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

İbrahim Kahramanoğlu,Chunpeng Wan,Jinyin Chen,Zengyu Gan,Chuying Chen,Yao Chen

doi:10.1155/2020/8524952

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.

Highlights

Mandarin fruits are grouped into nonclimacteric fruits which do not ripen after harvest, but are responsive to the postharvest applied ethylene
Results of the present study suggested that all treatments were effective in prevention of the fruit decay and in protection of the fruit weight (Figure 1)
hot water dipping (HWD) at 50°C for 3 min was more effective than the others. e decay rate at the fruits treated with HWD at 50°C for 3 min was only 4.33% at the 90th day of storage, while it was counted as 26.67% at the control treatment. e efficacy of the treatments was found to be lower at higher temperatures

Summary

Introduction

Mandarin fruits are grouped into nonclimacteric fruits which do not ripen after harvest, but are responsive to the postharvest applied ethylene. Mandarins are rich in nutrients, antioxidants, vitamin C, and phenolic and other bioactive compounds and are traditionally and scientifically known to be very beneficial for human health [1]. Cultivation of this highly valuable crop was reported to originate from China and ancient Egypt and is suitable to be grown anywhere with Mediterranean climates [2]. VC content, antioxidants, soluble sugar, titratable acidity, and phenolic compounds are greatly affected by postharvest storage conditions [7].

Methods

Results

Discussion

Conclusion