Evaluation of postharvest storability of Ponkan mandarins stored at different temperatures

Abstract

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.

Changes in Polyphenolic Compounds of Hutai No. 8 Grapes during Low-Temperature Storage and Their Shelf-Life Prediction by Identifying Biomarkers

“…The content of phenolics in the cherry fruit showed a decreasing trend during storage at 2 °C for 21 days . Comparing the effects of storage temperature (5, 10, 15, and 20 °C) on phenolic compounds of Ponkan mandarins, it was found that the total phenol and total flavonoid were greatly retained at 10 °C . After storage of an aronia berry for 12 weeks at 4 °C, anthocyanins decreased by 36% and the total phenolics decreased by 21%, but frozen storage (−20 °C) increased the polyphenol content for the first six months and then decreased .…”

“…15 Comparing the effects of storage temperature (5, 10, 15, and 20 °C) on phenolic compounds of Ponkan mandarins, it was found that the total phenol and total flavonoid were greatly retained at 10 °C. 47 After storage of an aronia berry for 12 weeks at 4 °C, anthocyanins decreased by 36% and the total phenolics decreased by 21%, but frozen storage (−20 °C) increased the polyphenol content for the first six months and then decreased. 48 The polyphenol content showed a trend of first increasing and then decreasing during storage, which may be because of the fact that free polyphenols are more sensitive to light, temperature, and other enzymes, resulting in different total phenol contents at different temperatures.…”

Preharvest Mandarin Rind Disorder: Insights into Varietal Differences and Preharvest Treatments Effects on Postharvest Quality

“…It appears that higher temperatures, such as 7.5 °C, enhance color development compared to lower temperatures, like 0.5 °C. This could be attributed to the fact that at higher temperatures, chlorophyll degradation is accelerated, allowing the orange color to become more pronounced [ 32 , 40 , 42 , 45 , 46 ]. However, it is worth noting that GA 3 -treated fruits still exhibited a lower color index compared to the other treatments and the control.…”