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Effect of sucrose‐based polymers on quality of Satsuma mandarin fruit ( Citrus unshiu Marc. cv. Miyagawa Wase)
Author(s) -
Tao NengGuo,
Ao TingTing,
Liu YueJin,
Huang ShiRong
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02933.x
Subject(s) - citrus unshiu , postharvest , chemistry , sucrose , polyphenol oxidase , browning , horticulture , food science , titratable acid , point of delivery , peroxidase , biology , biochemistry , enzyme
Summary 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.