Complementary physical and chemical treatments as an alternative to fungicide use to control postharvest decay incidence and fruit quality of Montenegrina tangerines

Montero, Cândida Raquel Scherrer; Antes, Rose Beatriz; Schwarz, Lígia Loss; Santos, Lucas Porto; Santos, Rinaldo Pires dos; Bender, Renar João

doi:10.1016/j.cropro.2010.06.014

Cited by 10 publications

(3 citation statements)

References 15 publications

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“…Unidentified cutin compositions in Satsuma mandarin remained largely unchanged during storage ( p > 0.05). This is because HT only modifies the physical phase and does not alter the chemical composition, as supported by previous studies (Ge et al., 2023; Montero et al., 2010). The decline in total cutin content in the control fruit on day 28 implies that cutin content was affected by storage conditions.…”

Section: Resultssupporting

confidence: 78%

Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

Wu,

Li,

Jiang

et al. 2023

Journal of Food Science

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To investigate the influence of heat treatment (HT) on Satsuma mandarin fruit's postharvest quality and cuticle composition, we immersed the fruit for 3 min in hot water at 52°C and subsequently stored them at room temperature (25°C) for 28 days, and fruit quality parameters, such as good fruit rate, weight loss rate, firmness, total soluble solids, total titratable acidity, and ascorbic acid content, were monitored. Additionally, changes in the peel's cuticle composition were analyzed, and wax crystal morphologies on the fruit surface were examined using scanning electron microscopy (SEM). The findings revealed that appropriate HT effectively preserved fruit quality. The main compositions of wax and cutin on the fruit's surface remained consistent between the HT and the CK during storage. The total content of wax and cutin initially increased, peaking on the 14th day of storage, and then decreased, falling below the levels observed on day 0. Notably, the total amount of cutin in the HT group exceeded that of the control group. Specifically, ω‐hydroxy fatty acids with mid‐chain oxo groups and mid‐oh‐ω‐hydroxy fatty acids constituted approximately 90% of the total cutin content. Moreover, the HT group exhibited higher (p < 0.05) total wax content in relation to the control. Fatty acids and alkanes were the predominant components, accounting for approximately 87.5% of the total wax. SEM analysis demonstrated that HT caused wax crystals to melt and redistribute, effectively filling wax gaps. It suggests that HT holds promising potential as a green, safe, and eco‐friendly commercial treatment for preserving the postharvest quality of Satsuma mandarin.Practical ApplicationIn this study, Satsuma citrus (Citrus unshiu) underwent heat treatment (HT) and was subsequently preserved at room temperature (25°C) for 28 days. The findings revealed that HT significantly improved fruit quality compared to the control group. These findings provide valuable insights into the advancement of eco‐friendly and pollution‐free citrus preservation methods, offering essential strategies and process parameters for their practical application.

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Section: Resultssupporting

confidence: 78%

Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

Wu,

Li,

Jiang

et al. 2023

Journal of Food Science

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“…Several methods have been used to solve post-harvest losses, such as fungicide treatment and modified controlled atmosphere (MONTERO et al, 2010;ROMANAZZI et al, 2012). Postharvest fungicide treatment is a primary method of control of Penicillium infections.…”

Section: Introductionmentioning

confidence: 99%

In vitro and in vivo antifungal activity of natural inhibitors against Penicillium expansum

Fieira¹,

Oliveira²,

Calegari³

et al. 2013

Ciênc. Tecnol. Aliment.

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“…Mixing of various salts in varying ratios with different waxes at the time of packing have been reported to clearly improve the post-harvest storage stability of citrus fruit thus reducing the decay and weight loss (El-Mougy et al, 2008;Larrigaudiere et al, 2002;Palou et al, 2008;Valencia-Chamorro et al, 2009;Montero et al, 2010).…”

Section: Ehsan-ulmentioning

confidence: 99%

Comparative Nutritional and Storage Study of two Mandarin Varieties by Application of Various Salts Incorporated in Wax

Haque¹,

Hayat²,

Asim³

et al. 2020

JIS

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Complementary physical and chemical treatments as an alternative to fungicide use to control postharvest decay incidence and fruit quality of Montenegrina tangerines

Cited by 10 publications

References 15 publications

Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

In vitro and in vivo antifungal activity of natural inhibitors against Penicillium expansum

Comparative Nutritional and Storage Study of two Mandarin Varieties by Application of Various Salts Incorporated in Wax

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