Postharvest conditioning of Satsuma mandarins for reduction of acidity and skin puffiness

Burdon, J.; Lallu, N.; Yearsley, C. W.; Osman, Sherihan Mohammed Elkundi; Billing, D.; Boldingh, Helen

doi:10.1016/j.postharvbio.2006.07.014

Cited by 27 publications

(23 citation statements)

References 11 publications

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“…Thus, the delayed harvest led to a 5.89% higher TSS content and 22.04% lower TA content. High temperature treatments have been introduced to improve fruit quality, but the excessive weight loss caused by exposure to high temperatures (Burdon et al, 2007;Tietel et al, 2010) and the fruit taste meant that the resulting fruits were not good enough for marketing (Schirra et al, 2004). From our results, 10 days of delayed harvest showed a higher TSS to TA ratio, which makes Ponkan fruit more attractive to the consumers.…”

Section: Delayed Harvest Contributed To Better Fruit Qualitymentioning

confidence: 75%

Transcriptome and metabolome analyses of sugar and organic acid metabolism in Ponkan (Citrus reticulata) fruit during fruit maturation

Lin

Wang

Dong

et al. 2015

Gene

116

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Section: Delayed Harvest Contributed To Better Fruit Qualitymentioning

confidence: 75%

Transcriptome and metabolome analyses of sugar and organic acid metabolism in Ponkan (Citrus reticulata) fruit during fruit maturation

Lin

Wang

Dong

et al. 2015

Gene

116

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“…In contrast, the 0.5% and 1.0% SBP treated fruit as well as the non‐treated fruit followed a continuous reduction of TA levels during the entire storage process. The factors that triggered and/or influenced the decrease in TA during maturation appeared to be unknown, although the process was common to mandarins, oranges and lemons (Burdon et al. , 2007).…”

Section: Resultsmentioning

confidence: 99%

“…Citric acid was the dominant organic acid in citrus fruit and the acidity loss in citrus fruit was closely related with citrate utilization either through utilization in respiration or conversion to other metabolites (Cercós et al. , 2006; Burdon et al. , 2007; Rapisarda et al.…”

Section: Resultsmentioning

confidence: 99%

Effect of sucrose‐based polymers on quality of Satsuma mandarin fruit (Citrus unshiu Marc. cv. Miyagawa Wase)

Tao¹,

Liu

et al. 2012

Int J of Food Sci Tech

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In this study, the effects of an edible coating (sucrose-based polymers, SBP) on postharvest fruit quality of Satsuma mandarin (Citrus unshiu Marc. cv. Miyagawa Wase) were investigated. All the fruit except the control was sprayed with SBP solution at a concentration of 0.1%, 0.3%, 0.5% and 1.0% (v ⁄ v), respectively, and then stored at room temperature (25°C, 85% relative humidity) for 25 days. Results showed that 0.1%, 0.3% and 0.5% SBP treatment could significantly increase the soluble solids concentrations (SSC), vitamin C (Vc), total sugars, total carotenoids, the ratio of SSC to titratable acidity (TA) (SSC ⁄ TA), catalase (CAT), peroxidase (POD) and superoxidase dismutase (SOD) activities, while the decay rate, TA and polyphenol oxidase (PPO) activity were greatly reduced. In contrast, 1.0% SBP treatment resulted in fruit browning, despite maintaining fruit quality. Our present study provided the theoretical data for the practical application of the SBP on the citrus fruit quality of during postharvest storage.

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“…20,39 In Satsuma mandarin, Burdon et al reported that postharvest temperature treatment at 30°C increased the contents of malic acid but decreased those of citric acid in the juice and suggested that the acid metabolism was affected by high-temperature treatment at 30°C. 38 Thus, the accumulation of malic acid observed at 30°C would be a metabolic response to adapt to temperature stress in Satsuma mandarin fruit. Moreover, our results suggest that the threshold temperatures for the activation of metabolism to accumulate malic acid in the juice sacs of Satsuma mandarin fruits are from 20 to 30°C because the accumulation of malic acid occurred at 30°C but did not at 20°C in the present study ( Figure 1).…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 98%

Effect of Different Postharvest Temperatures on the Accumulation of Sugars, Organic Acids, and Amino Acids in the Juice Sacs of Satsuma Mandarin (Citrus unshiu Marc.) Fruit

Matsumoto

Ikoma

2012

J. Agric. Food Chem.

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To elucidate the effect of different postharvest temperatures on the accumulation of sugars, organic acids, and amino acids and to determine the best temperature to minimize their postharvest change, their content after harvest was investigated at 5, 10, 20, and 30 °C for 14 days in the juice sacs of Satsuma mandarin (Citrus unshiu Marc. cv. Aoshima-unshiu) fruit. In all sugars, the changes were negligible at all temperatures. Organic acids decreased slightly at all temperatures, with the exception of malic acid at 30 °C, which increased slightly. Two amino acids, ornithine and glutamine, increased at 5 °C, but they did not increase at other temperatures. In 11 amino acids (phenylalanine, tryptophan, tyrosine, isoleucine, leucine, valine, threonine, lysine, methionine, histidine, and γ-amino butyric acid), the content was higher at 20 and 30 °C than at other temperatures. Thus, the content of amino acids was more variable than that of sugars and organic acids in response to temperatures. Moreover, amino acids responded to temperature differently: two amino acids were cold responsive, and 11 were heat-responsive. The best temperature to minimize the postharvest changes in amino acid profiles in the juice sacs of Aoshima-unshiu was 10 °C. The responsiveness to temperatures in two cold-responsive (ornithine and glutamine) and five heat-responsive (phenylalanine, tryptophan, valine, lysine, and histidine) amino acids was conserved among three different Satsuma mandarin cultivars, Aoshima-unshiu (late-maturing cultivar), Silverhill (midmaturing cultivar), and Miyagawa-wase (early-maturing cultivar). The metabolic responsiveness to temperature stress was discussed on the basis of the changes in the amino acid profile.

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Postharvest conditioning of Satsuma mandarins for reduction of acidity and skin puffiness

Cited by 27 publications

References 11 publications

Transcriptome and metabolome analyses of sugar and organic acid metabolism in Ponkan (Citrus reticulata) fruit during fruit maturation

Transcriptome and metabolome analyses of sugar and organic acid metabolism in Ponkan (Citrus reticulata) fruit during fruit maturation

Effect of sucrose‐based polymers on quality of Satsuma mandarin fruit (Citrus unshiu Marc. cv. Miyagawa Wase)

Effect of Different Postharvest Temperatures on the Accumulation of Sugars, Organic Acids, and Amino Acids in the Juice Sacs of Satsuma Mandarin (Citrus unshiu Marc.) Fruit

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