Quality of 'Delta Valencia' orange grown in semiarid climate and stored under refrigeration after coating with wax

Pereira, Gerlândia da Silva; Machado, Francisca Ligia de Castro; Costa, José Maria Correia da

doi:10.1590/s0101-20612013005000036

Cited by 5 publications

(3 citation statements)

References 13 publications

(13 reference statements)

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“…In this experiment, the cv. 'Valência Delta' showed mean values of ascorbic acid of 37.98 mg 100 g -1 , which is close to those Pereira et al (2013), who obtained mean of 37.53 mg 100 g -1 , for refrigerated 'Valência Delta' orange. Mayuoni et al (2011) also observed reduction in the contents of ascorbic acid in 'Navel' orange after three days at 20 ºC; however, this reduction was observed in both treatments (control fruits and degreened fruits) and, therefore, was not attributed to the exposure to ethylene.…”

Section: Resultssupporting

confidence: 84%

Quality of ‘Valencia Delta’ orange after degreening and coating with wax

Pereira

Machado

Costa

2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TIn this study, oranges of the cultivar 'Valencia Delta' were degreened, coated with carnaúba-based wax and stored under refrigeration. The influence of the application of exogenous ethylene and coating was observed on physical and physico-chemical properties of the fruits. After the application of the treatments, the fruits were refrigerated (7 ± 2 o C) for a period of 35 days. The analyzed variables included weight loss, peel color, titratable acidity, ascorbic acid, total soluble sugars, reducing sugars, total polyphenols and total chlorophyll of the peel. The coated fruits showed significant reduction in weight loss when compared with the uncoated fruits, which lost about 3.0% of moisture at the end of the experiment. Significant reduction in the values of hue angle, accompanied by sharp deterioration in chlorophyll contents, suggested that the applied ethylene concentration was efficient in reducing green peel color. The contents of total polyphenols, total soluble sugars and reducing sugars increased while ascorbic acid decreased. The application of the coating, after degreening, was fundamental in maintaining the quality of the 'Valencia Delta' orange during storage.Qualidade de laranja 'Valência Delta' após desverdecimento e recobrimento com cera R E S U M O Laranjas da cultivar 'Valência Delta' foram, no presente trabalho, desverdecidas, recobertas com cera à base de carnaúba e armazenadas sob refrigeração. Observou-se a influência da aplicação do etileno exógeno e do recobrimento nas propriedades físicas e físico-químicas dos frutos; após a aplicação dos tratamentos os frutos foram refrigerados (7 ± 2 o C) durante 35 dias; as variáveis analisadas incluíram perda de massa, coloração da casca, acidez titulável, ácido ascórbico, açúcares solúveis totais e redutores, polifenois totais e clorofila total da casca. Os frutos recobertos apresentaram redução significativa na perda de massa quando comparados com os frutos não recobertos que perderam aproximadamente 3,0% de umidade ao final do experimento. Redução significativa nos valores de ângulo hue acompanhada de degradação acentuada nos teores de clorofila sugeriu que a concentração de etileno aplicada foi eficiente na redução da coloração verde da casca. Os teores de polifenois totais, açúcares solúveis totais e redutores aumentaram enquanto o de ácido ascórbico decresceu. A aplicação de recobrimento após o desverdecimento foi fundamental na manutenção da qualidade da laranja 'Valência Delta' durante o armazenamento.

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Section: Resultssupporting

confidence: 84%

Quality of ‘Valencia Delta’ orange after degreening and coating with wax

Pereira

Machado

Costa

2016

Rev. bras. eng. agríc. ambient.

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“…Glycerol is commonly used as a plastisizer in edible coatings (Malmiri, Osman, Tan & Rahman, 2012), although it also showed some effect in protecting harvested olives from bruising (Sánchez, et al, 2013). However, the greatest anti-browning effect was observed for the commercial coatings employed for citrus products (Pereira et al, 2013), particularly Citrosol 642. This coating was chosen for the next experiments carried out with mechanically harvested olives.…”

Section: Preliminary Survey Of Coatingsmentioning

confidence: 99%

“…The effects of edible coatings on retarding browning in harvested fruit have been extensively reported (Hernández-Muñoz, Almenar, Del Valle, Velez & Gavara, 2008;Chauhan, Raju, Singh & Bawa, 2011;Pereira, Machado & Costa, 2013). They provide a semi-permeable barrier to oxygen resulting in browning inhibition that has been suggested for glycerol coated olives (Sánchez et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Combined use of nitrogen and coatings to improve the quality of mechanically harvested Manzanilla olives

et al. 2015

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The combined effect of an edible coating and a nitrogen atmosphere on the quality of Manzanilla olives mechanically harvested and processed as Spanish-style green olives was assessed. The percentage of olives free of any brown spots ranged between 35-50%, 10-25 % and 50-65 % for fruit directly processed, storage under nitrogen and coated and storage under nitrogen respectively. Moreover, olives stored in the open air developed brown spots due to the oxidation of oleuropein. By contrast, the anoxic conditions prevented oleuropein from undergoing enzymatic oxidation but not from its enzymatic hydrolysis. Hence, the phenolic derivative HyEDA was formed in olives stored under nitrogen, and this substance was rapidly oxidized in the open air to give rise to brown spots although to a lesser extent in the coated fruit. Therefore, the postharvest storage of coated olives under nitrogen can be a good method to prevent bruise damage in mechanically harvested fruit.

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