Peel permeance and storage changes in internal atmosphere composition of surface-coated mandarin.
Lawes, G. S.; Prasad, L.;
Acta Horticulturae Year: 1999 Issue: No. 485 Pages: 249-254 Ref: 12 ref.
1999
บทคัดย่อ
Within 48 h of harvest at Kerikeri and Gisborne (New Zealand) in 1995, mature Silverhill satsuma mandarins were dipped in undiluted Citrus Gleam (shellac-based coating), air-dried and stored at 6 plus or minus 1 deg C for 42 days. At the same time, a gas-sampling vial was fitted to other similar fruits which were dipped in Citrus Gleam, carnauba wax or a polyethylene coating. Gas samples were collected during storage at 6 or 20 deg C. Fruits dipped in Citrus Gleam or carnauba wax and stored at 6 deg C had reduced O2 and/or elevated CO2 in their internal atmospheres. O2 and CO2 levels changed little during 6 weeks in cold storage, but changed rapidly when transferred to ambient temperature. Citrus Gleam also increased the concentrations of ethanol and acetaldehyde in the headspace gas of juice extracted from fruits. Coating of fruits with Citrus Gleam reduced weight loss and permeability of the peel to water vapour, but only by a maximum of 30% in 3 weeks' cold storage. Commercial spray applicati
on of Citrus Gleam reduced the mean partial pressure of core O2 by 37-54% compared to uncoated fruits, and more than doubled the internal CO2 after 3 weeks' cold storage followed by 24 h at ambient temperature. The fruit responses to surface coatings varied according to the packinghouse from which they were obtained.