

References 11 publications

(14 reference statements)

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“…The pH and SS/TA ratio of fruits increased with cold storage. Different results were found in 'Ortanique' tangor fruits subject to application of carnauba wax in post-harvest, where neither coating nor storage period influenced soluble solids, titratable acidity, pH and SS/ TA ratio (MACHADO et al, 2012).…”

Section: Resultsmentioning

confidence: 76%

Systemic resistance induction in ‘Ortanique’ tangor

et al. 2019

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This study aimed to evaluate the quality of ‘Ortanique’ tangor, in the post-harvest and refrigerated storage after application of pre-harvest resistance inducers, in the 2015 and 2016 crops. The experimental design in the field was in completely randomized blocks, in a single factorial scheme. The treatment factor was composed of the following resistance inducers [without inducer, selenium (Se), silicon (Si), acibenzolar-s-methyl (ASM), methyl jasmonate (MeJa), thiamethoxam (TMT) and imidacloprid (IMI)]. In the laboratory, the design used was the same as that established in the field, but in a two-factorial scheme, where factor A was composed of the same inducers and factor B, for the storage period [zero (fruits that were not submitted to storage) and 30 days (Cold chamber 5±1°C, relative humidity 85 to 95%)], with simulation of the commercialization time (7 days at 20±1°C). The following analysis were performed: coloration (L *, a *, b * and hue), fresh mass loss, rot index, soluble solids (SS), pH, titratable acidity (TA), SS/TA ratio, ascorbic acid, phenolic compounds and antioxidant capacity. The application of resistance inducers reduces the percentage of fresh mass loss and fruit rot after 30 days of refrigerated storage. Inducers keep phenolic compounds and antioxidant capacity, both in pulp and fruit peel, over the storage period. The inducers Si, MeJa and IMI provide phytochemicals improvement, when compared to the control.

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Section: Resultsmentioning

confidence: 76%

Systemic resistance induction in ‘Ortanique’ tangor

et al. 2019

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“…The positive effects of coatings on fruits include improved aspect and lower weight loss. Machado et al (2012) report a highly significant interaction between coatings and storage time of fruits, reducing the weight loss of fruits. Shi et al (2013), when evaluating the effect of coatings on postharvest longan fruits, confirm that coatings significantly reduce the weight loss of fruits.…”

Section: Treatmentmentioning

confidence: 97%

Effect of chitosan-based coating on postharvest quality of tangerines (Citrus deliciosa Tenore): Identification of physical, chemical, and kinetic parameters during storage

PlÃ¡cido¹,

Silva²,

Cagnin³

et al. 2016

Afr. J. Agric. Res.

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In this study, chitosan-based coating was used in tangerines in a 30-day storage period, at controlled temperature of 10°C. The selected fruits presented green surface (± 90%); they were sanitized in chlorinated water (100 mg/L) then immersed in chitosan solutions at chitosan concentrations of 0.5 g/100 ml (T2), 1 g/100 ml (T3), and 2 g/100 ml (T4) and a lot was placed aside as control treatment (T1). Tangerines were evaluated in terms of loss of mass, skin color, soluble solids, vitamin C, and titratable acidity in a 30-day storage period and weight loss kinetics was evaluated through mathematical models. The results showed that chitosan coating was effective in delaying weight loss of tangerines and the mathematical models used in the evaluation could properly explain the weight loss. The polynomial model showed better adaptation to experimental data. Tangerines with higher chitosan concentration showed small color alteration during storage. Chitosan-based coatings were effective in keeping soluble solids, vitamin C, and titratable acidity during storage. In all physicochemical characteristics analyzed, chitosan-based coating in tangerines were superior when compared with control fruits.

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“…Pelapisan lilin jika diaplikasikan dengan konsentrasi yang tepat mampu mempertahankan kualitas fisik dan kimia pada berbagai buah-buahan (Li et al, 2018;Mendeita et al, 2017;Shahid dan Abbasi, 2011;Shetty et al, 2018). Selain itu pelapisan lilin juga dapat membantu menghambat pertumbuhan cendawan, melindungi dari luka memar, dan meningkatkan penampilan (Machado et al, 2012;Pascall dan Lin, 2013, Vasquez-Celestino et al, 2016.…”

Section: Pendahuluanunclassified

Pelilinan Efektif Memperpanjang Masa Simpan Buah Jambu Biji (Psidium guajava L.) ‘Kristal’

2018

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ABSTRACT‘Kristal’ guava fruit can easily be deteriorated during storage. The objective of this experiment was to study the effect of the waxing on the shelflife and quality of the ‘Kristal’ guava fruit. Experiment was conducted at the Postharvest Laboratory of Departemen of Agronomy and Horticulture, Faculty of Agriculture, Bogor Agricultural University from February to May 2016. The experiment was designed using completely randomized design (CRD) with single factor consisted of 5 treatments, i.e., 0% of beewax (control), 2% of beewax, 4% of beewax, 6% of beewax and 8% of beeswax. The results showed that beewax coating suppressed weight loss and softness of fruit compared to the control fruit during storage period. Beewax coating did not significantly affect chemical quality such as soluble solids content, titratable acidity and vitamin C. The beeswax coating with 2% and 4% were able to extend shelflife of ‘Kristal’ guava fruit 9 days longer as compared to the control. Keywords: ‘Krístal’, performance, quality, waxing, weight loss ABSTRAK Buah jambu ‘Kristal’ dapat dengan mudah rusak selama penyimpanan. Tujuan percobaan ini yaitu mempelajari pengaruh pelilinan terhadap daya simpan dan kualitas buah jambu ‘Kristal’. Percobaan dilakukan di Laboratorium Pascapanen, Departemen Agronomi dan Hortikultura, Fakultas Pertanian, Institut Pertanian Bogor dari bulan Februari sampai Mei 2016. Percobaan dirancang menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal terdiri atas 5 perlakuan, yaitu 0% dari lilin lebah (kontrol), 2% dari lilin lebah, 4% lilin lebah, 6% lilin lebah dan 8% lilin lebah. Hasil penelitian menunjukkan bahwa pelapisan lilin lebah menekan susut bobot dan kelunakan buah dibandingkan dengan kontrol selama masa penyimpanan. Pelapisan lilin lebah tidak secara nyata mempengaruhi kualitas kimia buah seperti kandungan padatan terlarut, keasaman titrasi dan vitamin C. Pelapisan lilin lebah dengan konsentrasi 2% dan 4% mampu memperpanjang masa simpan buah jambu ‘Kristal’ 9 hari lebih lama dibandingkan dengan kontrol. Kata Kunci: kualitas, ‘Kristal’, pelilinan, penampilan, susut bobot

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Application of carnauba-based wax maintains postharvest quality of 'Ortanique' tangor

Cited by 21 publications

References 11 publications

Systemic resistance induction in ‘Ortanique’ tangor

Systemic resistance induction in ‘Ortanique’ tangor

Effect of chitosan-based coating on postharvest quality of tangerines (Citrus deliciosa Tenore): Identification of physical, chemical, and kinetic parameters during storage

Pelilinan Efektif Memperpanjang Masa Simpan Buah Jambu Biji (Psidium guajava L.) ‘Kristal’

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