Articles
Role of production site and postharvest treatments on rind biochemical concentrations associated with Benny Valencia rind pitting
Article number
1336_15
Pages
107 – 116
Language
English
Abstract
This study aimed to investigate the role of production site and postharvest treatments on rind biochemical concentrations in relation to rind pitting of Benny Valencia citrus fruit. Benny Valencia citrus fruit were harvested from Tzaneen, Groblersdal and Musina in South Africa.
After sorting and grading fruit were subjected to the following treatments: T1 = no wax plus dehydration, T2 = wax plus dehydration and T3 = wax plus no dehydration.
Dehydrated treatments were applied for 3 days at relative humidity of ±45%, thereafter, fruit were stored at -0.6 and 4.5°C for 28 days plus 7 days shelf-life.
After withdrawal from cold storage plus 7 days shelf-life, fruit were analysed for rind pitting incidence (RPI). After RPI analysis, the flavedo was removed, freeze-dried, thereafter analysed spectrophotometrically for total phenolic concentrations (TPC), total flavonoid concentrations (TFC), ascorbic acid (AA) and radical scavenging activity (RSA). The results showed that rind pitting incidence was high on fruit subjected to wax plus no dehydration across all storage temperatures and production sites.
Furthermore, fruit sourced from Tzaneen had significantly (p<0.001) high TPC and TFC irrespective of postharvest treatments therefore, low rind pitting incidence.
While rind ascorbic acid was higher in fruit from Groblersdal when compared with Tzaneen and Musina, however, low RPI was also observed in fruit sourced from Groblersdal.
Moreover, fruit from Musina subjected to wax plus dehydration had higher RSA and low RPI at both temperatures when compared with fruit sourced from Groblersdal and Tzaneen.
Therefore, wax plus dehydration resulted in low rind pitting with an increased accumulation of rind biochemical concentrations, irrespective of cold storage temperature.
These results suggested that there is a link between rind pitting and rind biochemical concentrations in Benny Valencia citrus fruit.
After sorting and grading fruit were subjected to the following treatments: T1 = no wax plus dehydration, T2 = wax plus dehydration and T3 = wax plus no dehydration.
Dehydrated treatments were applied for 3 days at relative humidity of ±45%, thereafter, fruit were stored at -0.6 and 4.5°C for 28 days plus 7 days shelf-life.
After withdrawal from cold storage plus 7 days shelf-life, fruit were analysed for rind pitting incidence (RPI). After RPI analysis, the flavedo was removed, freeze-dried, thereafter analysed spectrophotometrically for total phenolic concentrations (TPC), total flavonoid concentrations (TFC), ascorbic acid (AA) and radical scavenging activity (RSA). The results showed that rind pitting incidence was high on fruit subjected to wax plus no dehydration across all storage temperatures and production sites.
Furthermore, fruit sourced from Tzaneen had significantly (p<0.001) high TPC and TFC irrespective of postharvest treatments therefore, low rind pitting incidence.
While rind ascorbic acid was higher in fruit from Groblersdal when compared with Tzaneen and Musina, however, low RPI was also observed in fruit sourced from Groblersdal.
Moreover, fruit from Musina subjected to wax plus dehydration had higher RSA and low RPI at both temperatures when compared with fruit sourced from Groblersdal and Tzaneen.
Therefore, wax plus dehydration resulted in low rind pitting with an increased accumulation of rind biochemical concentrations, irrespective of cold storage temperature.
These results suggested that there is a link between rind pitting and rind biochemical concentrations in Benny Valencia citrus fruit.
Authors
M.J. Mothapo, T.P. Mafeo, N. Mathaba
Keywords
antioxidants, citrus fruit, flavonoids, phenolics, rind pitting, vitamin C
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