Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping
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 (...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8524952 |
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| author | İbrahim Kahramanoğlu Chuying Chen Yao Chen Jinyin Chen Zengyu Gan Chunpeng Wan |
| author_facet | İbrahim Kahramanoğlu Chuying Chen Yao Chen Jinyin Chen Zengyu Gan Chunpeng Wan |
| author_sort | İbrahim Kahramanoğlu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-7f4bd00e94c942dcb5db98ef52632f7c |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-7f4bd00e94c942dcb5db98ef52632f7c2025-02-03T01:32:23ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/85249528524952Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dippingİbrahim Kahramanoğlu0Chuying Chen1Yao Chen2Jinyin Chen3Zengyu Gan4Chunpeng Wan5European University of Lefke, Northern Cyprus, via Mersin 10, Gemikonagi, TurkeyJiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits & Vegetables in Jiangxi Province, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits & Vegetables in Jiangxi Province, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits & Vegetables in Jiangxi Province, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits & Vegetables in Jiangxi Province, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, ChinaJiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits & Vegetables in Jiangxi Province, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, ChinaThe 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.http://dx.doi.org/10.1155/2020/8524952 |
| spellingShingle | İbrahim Kahramanoğlu Chuying Chen Yao Chen Jinyin Chen Zengyu Gan Chunpeng Wan Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping Journal of Food Quality |
| title | Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping |
| title_full | Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping |
| title_fullStr | Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping |
| title_full_unstemmed | Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping |
| title_short | Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping |
| title_sort | improving storability of nanfeng mandarins by treating with postharvest hot water dipping |
| url | http://dx.doi.org/10.1155/2020/8524952 |
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