Postharvest Hot Air Treatment to Maintain Fruit Quality of Nanfeng Mandarins During Storage

Yıl 2021, Cilt: 5 Sayı: 1, 122 - 128, 30.06.2021

Qiang Huang Ruopeng Yang Chuying Chen Chunpeng Wan İbrahim Kahramanoglu

Öz

Nanfeng mandarins are very sensitive to postharvest storage mainly because of fungal attracts. One of the most effective non-chemical handling practices for maintaining storage quality is the heat treatment. In general, heat treatment i) improves products resistance by activating some enzymes and/or ii) produces reactive oxygen species (ROS) in fungus cells and damage them. However, the heat temperature and duration are highly variable among the species and cultivars; and according to authors knowledge, there is not any information about heat treatment on Nanfeng mandarins. In this case, present study aimed to test the effects of different hot air flow (HAF at 37 °C) durations on the postharvest quality of Nanfeng mandarins. Studies were conducted in two consecutive phases. In the first phase, three different HAF durations (24 h, 36 h and 48 h) were tested together with un-treated control fruits for 100 days of storage. Results of first phase studies suggested that the 36 h of HAF provides best efficacy for controlling fruit decay and reducing weight loss. Then, this treatment was tested again together with control treatment and quality measurements were done regularly (10, 20, 30, 40, 60, 80 and 100 days) for analysing some quality characteristics and enzymatic activities. According to the results obtained, the HAF treatment was comparatively effective in keeping soluble contents, sugar, vitamin C and acidity. The main mechanisms behind this success were found to be the reduced respiration rate and increased polyphenol oxidase (PPO) enzyme activity. Shortly, results suggested that the HAF for 36 h is effective in keeping the storage quality of Nanfeng mandarins.

Anahtar Kelimeler

Hot air flowing, weight loss, fruit decay, biochemical changes, enzymatic activities

