Vitamin C variation in citrus in response to genotypes, storage temperatures, and storage times: A systematic review and meta-analysis

Budiarto, Rahmat; Mubarok, Syariful; Sholikin, Mohammad Miftakhus; Sari, Dwi Novanda; Khalisha, Ana; Sari, Stefina Liana; Rahmat, Bayu Pradana Nur; Ujilestari, Tri; Adli, Danung Nur

doi:10.1016/j.heliyon.2024.e29125

Heliyon

2024

DOI: 10.1016/j.heliyon.2024.e29125

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Vitamin C variation in citrus in response to genotypes, storage temperatures, and storage times: A systematic review and meta-analysis

Rahmat Budiarto,

Syariful Mubarok,

Mohammad Miftakhus Sholikin

et al.

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Cited by 3 publications

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Extending the Storability and Quality Conservation of Orange Fruits via Natural Coating of Aloe Vera and Yeast

Kasnazany

2024

Applied Fruit Science

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Budiarto,

Wathoni,

Mubarok

et al. 2024

Journal of Agriculture and Food Research

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Influence of different pre-cooling methods on the postharvest storage of ‘Kyoho’ grapes (Vitis labrusca × vinifera ‘Kyoho’)

Tao,

Wang,

Xie

2024

Food Quality and Safety

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Various pre-cooling methods for ‘Kyoho’ grapes were selected, such as forced-air pre-cooling (FAPC), vacuum pre-cooling (VPC), natural convection pre-cooling (NCPC), electrolyzed water pre-cooling (EWPC), cold water pre-cooling (CWPC), and fluid ice pre-cooling (FIPC). The aim is to determine the most suitable pre-cooling method for grapes. The storage temperature of grapes was (4±0.5) ℃, with a relative humidity of 85%, and physiological parameters were measured every 5 days. All precooling methods, except for NCPC, were able to complete the precooling process within 20 minutes. Interestingly, water and ice cooling methods were not suitable for pre-cooling grapes, probably due to microbial growth and damage to cellular tissue. In contrast, three groups of air pre-cooling methods were more effective in preserving freshness, the best of which was FAPC. It was found that FAPC inhibited grape weight loss, moisture loss, respiration rate, total viable count (TVC), malondialdehyde (MDA), and relative electrolyte leakage (REL), while stimulating the activities of superoxide dismutase (SOD) and phenylalanine ammonia-lyase (PAL). It also suppressed the activity of polyphenol oxidase (PPO). Additionally, in the FAPC group, optimal hardness, titratable acidity (TA), and vitamin C (VC) content were observed. Among all the tested methods, FAPC demonstrated better efficacy in delaying the softening and senescence of 'Kyoho' grapes, thereby preserving the fruit's quality and nutritional content.

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Vitamin C variation in citrus in response to genotypes, storage temperatures, and storage times: A systematic review and meta-analysis

Cited by 3 publications

References 119 publications

Extending the Storability and Quality Conservation of Orange Fruits via Natural Coating of Aloe Vera and Yeast

Extending the Storability and Quality Conservation of Orange Fruits via Natural Coating of Aloe Vera and Yeast

Recent overview of kaffir lime (Citrus hystrix DC) dual functionality in food and nutraceuticals

Influence of different pre-cooling methods on the postharvest storage of ‘Kyoho’ grapes (Vitis labrusca × vinifera ‘Kyoho’)

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