Postharvest dipping with 3,5,6-trichloro-2-pyridiloxyacetic acid solutions delays calyx senescence and loss of other postharvest quality factors of ‘Afourer’ mandarins, Navel and Valencia oranges

Alhassan, Nasiru; Bowyer, Michael C.; Wills, R. B. H.; Golding, Jonathan M.; Pristijono, Penta

doi:10.1016/j.scienta.2020.109572

Cited by 9 publications

(4 citation statements)

References 12 publications

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“…It is also well known that the pomological and biochemical characteristics of fruit crops significantly change among genotypes, growing conditions and cultural practices (Okatan et al, 2018;Çolak and Özoğul, 2020). However, the postharvest storability of Valencia oranges is limited to about 3 months and was noted to highly influence by pathogenic decay and weight loss (Alhassan et al, 2020). Most important pathogens causing postharvest decay are Penicillium digitatum and Penicillium italicum and storing the oranges at low temperatures is among the effective ways for controlling those pathogens.…”

Section: Introductionmentioning

confidence: 99%

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

Kahramanoğlu

Usanmaz

Alas

et al. 2020

Folia Horticulturae

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This research was designed to test the combined efficacy of hot water dipping (HWD) and leaf extracts of Cistus creticus L. subsp. creticus on the storage quality of fresh Valencia oranges. Experiments were laid down according to a completely randomised design with 10 different treatments. Five replications, with five fruits in each replication, were used in the current study, and research was designed to continue for 150 days. Quality characteristics were observed with 30-days interval. The applications of this study were (1) Control [dipping in water at 25°C for 5 min]; (2) HWD at 50°C for 5 min; (3) HWD + Additives (A) [Arabic gum (0.2%), potassium sorbate (0.05%), citric acid (0.05%) and vitamin C (0.05%)] at 50°C for 5 min; (4) Additives alone at 25°C for 5 min; (5) 1.0% C. creticus leaf + HWD + A; (6) 1.0% C. creticus leaf + A; (7) 0.5% C. creticus leaf + HWD + A; (8) 0.5% C. creticus leaf + A; (9) 0.5% C. creticus leaf + HWD and (10) 0.5% C. creticus leaf. According to the results obtained, both the HWD and C. creticus, alone or in combination, were effective in preserving orange weight during storage, preventing pathogenic decay, maintaining visual quality and fruit firmness, delaying the reduction in titratable acidity, increasing ascorbic acid content and reducing respiration rate of the orange fruits. Results also suggested that the combined effect of HWD with C. creticus leaf extracts provided the highest efficacy.

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Section: Introductionmentioning

confidence: 99%

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

Kahramanoğlu

Usanmaz

Alas

et al. 2020

Folia Horticulturae

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“…In this study, 300 mg L −1 natamycin treatment exhibited an obvious difference in maintaining the freshness of fruit pedicel and reducing rates of decay of green mould and sour rot disease compared to water control. We speculated that natamycin could affect ethylene production similar to 3,5,6‐trichloro‐2‐pyridiloxyacetic acid and S‐ethyl‐4‐chloro‐O‐tolilooxytioacetate (HF‐Calibra®) (Alhassan et al, 2020; Sdiri et al, 2013). In addition, natamycin also increased the ratio of TSS to TA on citrus fruit during the storage period.…”

Section: Discussionmentioning

confidence: 99%

Natamycin as a safe food additive to control postharvest green mould and sour rot in citrus

Tian

et al. 2022

Journal of Applied Microbiology

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Aims:The purpose of this study was to explore the potential inhibitory mechanism and assess the feasibility of natamycin as an antifungal agent in the utilization of citrus storage. Methods and Results:In this study, the mycelial growth, spore germination as well as germ tube elongations of Geotrichum citri-aurantii and Penicillium digitatum were significantly inhibited by natamycin treatment. The relative conductivities of G. citriaurantii and P. digitatum mycelia were increased as time went by and the damages of plasma membranes were up to 17.43% and 28.61%. The mitochondria abnormalities and vacuolation were also observed in the TEM. Moreover, the sour rot and green mould decay incidences were reduced to 18.33% and 10% post incubation with G. citri-aurantii and P. digitatum under 300 mg L −1 natamycin application, respectively.For the citrus storage experiment, there was no significant difference in edible rate, juice yield, total soluble solid (TSS) content, titratable acid (TA) and decay incidences of the 'Newhall' navel orange fruit treated with 300 mg L −1 natamycin stored for 90 d. Conclusions:Natamycin could decrease the expansions of green mould and sour rot and maintain quality and improve storability on citrus fruit.Significance and Impact of the study: This work explores the potential inhibition mechanism of natamycin G. citri-aurantii and P. digitatum and assesses the feasibility of natamycin as an antifungal agent in the utilization of citrus storage.

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“…Ethylene concentration was measured by withdrawing a 1 mL sample from the headspace from a 1500 mL septum-containing respiration glass jar housing the fruit for 4 h and then injecting into a flame ionisation gas chromatograph (Gow-Mac 580, Bethlehem, PA, USA) fitted with a (6 × 1/8") activated alumina stainless steel carbowax silico steel 80/100 column. The operating temperature for the detector was 105 • C; for the column, the operating temperature was 85 • C and the operating temperature for the injectors was 65 • C. Nitrogen was used as the carrier gas at a flow rate of 60 mL/min [23,24].…”

Section: Fruit Qualitymentioning

confidence: 99%

“…The detector operating temperature was 190 • C, the column was 68 • C and the injector was 190 • C. The gas flow rates were 300 mL/min for air, 30 mL/min for hydrogen and 30 mL/min for nitrogen, respectively. The concentration of ethanol was expressed as µL/L [23].…”

Section: Fruit Qualitymentioning

confidence: 99%

Effect of Low Pressure and Low Oxygen Treatments on Fruit Quality and the In Vivo Growth of Penicillium digitatum and Penicillium italicum in Oranges

et al. 2021

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Penicillium digitatum and P. italicum are the major postharvest pathogens in citrus. To reduce postharvest decay, the use of low-oxygen (0.9 kPa O2) (LO) or low-pressure (6.6 kPa) (LP) treatments were evaluated during the storage of navel oranges for four or eight days. The results showed that exposure to both LO and LP treatments reduced in vivo pathogen growth compared to the untreated (UTC) oranges, with LO being the most effective. The effects of LO and LP on fruit metabolism and quality were further assessed, and it was found that there was no effect on fruit ethylene production, respiration rate, TSS (total soluble solids), TA (titratable acidity) or fruit firmness. However, both LO and LP treatments did have an effect on juice ethanol concentration and fruit weight-loss. The effect of adding exogenous ethylene at either LP (1 µL/L) or atmospheric pressure (AP) (at either 0.1, 1 µL/L) was also evaluated, and results showed that the addition of ethylene at these concentrations had no effect on mould diameter at LP or AP. Therefore, both LO of 0.9 kPa O2 and LP of 6.6 kPa at 20 °C are potential non-chemical postharvest treatments to reduce mould development during storage with minimal effects on fruit quality.

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Postharvest dipping with 3,5,6-trichloro-2-pyridiloxyacetic acid solutions delays calyx senescence and loss of other postharvest quality factors of ‘Afourer’ mandarins, Navel and Valencia oranges

Cited by 9 publications

References 12 publications

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

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

Natamycin as a safe food additive to control postharvest green mould and sour rot in citrus

Effect of Low Pressure and Low Oxygen Treatments on Fruit Quality and the In Vivo Growth of Penicillium digitatum and Penicillium italicum in Oranges

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