Physico−chemical, respiratory and fungicide residue changes in wax coated mandarin fruit stored at chilling temperature with intermittent warming

Abstract

Influence of chilling temperature, intermittent warming (IW) and fungicidal wax coating was evaluated during storage of 'Nagpur' mandarins (Citrus reticulata Blanco). Fruits were light green coloured with slight colour-break at the start of storage. Waxed and non-waxed fruits were stored at 3.5°C (constant), 2 weeks at 3.5°C followed by IW for 1 week at 19.5°C (cycle) and at 6.5°C (constant), and were evaluated immediately after 30, 45, 60, 75 days and also after 1 week holding at ambient condition (24±2°C, 60-70% RH). There was no chilling injury to fruit under IW treatment irrespective of coating. At 3.5°C (constant) chilling injury appeared after 45 days during 1 week holding and thereafter increased at each storage interval. Wax coated fruit had lower chilling injury. Fruit under IW treatment and at 6.5°C (constant) developed yellow-orange colour while at 3.5°C (constant) fruit remained green during storage. Juice content, titratable acidity and ascorbic acid contents were not affected by temperature regimes and waxing while total soluble solids content was higher with IW treatment. Reducing and total sugars were higher in fruits stored at IW treatment and at 6.5°C (constant) than at 3.5°C (constant). Total peel phenols content were not significantly affected by waxing and temperature regimes. However, loss of phenols content was higher at 3.5°C (constant). Phenol content decreased during storage. At 3.5°C (constant), chlorophyll ('a', 'b' and total) content in peel was maximum while total carotenoids were minimum with little colour development. Rapid colour development was recorded under IW and also at 1 week holding. Wax coating delayed colour development at 3.5°C (constant). Initially carbendazim residues were higher in peel (4.0 ppm) and pulp (3.2 ppm) of waxed fruit than in non-waxed (3.2 ppm in peel and 3.1 ppm in pulp) fruit. Overall drop in residues till storage up to 75 days+ 1 week over the initial values was 80.2-85.6% in peel and 56.2-75.8% in pulp of waxed and non-waxed fruit, respectively. Respiration was lower in waxed fruit. Respiratory rate was lowest at 3.5°C (constant) and it changed with IW. At 3.5°C and 6.5°C (constant), range of respiration was 4-6 mgCO 2 /kg/h and 7-9 mgCO 2 /kg/h, respectively in waxed and non-waxed fruit. Respiratory rate increased as the fruit was removed to warmer temperature. Chilling injury caused considerable rise in respiration rate of fruit. Present findings indicated that storage life of 'Nagpur' mandarin can be extended up to 75 days at 3.5°C with IW.

Effects of rootstocks on storage performance of Nova mandarins

“…Similarly, Özdemir et al (2016) reported that fruit from the Fremont mandarin cultivar grafted on Carrizo citrange had higher juice content than fruit grafted on sour orange during storage. The decrease in juice content during storage was reported in previous studies on mandarin (Pekmezci, 1984;Kaşka, 1992, 1994;Gül, 1996;Pekmezci et al, 1997;Agabbio et al, 1999;Ragone, 1999;Şen, 2004;Şen and Karaçalı, 2005;Özdemir et al, 2005, 2007, 2008Özkaya, 2007;Ladaniya, 2011). Similarly, Gürgen et al (1995) reported that the highest juice content occurred in fruit from the Marsh Seedless grapefruit cultivar grafted on Troyer citrange during storage.…”

“…Hydrolysis of cell wall constituents could also possibly contribute to the increase in degrees Brix (Burns, 1990). It has been reported in previous studies that the TSS content of mandarins decreased during storage (Pekmezci, 1984;Kaşka, 1992, 1994;Gül, 1996;Pekmezci et al, 1997;Ragone, 1999;Şen, 2004;Şen and Karaçalı, 2005;Salvador et al, 2006;Özdemir et al, 2005, 2007, 2008Özkaya, 2007;Ladaniya, 2011;Karaşahin et al, 2014). Unlike our findings, Obenland et al (2011) reported that TSS content increased during 7 weeks of storage in Owari and W. Murcott mandarins.…”

Evaluation of postharvest quality of edible coated mandarin at ambient storage

“…This was probably due to less concentration of juice because of low transpiration because coating with coconut oil sealed the opening of pore/stomata and controlled the dehydration process of fruits (Kulkarni et al, 2010). Initial value of ascorbic acid, total sugar and reducing sugar of Nagpur mandarin was 30.8 mg 100 ml -1 , 8.1% and 3.7%, respectively found by Ladaniya (2011). In this study total sugar and reducing sugar of mandarin was 10.78% and 4.17%, respectively at initial stage, but these values were increased slightly with storage period.…”

Effect of Coating and Wrapping Materials on Storage Behavior of Balady Mandarin Fruits

“…To prevent these adverse effects, use of environmentally friendly technologies such as edible coating or salicylic acid are of prime important (Saucedo et al, 2007Ladaniya, 2011. Salicylic acid exhibits a high potential in enhancing quality, controlling post-harvest losses and mitigating chilling injury in fruits and vegetables.…”