Effects of hot air treatment and chitosan coating on citric acid metabolism in ponkan fruit during cold storage

Gao, Yinyi; Kan, Chaonan; Wan, Chunpeng; Chen, Chuying; Chen, Ming; Chen, Jinyin

doi:10.1371/journal.pone.0206585

Cited by 18 publications

(16 citation statements)

References 36 publications

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“…Researchers reported that for fruits stored for 3 weeks at 5 • C followed by shipping and marketing simulations at 20 • C and 13 • C for 4 and 3 days, respectively, although the HTFA treatment increased the SSC/TA ratio, it also caused an important damage in product flavor. In a previously published article, Gao et al [51] studied the effects of hot air treatment (HAT 40 • C, 48 h) on the citric acid contents of ponkan fruits. Researchers noted that the citric acid concentration (consistent with TA) decreased during the storage duration while the HAT promoted citric acid degradation.…”

Section: Discussionmentioning

confidence: 99%

Effects of Hot Air Treatments on Postharvest Storage of Newhall Navel Orange

Wan

Kahramanoğlu

Chen

et al. 2020

Plants

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The effects of hot air flow (HAF) treatment on the postharvest storage of ‘Newhall’ navel oranges were investigated in this study. Studies were conducted with two separate sections. First of all, the effects of HAF at 37 °C for 36 h, for 48 h, and for 60 h were tested on fruit decay and weight loss. Thus, the optimal treatment was found as HAF at 37 °C for 48 h based on the fruit decay percentage and weight loss, and further studies were carried out with this treatment. The HAF-treated and control fruits were flowed at 37 °C and 20 °C with relative humidity (RH) of 85–95% for 48 h, respectively. After flowing, fruits of both treatments were individually film-packed, precooled (10–12 °C, 12 h), and stored (6 ± 0.5 °C and 85–90% relative humidity) for 120 days. Regular (0, 15, 30, 45, 60, 90, and 120 days) measurements were carried out for analyzing total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and protective enzyme activities. The results indicated that HAF treatment significantly inhibited the MDA content and respiration rate of navel orange fruits after 45 d storage. The superoxide dismutase (SOD) and peroxidase (POD) enzyme activities were enhanced after 60 d storage, while polyphenol oxidase (PPO) enzyme activities were enhanced throughout the storage period. Results suggested that the SOD and POD activities are highly related with respiratory activities and could be enhanced with hot air flow. Meanwhile, HAF treatment maintained high content of TSS, total sugar, TA, and VC.

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Section: Discussionmentioning

confidence: 99%

Effects of Hot Air Treatments on Postharvest Storage of Newhall Navel Orange

Wan

Kahramanoğlu

Chen

et al. 2020

Plants

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“…Zhou et al (2019) demonstrated that UV-treated peaches stored at 1°C were characterized by a down-regulation of aconitase and NADP-malic enzyme activities and gene expression levels, but higher levels of citrate synthase and NAD-malate dehydrogenase, resulting in a reduced degradation of citric and malic acids. Interestingly, pre-cold storage hot air treatment (40°C, 48 h) in ponkan orange promoted citric acid degradation, attributed to regulation by ATP citrate lyase (ACL) and g-aminobutyric acid (GABA) pathways (Gao et al, 2018).…”

Section: Organic Acid Metabolismmentioning

confidence: 99%

Primary Metabolism in Fresh Fruits During Storage

et al. 2020

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The extension of commercial life and the reduction of postharvest losses of perishable fruits is mainly based on storage at low temperatures alone or in combination with modified atmospheres (MAs) and controlled atmospheres (CAs), directed primarily at reducing their overall metabolism thus delaying ripening and senescence. Fruits react to postharvest conditions with desirable changes if appropriate protocols are applied, but otherwise can develop negative and unacceptable traits due to the onset of physiological disorders. Extended cold storage periods and/or inappropriate temperatures can result in development of chilling injuries (CIs). The etiology, incidence, and severity of such symptoms vary even within cultivars of the same species, indicating the genotype significance. Carbohydrates and amino acids have protective/regulating roles in CI development. MA/CA storage protocols involve storage under hypoxic conditions and high carbon dioxide concentrations that can maximize quality over extended storage periods but are also affected by the cultivar, exposure time, and storage temperatures. Pyruvate metabolism is highly reactive to changes in oxygen concentration and is greatly affected by the shift from aerobic to anaerobic metabolism. Ethylene-induced changes in fruits can also have deleterious effects under cold storage and MA/CA conditions, affecting susceptibility to chilling and carbon dioxide injuries. The availability of the inhibitor of ethylene perception 1-methylcyclopropene (1-MCP) has not only resulted in development of a new technology but has also been used to increase understanding of the role of ethylene in ripening of both non-climacteric and climacteric fruits. Temperature, MA/CA, and 1-MCP alter fruit physiology and biochemistry, resulting in compositional changes in carbon-and nitrogen-related metabolisms and compounds. Successful application of these storage technologies to fruits must consider their effects on the metabolism of carbohydrates, organic acids, amino acids and lipids.

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“…Heat treatments have been recently studied in citrus fruits. Gao, Kan, Wan, Chen, Chen & Chen (2018) applied hot air treatments (40 C, 48 h) and 1% chitosan coating in mandarin fruits, with different effects on citric acid degradation. Soto-Reyes, L opez-Malo, Rojas-Laguna, G omez-Salazar & Sosa-Morales, 2018 proposed microwave-assisted hot water treatments (48 C, 6 min) on grapefruits to control Mexican fruit fly, which preserved the overall quality of the fruits.…”

Section: Introductionmentioning

confidence: 99%

Postharvest heat treatments to inhibit Penicillium digitatum growth and maintain quality of Mandarin (Citrus reticulata blanco)

Queb-González

López‐Malo

Sosa‐Morales

et al. 2020

Heliyon

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Use of fungicides is a common practice as a postharvest treatment to control fruit decay. Nowadays, environment friendly technologies, such as heat treatments, are viable replacements. This study evaluated the effects of postharvest heat treatments (traditional and microwave-assisted) on mandarins intentionally inoculated with Penicillium digitatum. For the studied heat treatments, the target temperature was 50 C, which was held for 2.5 min. After heating, mandarins were cooled and stored at 25 C for 13 days. MW treatments effectively prevented mold growth during storage, while HW only delayed it. Control mandarins (without treatment) showed the highest significant weight loss. Neither thermal treatment nor storage affected fruit juice pH (p > 0.05). Treated mandarins had a significantly lower vitamin C content than control fruits throughout storage, and all mandarins lost firmness by the 13 th day (p < 0.05). Control and MW-treated mandarins had lower citric acid content; however, they retained color, total soluble solids (TSS) and had a higher maturity index. While HW mandarins did not have changes in citric acid content, they had higher TSS, and lower maturity index. MW-assisted treatments were effective at inactivating molds and helped retain some nutritional and physical-chemical characteristics of mandarins. However, juice of MW-treated mandarins was not preferred by judges in the sensory tests, the juice was rated lower than that obtained from the other treatment. Postharvest heat treatments may constitute a helpful application to control mandarin' fungal decay.

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Effects of hot air treatment and chitosan coating on citric acid metabolism in ponkan fruit during cold storage

Cited by 18 publications

References 36 publications

Effects of Hot Air Treatments on Postharvest Storage of Newhall Navel Orange

Effects of Hot Air Treatments on Postharvest Storage of Newhall Navel Orange

Primary Metabolism in Fresh Fruits During Storage

Postharvest heat treatments to inhibit Penicillium digitatum growth and maintain quality of Mandarin (Citrus reticulata blanco)

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