Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping
Joint Authors
Wan, Chunpeng
Kahramanoğlu, İbrahim
Chen, Chuying
Chen, Yao
Chen, Jinyin
Gan, Zengyu
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-02-27
Country of Publication
Egypt
No. of Pages
12
Abstract EN
The current research aimed at studying the possibility of improving the postharvest storability of “Nanfeng” mandarins by hot water dipping (HWD) treatment.
The research was conducted in two phases.
Firstly, two different temperatures (50 and 55°C) were tested for three different dipping durations (2, 3, and 4 min) on the mandarin fruits, and the best combination was defined for the prevention of weight loss and fruit decay.
Next, the optimal treatment (HWD at 50°C for 3 min) was used in further studies to test the effects on the postharvest fruit quality attributes.
Regular measurements were performed to determine total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and activities of superoxide dismutase (SOD) enzyme, polyphenoloxidase (PPO) enzyme, and peroxidase (POD) enzyme.
According to the results obtained, HWD treatment was found to prevent the loss of TSS, TA, and VC contents during the storage period.
The HWD-treated fruits were also found to have a lower respiration rate and MDA content as compared with control treatment.
Furthermore, HWD treatment significantly enhanced the activities of SOD, POD, and PPO which are known to enhance tolerance to lipid peroxidation and are associated with the fruit protection from injuries and pathogens.
Present results also suggest that the activation of the SOD and POD enzymes is highly related to the respiratory activities of the fresh produce.
This suggests that the HWD can be used to improve the storability of “Nanfeng” mandarins by maintaining the postharvest physical and biochemical quality.
American Psychological Association (APA)
Kahramanoğlu, İbrahim& Chen, Chuying& Chen, Yao& Chen, Jinyin& Gan, Zengyu& Wan, Chunpeng. 2020. Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-12.
https://search.emarefa.net/detail/BIM-1184794
Modern Language Association (MLA)
Kahramanoğlu, İbrahim…[et al.]. Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping. Journal of Food Quality No. 2020 (2020), pp.1-12.
https://search.emarefa.net/detail/BIM-1184794
American Medical Association (AMA)
Kahramanoğlu, İbrahim& Chen, Chuying& Chen, Yao& Chen, Jinyin& Gan, Zengyu& Wan, Chunpeng. Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-12.
https://search.emarefa.net/detail/BIM-1184794
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184794