We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
The Effects of Storage Temperature, Light Illumination, and Low-Temperature Plasma on Fruit Rot and Change in Quality of Postharvest Gannan Navel Oranges.
- Authors
Sun, Ying; Li, Yuanyuan; Xu, Yu; Sang, Yali; Mei, Siyi; Xu, Chaobin; Yu, Xingguo; Pan, Taoyu; Cheng, Chen; Zhang, Jun; Jiang, Yueming; Gao, Zhiqiang
- Abstract
Gannan navel orange (Citrus sinensis Osbeck cv. Newhall) is an economically important fruit, but postharvest loss occurs easily during storage. In this study, the effects of different temperatures, light illuminations, and low-temperature plasma treatments on the water loss and quality of the Gannan navel orange were investigated. The fruit began to rot after 90 d of storage at 5 °C and 20–45 d at 26 °C. Navel oranges stored at 26 °C had 7.2-fold and 3.1-fold higher rates of water loss at the early and late storage stages, respectively, as compared with those stored at 5 °C. Storage at 5 °C decreased the contents of total soluble solids at the early storage stage and the contents of titratable acids at the late storage stage, whereas storage at 26 °C decreased the contents of total soluble solids at the late storage stage and the contents of titratable acids at the early storage stage, respectively. Application of low-temperature plasma produced by air ionization for 6 min, or continuous blue or red light illumination significantly inhibited water loss within 7 and 21 d of storage at 22 °C, respectively, but exhibited no significant effect on fruit quality. Furthermore, the low-temperature plasma treatment protected against fruit rot. Thus, treatment with low-temperature plasma followed by storage at a low temperature under continuous red or blue light illumination was of potential value as a green technology for preserving Gannan navel orange during storage.
- Subjects
FRUIT rots; ORANGES; TEMPERATURE effect; BLUE light; FRUIT quality
- Publication
Foods, 2022, Vol 11, Issue 22, p3707
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods11223707