Effects of hot water dipping on postharvest storage quality of Xinyu tangerines during cold storage

  • CHEN Chuying ,
  • FU Yongqi ,
  • WAN Chunpeng ,
  • LIU Shanjun ,
  • CHEN Jinyin
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  • 1(Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China)
    2(Pingxiang University, Pingxiang 337055, China)

Online published: 2019-03-25

Abstract

In order to explore the effects of hot water on the storage quality of Xinyu tangerines by principle component analysis, Xinyu tangerines were treated with hot water dipping (HWD) for 3 min at 53 ℃ before storing them at (5±0.5) ℃ and at 80%-95% relative humidity for 120 days. The results showed that HWD treatment could reduce the incidence of postharvest deterioration, attenuated the degradation of total soluble solids (TSS), titratable acidity (TA), and vitamin C content, inhibited the respiration rate of the fruit and the accumulation of malondialdehyde (MDA). Also, activities of antioxidant enzymes, such as superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) were enhanced, which delayed fruit ripening. Principal component analysis revealed that the comprehensive quality of Xinyu tangerines exhibited a sharp decrease in the control group after 60 days of cold storage, while HWD treatment could prolong the shelf life for about 20 days. Therefore, HWD treatment can be an ideal method for extending the storage life and maintaining the postharvest quality of Xinyu tangerines.

Cite this article

CHEN Chuying , FU Yongqi , WAN Chunpeng , LIU Shanjun , CHEN Jinyin . Effects of hot water dipping on postharvest storage quality of Xinyu tangerines during cold storage[J]. Food and Fermentation Industries, 2019 , 45(5) : 140 -144 . DOI: 10.13995/j.cnki.11-1802/ts.017835

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