Physicochemical Responses of ‘Kinnow’ Mandarins to Wax and Polyethylene Covering During Cold Storage

Abstract

This study aimed to evaluate the influence of wax, polyethylene film (19 μm thickness) and storage time on the quantitative and qualitative characteristics and shelf life of ‘Kinnow’ mandarin fruit (Citrus reticulata Blanco cv. ‘Kinnow’) stored at 5°C for 90 days. The mandarins were analyzed for physicochemical characters such as weight loss, weight of fruit, flesh, pulp, juice and peel, as well as total soluble solids (TSS) content, titratable acidity (TA), and pH. Polyethylene film wrapping reduced fresh weight loss and resulted in the highest fruit weight at the end of the 90-day cold storage period. No significant differences were found among coating treatments in pH, TSS, TA content and TSS/TA. The results revealed an increasing trend in TSS and TSS/TA during storage. It is recommended to use polyethylene coating on ‘Kinnow’ mandarins to prevent weight loss and preserve quality during storage at low temperature (5°C) up to 90 days.

Development and Evaluation of Chitosan-Based Food Coatings for Exotic Fruit Preservation

“…These values were higher than those acquired for chitosan samples 2 and 3 (1.37 × 10 −9 g/(m s Pa) and 1.53 × 10 −9 g/(m s Pa), respectively). Still, permeability values for extracted chitosan samples were highly comparative to those reported for polymers used in food coating, e.g., (wheat) gluten (1.4–4.6 × 10 −9 m.s.Pa) [ 30 ] and isolated soy protein (1.6–4.4 × 10 −9 g/m.s.Pa) [ 31 , 32 ], and were higher than those informed for polyethylene (2.4 × 10 −13 g/m.s.Pa) [ 33 ]. Hence, the obtained biofilms showed increased permeability, a property quite useful for respiration and oxygenation of coated fruits.…”

Comparative Nutritional and Storage Study of two Mandarin Varieties by Application of Various Salts Incorporated in Wax

“…TSS and acidity was estimated as mentioned below (in fresh fruit analysis section) while juice and weight loss was calculated in percentage at given intervals on the basis of initial weight of juice and fresh fruit weight recorded at the time of storage. Fruit decay percentage was determined and calculated on the basis of percentage of decayed fruits on the given intervals as described by Rokaya et al, 2016 andMiri et al, 2018. Different salts like sodium bicarbonate and potassium sorbate were incorporated in wax at 6% (w/v) concentration to compare with commercially used fungicide Thiabendazole (0.2%) in wax along with a control treatment having only (Fomesa-shellac based) wax.…”

“…Titratable acid (TA) percentage (citric acid g per 100 ml) was measured by titrating 10 ml of juice against 0.1 N NaOH solutions to the persistent pink color end point achieved at pH 8.1. All measurements were made in triplicate to record the averages as previously adopted by various researchers like Nawaz et al, 2019 andMiri et al, 2018. Ascorbic acid (Vitamin C mg/100 ml) was determined by diluting one ml of juice in oxalic acid solution (0.4%), then volume was made to 10 ml by distilled water and titrated against standard dye solution to persistent pink color end point.…”