Application of carnauba-based wax maintains postharvest quality of 'Ortanique' tangor

Food Science and Technology (Campinas)

Francisca Ligia De Castro Machado²  José Maria Correia Costa¹  Emanuele Nogueira Batista¹ 

[1] ,Universidade Federal do Ceará Food Science and Technology Department Fortaleza CE ,Brazil

关键词: Citrus sinensis (L.) Osbeck x Citrus reticulata Blanco;    moisture loss;    visual quality;    internal quality;    Citrus sinensis (L.) Osbeck x Citrus reticulata Blanco;    perda de umidade;    qualidade visual;    qualidade interna;   

DOI  :  10.1590/S0101-20612012005000048

来源: SciELO

【 摘 要 】

This study aimed at evaluating compositional changes in the quality of 'Ortanique' tangor after coating with the carnauba-based waxes Aruá Tropical® or Star Light®. The storage conditions studied simulated those of local marketing (22 ± 2 °C, 60 ± 5% RH). Non-destructive analysis, mass loss, peel color, and sensory evaluation, were performed upon coating and every three days up to the fifteenth day of storage. Destructive analysis, peel moisture content, chlorophyll of the peel, pulp color, juice content, soluble solids (SS), titratable acidity (TA), pH, and soluble solids to titratable acidity ratio, were performed upon coating and every four days up to the sixteenth day of storage. The assay was conducted using an entirely randomized design, with three replications (destructive analyses) or ten replications (non-destructive analyses), in a split plot scheme. Wax-coating, especially Aruá Tropical®, maintained fruit freshness by reducing mass loss and peel dehydration and retaining green color. Peel moisture content, chlorophyll content, and juice content had lower rates in the wax coated fruits. Puncture force, soluble solids, titratable acidity, pH, and soluble solids to titratable acidity ratio varied vary little over the course of storage. Sensory evaluation showed that the application of Aruá Tropical keeps 'Ortanique' tangor fresher for 6 days longer for commercialization.

【 授权许可】

CC BY   
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