Effects of Combined Heat and Preservative Treatment on Storability of Ponkan Fruit (Citrus reticulata Blanco cv. Ponkan) during Postharvest Storage

文献类型： 外文期刊

第一作者： Tang, Dandan

作者： Tang, Dandan;Lin, Qiong;Lin, Juanying;Sun, Chongde;Chen, Kunsong;Lin, Qiong;Wang, Dengliang;Liu, Chunrong;Wu, Wenming

作者机构：

期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）

ISSN： 0146-9428

年卷期： 2017 年

页码：

收录情况： SCI

摘要： Heat treatment and preservative application have been widely used during postharvest storage of many fresh products, but the effect of their combination on citrus storage has rarely been investigated. In this study, the optimal heat treatment (HT) conditions and HT combined with preservative treatment were investigated for Ponkan fruit (Citrus reticulata Blanco cv. Ponkan) storage. Results indicated that HT at 55 degrees C for 20 s can significantly reduce the decay rate of Ponkan fruit, and a combination of HT and 25% of the preservative dosage used in production of iminoctadine tris (albesilate), 2,4-dichlorophenoxyacetic acid, and imazalil significantly reduced the decay rate without affecting fruit quality. In addition, the increased fiber contents in fruit receiving the HT combined with preservative treatments may be a response preventing fungus infection and enhancing fruit storability and resistance. The above results suggested that the combination of HT and 25% of the preservative production dosage was optimal for controlling Ponkan fruit decay during storage.

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