Effect of Maturation Stage and Storage Temperature and Duration on β-Cryptoxanthin Content in Satsuma Mandarin (&lt;i&gt;Citrus unshiu&lt;/i&gt; Marc.) Fruit

Matsumoto, Hikaru; Adachi, Yukio; Ikoma, Yoshinori; Kato, Masaaki

doi:10.2503/hortj.utd-047

Cited by 9 publications

(4 citation statements)

References 21 publications

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“…The dynamic quality of PRAP is jointly influenced by picking maturity, preservation temperature, and storage time (e.g., Matsumoto et al., 2019; Singh et al., 2019; Ribeiro and de Freitas, 2020). In production practice, PRAP maturity is divided into several stages.…”

Section: Model Formulationmentioning

confidence: 99%

Optimizing decisions for post‐harvest ripening agricultural produce supply chain management: a dynamic quality‐based model

Zhang

Luo

et al. 2023

Int Trans Operational Res

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Fresh agricultural produce, which is characterized by post‐harvest ripening and is required for long‐term transportation in cross‐regional trade, is commonly harvested at the unripe stage and undergoes a routine process of natural ripening followed by senescence. A model based on the dynamic quality of post‐harvest ripening agricultural produce (PRAP) was proposed to optimize decisions to improve supply chain profits. To verify its effectiveness and robustness, the model is applied to a real banana supply chain. The theoretical derivations and simulation results show that, first, the optimal retail price and presentation timing based on the model can maximize the supply chain profit. Second, the proper choice of the combination of picking maturity and preservation temperature based on the time from picking to the retailer can effectively improve the on‐shelf quality and supply chain profit. Third, supply chain management strategies for PRAP and fully ripened agricultural produce should be developed based on the different quality change characteristics of these two produce types.

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Section: Model Formulationmentioning

confidence: 99%

Optimizing decisions for post‐harvest ripening agricultural produce supply chain management: a dynamic quality‐based model

Zhang

Luo

et al. 2023

Int Trans Operational Res

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“…Low-temperature storage at a suitable temperature is beneficial for maintaining the appearance, colour and exterior quality of fruits, improving the storability, and prolonging the shelf life (Hong et al, 2013;Lado et al, 2018;Matsumoto et al, 2019). To some extent, the fruit colour reflects the freshness and postharvest quality of horticultural products.…”

Section: Effects Of Different Storage Temperatures On Dr Wl L* and CCImentioning

confidence: 99%

“…Cold storage is the most frequently used preservation technology to maintain postharvest quality and extend the storage life of fresh citrus fruits, such as grapefruits, mandarins, tangerines and lemons (Montero et al, 2009;Undurraga et al, 2009;Chaudhary et al, 2017;Matsumoto et al, 2019). The recommended storage temperatures (RST) for postharvest citrus fruit range from 5 °C to 8 °C (Tietel et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of postharvest storability of Ponkan mandarins stored at different temperatures

Cai

Wan

Chen

et al. 2021

Folia Horticulturae

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The effects of storage temperature on postharvest storability, quality attributes and antioxidant enzyme activities of harvested Ponkan mandarins were investigated. Fresh fruits were randomly divided into four groups and stored at different temperatures [5 ± 1 °C (S5), 10 ± 1 °C (S10), 15 ± 1 °C (S15), and 20 ± 1 °C (S20 or control)] for 120 days. The results indicated that, compared with the control fruit, low-temperature storage at 10 °C significantly delayed the increase in fruit decay rate, weight loss, citrus colour index, respiration intensity, relative electrical conductivity, the accumulation of hydrogen peroxide and malondialdehyde, retarded the decline in L* value, retained high contents of total soluble solid, titratable acid, vitamin C, total phenol and total flavonoid, as well as higher activities of antioxidant enzymes – superoxide dismutase, catalase, peroxidase and ascorbic peroxidase. The principal component analysis results showed that low-temperature storage significantly maintained the postharvest quality of Ponkan mandarins, with fruit stored at 10 °C having no significant difference from the fruit stored at 5 °C, but markedly higher than those fruit stored at 15 °C. The comprehensive result of single-factor analysis and PCA showed that 10 °C could be used as the optimum storage temperature for improving the postharvest storability of Ponkan mandarins.

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“…When fruits were pretreated at 20 ℃, then duration period was shorter, fruit weight loss and the degree of decay at the later stage was less, peel color turned to deeper orange and respiration rate during storage was lower than those pretreated at 10 ℃ in Satsuma mandarin [32]. Matsumoto [33] found that the content of β-cryptoxanthin continued to increase following 15 days of storage in fruit harvested when β-cryptoxanthin was still being accumulated in 'Aoshima' Satsuma mandarin. Fruit of 'Shiranuhi' stored at 12 ℃ with MA packing showed superior rind and flesh color and eating quality.…”

Section: Storage and Physiological Disorders In Citrusmentioning

confidence: 99%

Fruit Thinning and Physiological Disorders in Citrus Variety ‘Harumi’

Takishita

Nishikawa

Matsumoto

et al. 2021

RAS

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Citrus 'Harumi' is a mandarin-type cultivar and shows a wide range of fruit size, which affects fruit quality such as sugar and acid contents. In citrus, fruit size also affects the degree of physiological disorder which become a big problem during storage. Thus, making fruit with equal and appropriate size is very important. Fruit thinning is one of the most important techniques to adjust fruit size by controlling the fruit number. Basically, fruit thinning has been conducted using a criterion based on leaf and fruit ratio (L/F) or fruit number per canopy volume. In this review, several thinning criteria for 'Harumi' and other citrus varieties are compared, and the pros and cons are discussed. In some citrus varieties, storage is necessary to adjust shipping time. During the storage, some physiological disorders occurred in peel, flesh and whole fruit. The occurrence of physiological disorders was influenced by citrus variety, fruit size and environmental conditions during storage. In 'Harumi' which is classified to easy-peeling variety, small fruit showed serious weight loss and peel wrinkle, while rind puffing and dehydration of flesh were big problems in large fruit during storage. Polyethylene (PE) bag wrapping has been used to decrease the fruit weight loss and to prevent the occurrence of some physiological disorders in tightskin citrus varieties. However, the influences of PE wrapping on easy-peeling citrus is unclear. In this study, the researches on storage conditions, feature, and cause of physiological disorders during storage are also reviewed, and the effects of PE wrapping are discussed to improve storage condition in 'Harumi'.

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Effect of Maturation Stage and Storage Temperature and Duration on β-Cryptoxanthin Content in Satsuma Mandarin (<i>Citrus unshiu</i> Marc.) Fruit

Cited by 9 publications

References 21 publications

Optimizing decisions for post‐harvest ripening agricultural produce supply chain management: a dynamic quality‐based model

Optimizing decisions for post‐harvest ripening agricultural produce supply chain management: a dynamic quality‐based model

Evaluation of postharvest storability of Ponkan mandarins stored at different temperatures

Fruit Thinning and Physiological Disorders in Citrus Variety ‘Harumi’

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