Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

Abstract

The current research aimed at studying the possibility of improving the postharvest storability of “Nanfeng” mandarins by hot water dipping (HWD) treatment. The research was conducted in two phases. Firstly, two different temperatures (50 and 55°C) were tested for three different dipping durations (2, 3, and 4 min) on the mandarin fruits, and the best combination was defined for the prevention of weight loss and fruit decay. Next, the optimal treatment (HWD at 50°C for 3 min) was used in further studies to test the effects on the postharvest fruit quality attributes. Regular measurements were performed to determine total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and activities of superoxide dismutase (SOD) enzyme, polyphenoloxidase (PPO) enzyme, and peroxidase (POD) enzyme. According to the results obtained, HWD treatment was found to prevent the loss of TSS, TA, and VC contents during the storage period. The HWD-treated fruits were also found to have a lower respiration rate and MDA content as compared with control treatment. Furthermore, HWD treatment significantly enhanced the activities of SOD, POD, and PPO which are known to enhance tolerance to lipid peroxidation and are associated with the fruit protection from injuries and pathogens. Present results also suggest that the activation of the SOD and POD enzymes is highly related to the respiratory activities of the fresh produce. This suggests that the HWD can be used to improve the storability of “Nanfeng” mandarins by maintaining the postharvest physical and biochemical quality.

Combined effect of hot water dipping and Cistus creticus L. leaf extracts on the storage quality of fresh Valencia oranges

“…Similar to weight loss and visual quality, the results of the current research showed that the HWD and C. creticus leaf extract treatments are effective in preventing pathogenic decay. The efficacy of HWD was well known, which was reported by several studies (Yun et al, 2013;Opio et al, 2017;Atrash et al, 2018;Kahramanoğlu et al, 2020a;. However, current results are novel for the C. creticus leaf extract.…”

“…The higher efficacy of C. creticus leaf extract and HWD can be explained by their efficacy in reducing RR due to the modulation of gas exchange (Kator et al, 2018;Kahramanoğlu et al, 2019). The efficacy of HWD for reducing RR and weight loss of fruits is a well-known phenomenon, which was suggested by several studies (Yun et al, 2013;Opio et al, 2017;Atrash et al, 2018;Kahramanoğlu et al, 2020a;. In a different study, Wei et al (2018) noted that the efficacy of heat treatment for preserving the storability of strawberry fruits can be increased with the combination of heat treatment with tea tree oil.…”

“…Moreover, postharvest pre-conditioning of fruits with hot water dipping (HWD) or any other means of heat treatment has been reported to activate/deactivate PPO (polyphenoloxidase), POD (peroxidise) and/or SOD (superoxide dismutase) enzymes and positively affects the storability of fruits (Yun et al, 2013;Opio et al, 2017;Atrash et al, 2018;Kahramanoğlu et al, 2020a;. In recent research, Wei et al (2018) reported that the efficacy of heat treatment on the postharvest characteristics and storability of strawberry fruits could be increased with its combination of tea tree oil.…”

Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

“…Surface sanitation is the main strategy implemented to control microbial contamination of fruits and it can be achieved by using different methods. Among these, dipping in hot water (about 50 °C) is an interesting option to prolong the shelf-life of fruits and vegetables [ 33 , 34 ]. Treatments at 50 °C for 10 min, or at 55 °C for 5 min, are sufficient to reduce the fungal growth, maintaining product quality because it does not alter the grape’s organoleptic profile [ 21 , 22 ].…”

Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables

“…At this point, development of alternative human/ecofriendly measures to agrochemicals has been an important subject for the scientific world [13]. In this context, numerous studies have been conducted to develop human/ecofriendly alternatives and suggested many biomaterials or measures for the prevention of the postharvest losses: hot water dipping (HWD) [14], hot air treatment (HAT) [15], salts [16], light irradiation [17], modified atmosphere packaging (MAP) [18], edible coatings [19,20], plant extracts [21][22][23][24], essential oils [25,26], chitosan [27,28], and propolis [29,30]. Among these, propolis has an important role in prevention of food loss and waste, thus helping to ensure food safety and security.…”