Effect of Chitosan and Cacl2 on Senescence and Membrane Lipid Peroxidation of Postharvest Kumquat Fruits

Zhong, Hongshan; Peng, Xianglian; Li, Jilie; Zheng, Jingxing

doi:10.17660/actahortic.2008.769.37

Cited by 3 publications

(1 citation statement)

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“…An average of three readings around the equatorial region per fruit was obtained. The parameters L*, a* and b* were measured (Li, Zhong, Peng, Li, & Zheng, 2008). The hue angle could then be calculated using the methods by Choi, Kim, and Lee (2002).…”

Section: Peel Colourmentioning

confidence: 99%

The effects of different pre-packaging treatments on the quality of kumquat fruit

Kassim

Workneh

Laing

et al. 2016

CyTA - Journal of Food

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This study aimed at determining the combined effect of pre-packaging treatments. Two surface disinfection (chlorinated and anolyte water), hot water and biocontrol treatments were used. The decay incidence, physiological weight loss (PWL), peel colour, firmness, moisture content (MC) and total soluble solids (TSS) were investigated on kumquat infected with green and blue mould. Fruit subjected to combined treatments displayed better quality, compared to individual treatments. Fruit treated with an integrated treatment of anolyte water, hot water and biocontrol displayed no visible mould growth, the least variation in peel firmness and the least reduction in MC during the 28-day storage period. Chlorinated water only produced the highest decay (13.62%) while fruit subjected to anolyte water only displayed the lowest decay (4.08%) by Day 28. Based on the results, it is recommended that the integration of anolyte water, hot water and biocontrol were among the most effective treatments in maintaining fruit quality.Los efectos de diferentes tratamientos de preenvasado en la calidad del kumquat RESUMEN Este estudio pretende determinar el efecto combinado de los tratamientos de preenvasado. Se utilizaron dos tratamientos de desinfección de la superficie (agua clorada y agua electrolizada), tratamientos con agua caliente y biocontrol. Se investigaron la incidencia de deterioro, la pérdida de peso psicológica (PWL), el color de la pela, la firmeza, el contenido de humedad (MC) y el total de sólidos solubles (TSS) en kumquat infectado con moho verde y azul. El fruto que estuvo sujeto a los tratamientos combinados mostró una mayor calidad, en comparación con aquel sujeto a tratamientos individuales. El fruto que fue tratado con un tratamiento integrado de agua electrolizada, agua caliente y biocontrol no mostró ningún crecimiento visible de moho, la menor variación de firmeza de la piel y la menor reducción de MC durante el periodo de almacenamiento de 28 días. El agua únicamente clorada produjo el mayor deterioro (13,62%) mientras que el fruto sujeto únicamente a agua electrolizada mostró el menor deterioro (4,08%) en el día 28. Según los resultados, se recomienda que la integración de agua electrolizada, agua caliente y biocontrol sean los tratamientos más efectivos para mantener la calidad del fruto. ARTICLE HISTORY

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Section: Peel Colourmentioning

confidence: 99%