Effect of phytosanitary irradiation on the postharvest quality of Seedless Kishu mandarins (Citrus kinokuni mukakukishu)

Ornelas‐Paz, José de Jesús; Meza, María Belén; Obenland, David; Rodriguez, Karina; Jain, Akanksha; Thornton, Shantaé M.; Prakash, Anuradha

doi:10.1016/j.foodchem.2017.02.125

Cited by 33 publications

(15 citation statements)

References 39 publications

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“…In fruit from top layer, 337 sucrose content tended to decrease with the irradiation dose while glucose and 338 fructose increased (P<0.05). Similar results were reported for mandarins treated with 339 0.15, 0.4 and kGy (Ornelas-Paz et al 2017). However, irradiation caused a different alteration of sugar content in fruit in the bottom layer, where a slight decreasing trend was observed for glucose and fructose while sucrose content was not altered significantly (P>0.05) (Fig.…”

Section: Total Soluble Solids (Tss) and Sugarssupporting

confidence: 86%

Effects of Fruit Position in Standard Place Pack Cartons and Gamma Irradiation on the Postharvest Quality of ‘Barnfield’ Navel Oranges

Rodriguez

Ornelas‐Paz

Ibarra-Junquera

et al. 2018

Food Bioprocess Technol

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The objective of this study was to determine if oranges in the top and bottom layers within a Standard Place Pack were impacted differently by irradiation after long-term storage. ´Barnfield´ Navel oranges were packed in Standard Place Pack cartons and treated with 0, 0.15 or 1 kGy of gamma irradiation. The fruit were stored for three weeks at 5 °C and then for one week at 20 °C. After storage, the fruit from the top and bottom layers were separately evaluated for quality. The development of stem end rind breakdown (SERB) was the main cause of quality loss and was greater in irradiated fruit in the top layer. Fruit in the bottom layer showed more physical damage (flattening) but lower incidence of SERB. The changes in individual sugar content were minimal but significant for layer. The content of individual organic acids was consistently lower in irradiated fruit from the bottom layer. Layer type showed a stronger effect on phenolic compounds than irradiation dose. The tristimulus color, total soluble solids, titratable acidity, and firmness of fruit were not influenced by irradiation dose or layer type. The results show that damage in irradiated Navel oranges depends on dose and layer, with the top layers showing greater physiological damage and bottom layers showing more physical damage.

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Section: Total Soluble Solids (Tss) and Sugarssupporting

confidence: 86%

Effects of Fruit Position in Standard Place Pack Cartons and Gamma Irradiation on the Postharvest Quality of ‘Barnfield’ Navel Oranges

Rodriguez

Ornelas‐Paz

Ibarra-Junquera

et al. 2018

Food Bioprocess Technol

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“…The other recent study reported that irradiation is not suitable for mandarins as it deteriorates their postharvest quality (for example firmness, sugars, and carotenoids). However, irradiation positively affected the content of most organic acids (Ornelas‐Paz and others ).…”

Section: Food Safety: Preservation By Microbial Inactivation and Hygimentioning

confidence: 97%

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Putnik

Barba

Lorenzo

et al. 2017

Comp Rev Food Sci Food Safe

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Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.

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“…8 Moreover, some varieties of Citrus are not tolerant to irradiation treatment, which limits this potential of this method for quarantine treatment. 9 Compared with the abovementioned measures, fumigation is faster and more convenient. The US Department of Agriculture (USDA) established a 4-h fumigation schedule with 32 g m −3 MB at 21.1 ∘ C to disinfest B. dorsalis from avocado fruits (T101-c-1).…”

Section: Introductionmentioning

confidence: 99%

“…For phytosanitary irradiation, although its efficacy has been confirmed by several previous studies, its commercial adoption was restricted by regulatory issues and slow consumer acceptance . Moreover, some varieties of Citrus are not tolerant to irradiation treatment, which limits this potential of this method for quarantine treatment …”

Section: Introductionmentioning

confidence: 99%

Postharvest treatment of mandarin fruit using a combination of methyl bromide and phosphine against Bactrocera dorsalis (Diptera: Tephritidae)

Zhang

et al. 2020

Pest Management Science

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BACKGROUND Chinese Nanfeng mandarin (Citrus reticulate Blanco ‘2–6’) fruit is host to the oriental fruit fly Bactrocera dorsalis Hendel, and therefore requires phytosanitary treatment before exporting abroad. The use of methyl bromide (MB) should be reduced because it has phytotoxic and ozone depleting properties. In the present study, fumigations with mixtures of gaseous phosphine (PH3) and MB were conducted to disinfest B. dorsalis. The effect of combined fumigation on postharvest quality of Nanfeng mandarin fruit was then evaluated. RESULTS There was a clear synergistic effect between MB and PH3 against B. dorsalis at 20 °C. The third‐instar larvae of B. dorsalis were the most tolerant to treatment with both MB alone and combined with PH3. Toxicity assay of third instars indicated that higher PH3 concentrations increased MB toxicity, and 1.42–2.84 g m−3 of PH3 was optimal when combined with MB. Probit analysis showed that, combined with 2.13 g m−3 PH3, similar mortality was achieved with 50% of the MB required when applied alone. Furthermore, the fruit quality test showed that MB fumigation resulted in a higher respiration rate and >40% fruit rot after storage. The combined treatment reduced these effects and did not have adverse effects on fruit firmness, soluble solid content, titratable acidity, or vitamin C content. CONCLUSION Our findings demonstrate the synergistic effect between PH3 and MB and indicate that this treatment has potential as a novel strategy for postharvest control of B. dorsalis, especially in MB‐sensitive fruit. © 2019 Society of Chemical Industry

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Effect of phytosanitary irradiation on the postharvest quality of Seedless Kishu mandarins (Citrus kinokuni mukakukishu)

Cited by 33 publications

References 39 publications

Effects of Fruit Position in Standard Place Pack Cartons and Gamma Irradiation on the Postharvest Quality of ‘Barnfield’ Navel Oranges

Effects of Fruit Position in Standard Place Pack Cartons and Gamma Irradiation on the Postharvest Quality of ‘Barnfield’ Navel Oranges

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Postharvest treatment of mandarin fruit using a combination of methyl bromide and phosphine against Bactrocera dorsalis (Diptera: Tephritidae)

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