Storage of Citrus Fruits

Grierson, W.; Ben-Yehoshua, S.

doi:10.1007/978-1-4684-8792-3_20

Cited by 34 publications

(33 citation statements)

References 37 publications

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“…In addition, most physiological disorders that affect citrus fruit tend to be related to water loss [2]. Some rind disorders that may appear under optimal, non-chilling temperatures include peel pitting, stem-end rind breakdown (SERB), and shriveling and collapse of the stem-end button.…”

Section: Physiological Problemsmentioning

confidence: 99%

“…CI in citrus fruit may appear in various forms depending on species and cultivar and exposure conditions (temperature and duration). For instance, typical symptoms in oranges, mandarins or grapefruits can be browning of the flavedo, appearance of dark sunken areas of collapsed tissue (pitting), or appearance of soft water-soaked areas (watery breakdown), while in lemons can be browning of the albedo or peteca (a special type of rind pitting) [2,10]. In general, although CI symptoms are due to fruit storage below their optimal temperature for relatively long periods, they usually develop upon transfer to higher temperatures.…”

Section: Physiological Problemsmentioning

confidence: 99%

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Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

2015

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According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest losses. However, the repeated application of these treatments has led to important problems such as health and environmental issues associated with fungicide residues or waxes containing ammoniacal compounds, or the proliferation of resistant pathogenic fungal strains. There is, therefore, an increasing need to find non-polluting alternatives to be used as part of integrated disease management (IDM) programs for preservation of fresh citrus fruit. Among them, the development of novel natural edible films and coatings with antimicrobial properties is a technological challenge for the industry and a very active research field worldwide. Chitosan and other edible coatings formulated by adding antifungal agents to composite emulsions based on polysaccharides or proteins and lipids are reviewed in this article. The most important antifungal ingredients are selected for their ability to control major citrus postharvest diseases like green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, and include low-toxicity or natural chemicals such as food additives, generally recognized as safe (GRAS) compounds, plant extracts, or essential oils, and biological control agents such as some antagonistic strains of yeasts or bacteria. OPEN ACCESSCoatings 2015, 5 963

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Section: Physiological Problemsmentioning

confidence: 99%

Section: Physiological Problemsmentioning

confidence: 99%

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

2015

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“…Vitamin C content of 'Sai Num Phueng' and 'See Thong' cultivars decreased about 15 and 16% during storage on-tree for 15 days, about 33 and 31% at 25°C for 15 days, and about 20 and 24% after storage at 5°C for 14 days, respectively. Citric acid content had been reported to decrease during storage (Grierson & Ben-Yehoshua, 1986) and also declined during cold storage in almost citrus fruit such as mandarin, orange and grapefruit (Ladaniya, 2008). The decline in citric acid content during storage of citrus fruit might be due to the utilization of organic acids for energy production (Purvis, 1983a).…”

Section: Changes In Ta Juice Ph and Organic Acids Contentsmentioning

confidence: 99%

Influence of Storage Conditions on Physico-Chemical and Biochemical of Two Tangerine Cultivars

Roongruangsri

Rattanapanone²,

Leksawasdi³

et al. 2013

JAS

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The influences of on-tree, off-tree and cold storage on physico-chemical and biochemical were studied and quite similar between thetwo tangerine cultivars, 'Sai Num Phueng' and 'See Thong'. In both cultivars, the percentage of weight loss increased and the moisture content of the peel (%) decreased at higher temperature and longer duration. Low temperature storage at 5°C reduced the losses of fruit weight and moisture content of the peel and preserved the external quality better than 25°C storage. During on-tree and off-tree storage at 25 and 5°C, peel chlorophyll content decreased and peel carotenoid content increased. Titratable acidity (TA), citric acid, isocitric acid and vitamin C contents decreased and juice pH increased. Malic acid content stayed relatively constant. Total soluble solids (TSS), TSS/TA ratio and sucrose content continually increased. Glucose and fructose contents slightly increased. The peel chlorophyll content, TA and citric acid content decreased faster during storage on-tree than at 25°C. The peel carotenoid, TSS and sucrose contents increased greater during storage on-tree than at 25°C. The delayed declining of peel chlorophyll, TA, and citric acid contents and the slow increases of the peel carotenoid, TSS and sucrose contents were observed at 5°C storage in comparison to 25°C. The activities of mitochondrial citrate synthase, cytosolic aconitase and cytosolic NADP-isocitrate dehydrogenase (NADP-IDH) were lower and decreased faster during storage at 25°C in comparison to storage on-tree. The activities of these enzymes, which related to citric acid metabolism, were slowed down which resulted in delaying the decrease of citric acid content during storage at 5°C in comparison to 25°C.

