Effects of postharvest hot water treatment on the preservation of Yunnan citron

文献类型： 外文期刊

第一作者： Liu, Weijie

作者： Liu, Weijie;Duan, Minxian;Zhang, Birong;Shi, Wenbin;Yan, Suyun;Fu, Xiaomeng;Zhou, Xianyan;Miao, Jiaqi;Liu, Weijie;Chen, Shuying;Xu, Rangwei;Cheng, Yunjiang

作者机构：

关键词： Citron; Heat treatment; Physiology metabolism; Storage quality; Decay

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.2； 五年影响因子：4.6 ）

ISSN： 0304-4238

年卷期： 2025 年 342 卷

页码：

收录情况： SCI

摘要： This study examines the effectiveness of heat treatment for postharvest preservation of citron. Citron fruit were treated with hot water at 50 degrees C for 3 min, 55 degrees C for 1 min, and 60 degrees C for 20 s. Then, the color index, firmness, weight loss, decay, primary metabolites, secondary metabolites, and surface microorganisms were determined. Compared to the control, hot water treatments at 50 degrees C and 55 degrees C improved fruit color, brightness, and firmness, reduced water loss, and lowered decay rates. Among these, the 55 degrees C treatment was the most effective. 60 degrees C hot water treatment accelerated fruit reddening, reduced the fruit brightness and peel firmness, and increased fruit water loss rate. Moreover, 55 degrees C hot water treatment increased the contents of sugars, malic acid, L-proline and myo-inositol in fruit, significantly elevated the contents of most secondary metabolites such as hesperetin, nobiletin and phloretin compared with the control, and also significantly reduced microorganisms on fruit surface. The results indicated that soaking in hot water at 55 degrees C for 1 min is the optimum postharvest treatment for citron fruit, which can maintain good appearance and intrinsic quality, inhibit the growth of pathogenic bacteria, and reduce fruit decay, thereby achieving green preservation of citron fruit.

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