Destekleyen Kurum

Natural Science Foundation in Jiangxi Province

Proje Numarası

20171BAB214031

Kaynakça

• Alvindia, D. G., & Acda, M. A. (2015). Revisiting the efficacy of hot water treatment in managing anthracnose and stem-end rot diseases of mango cv.‘Carabao’. Crop Protection, 67, 96-101.
• Atrash, S., Ramezanian, A., Rahemi, M., Ghalamfarsa, R. M., & Yahia, E. (2018). Antifungal effects of savory essential oil, gum arabic, and hot water in Mexican lime fruits. HortScience, 53(4), 524-530.
• Ballester, A. R., Lafuente, M. T., & González-Candelas, L. (2006). Spatial study of antioxidant enzymes, peroxidase and phenylalanine ammonia-lyase in the citrus fruit–Penicillium digitatum interaction. Postharvest Biology and Technology, 39(2), 115-124.
• Belović, M., Kevrešan, Ž., Pestorić, M., & Mastilović, J. (2015). The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage. Food Packaging and Shelf Life, 5, 63-67.
• Chen, J., Shen, Y., Chen, C., & Wan, C. (2019). Inhibition of key citrus postharvest fungal strains by plant extracts in vitro and in vivo: a review. Plants, 8(2), 26. Connor, A. M., Luby, J. J., Hancock, J. F., Berkheimer, S., & Hanson, E. J. (2002). Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage. Journal of agricultural and food chemistry, 50(4), 893-898.
• Erkan, M., Pekmezci, M., Karasahin, I., & Uslu, H. (2005). Reducing Chilling Injury and Decay in StoredClementine'Mandarins with Hot Water and Curing Treatments. European Journal of Horticultural Science, 70(4), 183.
• Feliziani, E., & Romanazzi, G. (2013). Preharvest application of synthetic fungicides and alternative treatments to control postharvest decay of fruit. Stewart Postharvest Review, 9(3), 1-6.
• Gao, Y., Kan, C., Wan, C., Chen, C., Chen, M., & Chen, J. (2018). Quality and biochemical changes of navel orange fruits during storage as affected by cinnamaldehyde-chitosan coating. Scientia Horticulturae, 239, 80-86.
• Gao, Y., Kan, C., Wan, C., Chen, C., Chen, M., & Chen, J. (2018a). Effects of hot air treatment and chitosan coating on citric acid metabolism in ponkan fruit during cold storage. PloS one, 13(11), e0206585.
• Henriod, R. E. (2006). Postharvest characteristics of navel oranges following high humidity and low temperature storage and transport. Postharvest biology and technology, 42(1), 57-64.
• Hodges, D. M., DeLong, J. M., Forney, C. F., & Prange, R. K. (1999). Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds. Planta, 207(4), 604-611.
• Huan, C., Han, S., Jiang, L., An, X., Yu, M., Xu, Y., ... & Yu, Z. (2017). Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage. Postharvest Biology and Technology, 126, 1-14.
• Kader, A. A., & Arpaia, M. L. (1992). Postharvest handling systems: subtropical fruits. In: Kader, A.A. (Ed.), Postharvest Technology of Horticultural Crops; Third edition, publication number 3311. Regents of the University of California, Division of Agricultural and Natural Resources, Oakland, 375-384.
• Kahramanoğlu, İ., & Usanmaz, S. (2019). Improving postharvest storage quality of cucumber fruit by modified atmosphere packaging and biomaterials. HortScience, 54(11), 2005-2014.
• Kahramanoğlu, İ., Chen, C., Chen, Y., Chen, J., Gan, Z., & Wan, C. (2020). Improving storability of “nanfeng” mandarins by treating with postharvest hot water dipping. Journal of Food Quality, 2020.
• Kinay, P., Mansour, M. F., Gabler, F. M., Margosan, D. A., & Smilanick, J. L. (2007). Characterization of fungicide-resistant isolates of Penicillium digitatum collected in California. Crop Protection, 26(4), 647-656.
• Opio, P., Jitareerat, P., Pongprasert, N., Wongs-Aree, C., Suzuki, Y., & Srilaong, V. (2017). Efficacy of hot water immersion on lime (Citrus auranifolia, Swingle cv. Paan) fruit packed with ethanol vapor in delaying chlorophyll catabolism. Scientia Horticulturae, 224, 258-264.
• Sdiri, S., Salvador, A., Farhat, I., Navarro, P., & Besada, C. (2014). Influence of postharvest handling on antioxidant compounds of Citrus fruits. Citrus: molecular phylogeny, antioxidant properties and medicinal uses, 73-94.
• Sels, J., Mathys, J., De Coninck, B. M., Cammue, B. P., & De Bolle, M. F. (2008). Plant pathogenesis-related (PR) proteins: a focus on PR peptides. Plant Physiology and Biochemistry, 46(11), 941-950.
• Shen, Y., Zhong, L., Sun, Y., Chen, J., Liu, D., & Ye, X. (2013). Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storage. Food science and technology international, 19(6), 511-521.
• Suleria, H. A. R., Butt, M. S., Anjum, F. M., Saeed, F., & Khalid, N. (2015). Onion: Nature protection against physiological threats. Critical reviews in food science and nutrition, 55(1), 50-66.
• Wan, C., Kahramanoğlu, İ., Chen, J., Gan, Z., & Chen, C. (2020). Effects of hot air treatments on postharvest storage of Newhall navel orange. Plants, 9(2), 170.
• Wang, C. Y. (2004, September). Alleviation of chilling injury in tropical and subtropical fruits. In III International Symposium on Tropical and Subtropical Fruits 864 (pp. 267-273).
• Wang, L., Jin, P., Wang, J., Gong, H., Zhang, S., & Zheng, Y. (2015). Hot air treatment induces resistance against blue mold decay caused by Penicillium expansum in sweet cherry (Prunus cerasus L.) fruit. Scientia Horticulturae, 189, 74-80.
• Wei, Y., Wei, Y., Xu, F., & Shao, X. (2018). The combined effects of tea tree oil and hot air treatment on the quality and sensory characteristics and decay of strawberry. Postharvest Biology and Technology, 136, 139-144.
• Yun, Z., Gao, H., Liu, P., Liu, S., Luo, T., Jin, S., ... & Deng, X. (2013). Comparative proteomic and metabolomic profiling of citrus fruit with enhancement of disease resistance by postharvest heat treatment. BMC Plant Biology, 13(1), 1-16.
• Zhang, M., Liu, W., Li, C., Shao, T., Jiang, X., Zhao, H., & Ai, W. (2019). Postharvest hot water dipping and hot water forced convection treatments alleviate chilling injury for zucchini fruit during cold storage. Scientia Horticulturae, 249, 219-227.