Postharvest Application of Hot Water, Fungicide and Waxing on the Shelf Life of Valencia and Local Oranges of Siavarz

Ansari, Naser Alemzadeh; Feridoon, Hossein

doi:10.3923/ajps.2007.314.319

Cited by 24 publications

(11 citation statements)

References 35 publications

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“…The ascorbic acid of control fruit was higher than all the VH treatments, but the difference in VHT durations was not significant. These results are in accordance with the observations of Ansari and Feridoon (2007). The relatively high ascorbic acid content in control fruits as compared to heat treated fruit indicate that ascorbic acid is susceptible to high temperature (Igwe, 2014) and heat treatments may have caused its degradation (Bello and Fowoyo, 2014) or conversion to another form (Igwe, 2014).…”

Section: Ascorbic Acidsupporting

confidence: 89%

“…Increasing the VHT to the 20 minutes resulted in lowest ascorbic acid (32.81mg/100g) having 4% decline as compared to VHT for 5 minutes (Table . 2). Ascorbic acid normally decreases with increase in storage duration (Ansari and Feridoon, 2007). The rapid decline in the ascorbic acid of the fruits under ambient storage conditions may be due to the higher rates of metabolic activities and role of ascorbic acid as a terminal oxidase in the electron transport systems (Thakur et al, 2002).…”

Section: Ascorbic Acidmentioning

confidence: 99%

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Effect of vapor heat treatment (VHT) durations on the quality of sweet orange during storage at room temperature

2015

Int. J. Biosci.

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The influence of Vapor Heat Treatment (VHT) on the quality of citrus fruit (sweet orange cv. Blood Red) was evaluated. Citrus fruit were treated with Vapor Heat for 0, 5, 10, 15 and 20 minutes and stored at room temperature (ambient conditions) for 75 days. The data on different quality attributes was recorded at 15 days interval. The means for storage duration revealed that the fruits stored for 75 days had the maximum weight loss (13.14%), cumulative disease incidence (37.47 %), TSS (17.53%) and TSS/Acid ratio (34.73) but minimum acidity (0.53%), reducing sugars (4.04), non-reducing sugars (5.88) and ascorbic acid 26.17 mg/100g. Vapor heat treatment (VHT) for 5 minutes decelerated the weight loss (6.01), decreased diseases incidence (6.44%), retained TSS (13.19%), acidity and TSS/Acid ratio (11.85), but increased the loss of ascorbic acid (33.48mg/100g). While increasing VHT duration to 15 and 20 minutes reversed the beneficial effects of vapor heat treatment by increasing weight loss to 8.02%, disease incidence (21.67%), TSS (14.95), TSS/Acid ratio (16.50) and ascorbic acid (32.81 mg/100g). It is concluded that the modest vapor heat treatment (5 and 10 minutes at 50°C) retarded the storage associated changes in sweet oranges but extended heat treatments (15 and 20 minutes), reversed the beneficial effects and enhanced the decline in physical and chemical quality attributes. Ascorbic acid, however, continued to decrease even with modest heat treatment.

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Section: Ascorbic Acidsupporting

confidence: 89%

Section: Ascorbic Acidmentioning

confidence: 99%

Effect of vapor heat treatment (VHT) durations on the quality of sweet orange during storage at room temperature

2015

Int. J. Biosci.

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“…For example, washing with detergents and brushes cleans the fruit, the application of fungicides prevents decay, and waxing provides a shiny and attractive appearance and reduces water loss and shrinkage (Berk, 2016). Fungicides such as imazalil are often applied in a hot solution (~53°C), which increases their efficacy and further increases the fruit's ability to tolerate low storage temperatures (Ansari & Feridoon, 2007).…”

mentioning

confidence: 99%

Effects of packinghouse operations on the flavor of ‘Orri’ mandarins

Otieno

Owoyemi

Goldenberg

et al. 2022

Food Science & Nutrition

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“…The decrease in titratable acidity with storage is due to the oxidation of organic acids and further utilization in the metabolic process in the fruits (Hafeez et al,2012). A gradual declining trend in titratable acidity content of fruit during storage for any treatment was observed by Ansari and Feridoon (2007) and Obenland et al (2008) in citrus. The decreased in titratable acidity of fruits during storage could be due to the consumption of organic acids in the respiration process as stated by Zokaei et al (2006) and Ishaq et al (2009).…”

Section: Discussionmentioning

confidence: 86%

Effect of fungicide and essential oils amended wax coating on quality and shelf life 77-90 of sweet orange (Citrus sinensis Osbeck)

Bhandari¹,

Bhandari²,

Dhital

2021

J. Hortic. Sci.

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Laboratory research was conducted to study the effect of wax amended coating on the shelf life of Citrus sinensis Osbeck during 2017-18 at Rampur, Chitwan. The experiment was conducted in single factor Completely Randomized Design (CRD) with nine treatments and four replications. The treatments consisted of carbendazim and three essential oils viz. lemongrass, mentha and eucalyptus oil at two different concentrations of 0.1% and 0.5%, all of them infused with 10% wax emulsion. The wax treatment devoid of fungicide and essential oils served as control. The application of essential oils with wax improved shelf life and enhanced juice retention, firmness, titratable acidity, vitamin C and disease reduction. But total soluble solid was found higher in fruits treated with wax emulsion only. The highest shelf life and disease control was obtained with wax with 0.5% carbendazim but waxing with 0.5% eucalyptus oil and 0.5% lemongrass oil can be better alternatives considering their superior performance in environmental aspects, consumer preferences and quality parameters like juice retention, firmness, titratable acidity and vitamin C.

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Postharvest Application of Hot Water, Fungicide and Waxing on the Shelf Life of Valencia and Local Oranges of Siavarz

Cited by 24 publications

References 35 publications

Effect of vapor heat treatment (VHT) durations on the quality of sweet orange during storage at room temperature

Effect of vapor heat treatment (VHT) durations on the quality of sweet orange during storage at room temperature

Effects of packinghouse operations on the flavor of ‘Orri’ mandarins

Effect of fungicide and essential oils amended wax coating on quality and shelf life 77-90 of sweet orange (Citrus sinensis Osbeck)

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