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Section: Introductionmentioning

confidence: 99%

“…Conversely, sealing fruits individually in HDPE4 film reduces water loss 10-fold without changing the fruit's endogenous 02, C02, or ethylene content (6). Consequently, seal-packaging is more effective than waxing in preventing shrinkage and in extending the storage life of citrus and certain other fruits (6,7,10,20).The different effects which seal-packaging with a plastic film 10 ,um in thickness, and waxing, which forms a noncontinuous membrane i ,um in thickness, have on gas exchange are not easily explained by previous morphological studies concerning the distribution of applied waxes (4,7,8,31), nor by most current theories of gas mass transport in citrus and other fruits. Opinions differ widely concerning the relative contributions of the various mechanisms proposed to account for gas exchange in harvested fruits, although usually it is tacitly assumed that water and gases move by the same pathway.…”

mentioning

confidence: 99%

Resistance of Citrus Fruit to Mass Transport of Water Vapor and Other Gases

Ben-Yehoshua

Burg²,

Young³

1985

Plant Physiol.

106

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The resistance of oranges (Citrus sinensis L. Osbeck) and grapefruit (Citrus paradisi Madf.) to ethylene, 02, CO2, and H20 mass transport was investigated anatomically with scanning electron microscope and physiologically by gas exchange measurements at steady state. The resistance of untreated fruit to water vapor is far less than to ethylene, CO2 and 02. Waxing partially or completely plugs stomatal pores and forms an intermittent cracked layer over the surface of fruit, restricting transport of ethylene, 02, and C02, but not of water, whereas individual sealing of fruit with high density polyethylene films reduces water transport by 90% without substantially inhibiting gas exchange.Stomata of harvested citrus fruits are essentially closed. However, ethylene, 02 and CO2 still diffuse mainly through the residual stomatal opening where the relative transport resistance (approximately 6,000 seconds per centimeter) depends on the relative diffusivity of each gas in air. Water moves preferentially by a different pathway, probably through a liquid aqueous phase in the cuticle where water conductance is 60-fold greater. Other gases are constrained from using this pathway because their diffusivity in liquid water is 10'-fold less than in air.The commercial practice ofwaxing fruits inadequately reduces transpiration, and yet it is so effective in restricting 02 and CO2 transport that off-flavors sometimes result (4-7). Conversely, sealing fruits individually in HDPE4 film reduces water loss 10-fold without changing the fruit's endogenous 02, C02, or ethylene content (6). Consequently, seal-packaging is more effective than waxing in preventing shrinkage and in extending the storage life of citrus and certain other fruits (6,7,10,20).The different effects which seal-packaging with a plastic film 10 ,um in thickness, and waxing, which forms a noncontinuous membrane i ,um in thickness, have on gas exchange are not easily explained by previous morphological studies concerning the distribution of applied waxes (4,7,8,31), nor by most current theories of gas mass transport in citrus and other fruits. Opinions differ widely concerning the relative contributions of the various mechanisms proposed to account for gas exchange in harvested fruits, although usually it is tacitly assumed that water and gases move by the same pathway. Air-filled stomata

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Storage of Citrus Fruits

Cited by 34 publications

References 37 publications

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

Influence of Storage Conditions on Physico-Chemical and Biochemical of Two Tangerine Cultivars

Resistance of Citrus Fruit to Mass Transport of Water Vapor and Other Gases

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