Does the Quality of Valencia Orange Vary in Response to Different Coatings during Cold Storage?

Abstract

D UE to the importance of the process of fruit waxing in Valencia orange especially for exportation, the current study aimed to evaluate the effect of bee wax, gum arabic, paraffin oil and chitosan in different concentrations as coating materials on the quality of Valencia orange fruits during cold storage at 5 • C and 90-95% relative humidity for 90 days. Chitosan at 1 or 2% and paraffin at 99% showed the lowest significant decay percentages. Moreover, chitosan at 2% showed the lowest rates of weight loss and pectin methylesterase activity, also it maintaining fruit colour brightness and hardness of fruits compared with uncoated ones. In addition to, the different applied films affected significantly respiration rate and ascorbic acid content compared with untreated ones.

Application of different coating treatments to enhance storability and fruit quality of pomegranate (Punica granatum L., cv. Wonderful) during prolonged storage

“…These findings are in line with those of Khedr (2017), who reported that paraffin reduced weight loss rate significantly. Post-harvest mass loss from fresh pomegranates is a serious problem, resulting in shrinkage and mass loss (MAGASHI; BUKAR, 2007).…”

“…The pH was adjusted to 5.2 using 1 N NaOH, according to Miranda et al (2004). The process indicated by Khedr (2017) was used to apply paraffin at 10 and 20%.…”

“…Beeswax is a solid at room temperature, composed primarily of fatty acids, esters, and alcohols (ZHANG;ZHANG 2008). According to some researchers, beeswax benefits as a coating material include keeping fruit colour, brightness, and hardness as compared to untreated fruits (SHAHID; ABBASI, 2011;KHEDR, 2017). Chitosan is a highly recommended edible film and one of the most valuable edible antioxidants (CANDIR et al, 2018).…”

“…Furthermore, oils compounds are helpful in many circumstances for decreasing decay, improving quality, and extending the life of many fruits after harvest; paraffin is a thin layer used to coat fruits. Paraffin has an essential function in the preservation and marketing of fruits, since it gives them a lustrous appearance and protects them from mechanical damage, as well as physical and chemical changes (MAGASHI; BUKAR, 2007;KHEDR, 2017). Gum arabic is a dehydrated and adhesive exudate extracted from the stems or branches of Acacia species.…”

Effects of kiwi’s pectin methylesterase inhibitor, nanomilling and pasteurization on orange juice quality

“…Citrus is considered the most consumed fruits in many parts of the world especially orange, and the world production of orange in 2018 was estimated to be 75.4 million tons, while in Egypt was estimated to be 3.24 million tons (FAO, 2020). Orange fruits (Balady cultivar, Citrus aurantium ) are very important nutritional, industrial, and commercial crop in Egypt (Khedr, 2017). Juice is the main product of orange which consumed either fresh or processed, and in both cases, the need for natural high‐quality juice with minimal or no heat treatment has considerably increased (Bull et al., 2004).…”