Combined effect of hot water dipping and Cistus creticus L. leaf extracts on the storage quality of fresh Valencia oranges

Abstract

This research was designed to test the combined efficacy of hot water dipping (HWD) and leaf extracts of Cistus creticus L. subsp. creticus on the storage quality of fresh Valencia oranges. Experiments were laid down according to a completely randomised design with 10 different treatments. Five replications, with five fruits in each replication, were used in the current study, and research was designed to continue for 150 days. Quality characteristics were observed with 30-days interval. The applications of this study were (1) Control [dipping in water at 25°C for 5 min]; (2) HWD at 50°C for 5 min; (3) HWD + Additives (A) [Arabic gum (0.2%), potassium sorbate (0.05%), citric acid (0.05%) and vitamin C (0.05%)] at 50°C for 5 min; (4) Additives alone at 25°C for 5 min; (5) 1.0% C. creticus leaf + HWD + A; (6) 1.0% C. creticus leaf + A; (7) 0.5% C. creticus leaf + HWD + A; (8) 0.5% C. creticus leaf + A; (9) 0.5% C. creticus leaf + HWD and (10) 0.5% C. creticus leaf. According to the results obtained, both the HWD and C. creticus, alone or in combination, were effective in preserving orange weight during storage, preventing pathogenic decay, maintaining visual quality and fruit firmness, delaying the reduction in titratable acidity, increasing ascorbic acid content and reducing respiration rate of the orange fruits. Results also suggested that the combined effect of HWD with C. creticus leaf extracts provided the highest efficacy.

Postharvest hydrothermal treatments to maintain quality of ‘Newhall’ navel orange.

“…1). Similar effects of HWD were noted by several studies before [Imahori et al 2016, Huan et al 2017, Kahramanoğlu et al 2020a, 2020b. The VC was previously suggested to neutralize ROS and prevent chilling injury and quality degredation of the fruits [Naser et al 2016].…”

“…The reduced RR at the HWD-treated fruits is not a new phenomenon. It was previously reported for citrus fruits [Yun et al 2013, Kahramanoğlu et al 2020a, 2020b and for peach fruits [Huan et al 2017].…”

Control of Postharvest Gray Mold at Strawberry Fruits Caused by Botrytis cinerea and Improving Fruit Storability through Origanum onites L. and Ziziphora clinopodioides L. Volatile Essential Oils

“…Heat (water or air) treatments [10], light irradiation [11], modified atmosphere packaging [12] and coatings with plant natural products [13] are among the most widely tested and used alternatives to fungicides. All of these methods have also significant advantages in terms of fruit preservation, including the prevention of weight loss, physiological and bio-chemical changes.…”

Karanfil Ekstraktı Karıştırılan Jelatin/Gliserin Bazlı Yenilebilir Film ile Kapatılan PET Ambalajın Tüketime Hazır ‘Wonderful’ Nar Taneleri (Punica granatum L.) Üzerindeki Etkileri

“…The increase in the consumer awareness on chemical residues and environmental hazards had increased the demand for natural and sustainable materials in food packaging (Mahalik and Nambiar, 2010). Moreover, edible coatings and films may enhance or even replace some of those packaging techniques by providing a barrier against atmospheric gaseous and moisture (Kasapoğlu and Törnük, 2018;Kahramanoğlu et al, 2020). Therefore, testing of edible films alone or in combination with plastic packaging would help to reduce the use of plastics in case of successful results.…”

“…In such study, Ozdemir and Gokmen (2017) noted that the edible coating with a mixture of chitosan and ascorbic acid, improves the shelf life of pomegranate arils. It is also well-known that the chemical composition of the coating or film materials have important influence on the antifungal and preservative characteristics of the materials (Kahramanoğlu et al, 2020). Clove (Eugenia carophyllata) is a rich source of phenolics, mostly eugenol and gallic acid, and is being used for centuries as food preservative (Cortés-Rojas et al, 2014).…”