Effect of sucrose-based polymers on quality of Satsuma mandarin fruit (Citrus unshiu Marc. cv. Miyagawa Wase)

• Published in: International journal of food science & technology 2012-05, Vol.47 (5), p.997-1003
• Main Authors: Tao, Neng-Guo, Ao, Ting-Ting, Liu, Yue-Jin, Huang, Shi-Rong
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Catalase; Food industries; Fruit; Fruit and vegetable industries; Fruits; Fundamental and applied biological sciences. Psychology; Mandarins; Polyphenol oxidase; postharvest; Relative humidity; Satsuma mandarin; Satsumas; Tantalum; titratable acidity; Vitamin C
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2011.02933.x

Summary In this study, the effects of an edible coating (sucrose‐based polymers, SBP) on postharvest fruit quality of Satsuma mandarin (Citrus unshiu Marc. cv. Miyagawa Wase) were investigated. All the fruit except the control was sprayed with SBP solution at a concentration of 0.1%, 0.3%, 0.5% and 1.0% (v/v), respectively, and then stored at room temperature (25 °C, 85% relative humidity) for 25 days. Results showed that 0.1%, 0.3% and 0.5% SBP treatment could significantly increase the soluble solids concentrations (SSC), vitamin C (Vc), total sugars, total carotenoids, the ratio of SSC to titratable acidity (TA) (SSC/TA), catalase (CAT), peroxidase (POD) and superoxidase dismutase (SOD) activities, while the decay rate, TA and polyphenol oxidase (PPO) activity were greatly reduced. In contrast, 1.0% SBP treatment resulted in fruit browning, despite maintaining fruit quality. Our present study provided the theoretical data for the practical application of the SBP on the citrus fruit quality of during postharvest storage.