Effects of storage temperature and time on internal quality of satsuma mandarin (Citrus unshiu marc.) by means of E-nose and E-tongue based on two-way MANOVA analysis and random forest

Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

“…Ascorbic acid loss was more pronounced under higher temperatures than under refrigerated storage conditions. In agreement with results of this study, Qiu and Wang [32] reported that vitamin C in "Satsuma" mandarins stored at 4 °C was much higher compared to those stored at 20 °C. Moreover, vitamin C of coated and uncoated limes decreased as the storage duration increased.…”

“…Ascorbic acid loss was more pronounced under higher temperatures than under refrigerated storage conditions. In agreement with results of this study, Qiu and Wang [32] reported that vitamin C in "Satsuma" mandarins stored at 4 • C was much higher compared to those stored at 20 • C. Moreover, vitamin C of coated and uncoated limes decreased as the storage duration increased. Another study [33] demonstrated a better vitamin C retention in "Blood Red" sweet oranges stored at 10 • C than those stored at 5 or 20 • C, which is almost similar to those found in this experiment.…”

Vitamin C variation in citrus in response to genotypes, storage temperatures, and storage times: A systematic review and meta-analysis

“…5 c). Thus, high storage temperatures accelerated the decomposition of vitamin C in citrus fruit, as reported in previous studies [ 53 , 54 ]. This is evident from the significant decrease ( P ≤ 0.05) in vitamin C levels at temperatures of 10, 15, and 27.5 °C, which occurred at 29.5, 35.4, and 31.4 mg/100 mL, respectively.…”

“…In addition, temperature of storage is also urgently studied due to its major effect on vitamin C content [ 18 , 52 ]. Higher storage temperature results in higher vitamin C loss and a shorter shelf-life period [ 53 , 54 ]. Thus, determination of the optimal range of storage temperature and storage time is required to obtain better vitamin C retention in the citrus product [ 21 ].…”

Virtual cold chain method to model the postharvest temperature history and quality evolution of fresh fruit – A case study for citrus fruit packed in a single carton

“…To reduce the incidence and magnitude of postharvest losses, it is crucial to rapidly remove the field heat of the produce after harvest and to maintain optimum produce temperature throughout the entire supply chain. The reason is that temperature is the single most important factor affecting fresh produce quality change, deterioration rates and shelf life (Thompson et al, 2008;Qiu and Wang, 2015).…”