Articles
Postharvest application of edible coating Citrashine® for maintaining quality of ‘Turkey’ orange fruit
Article number
1422_59
Pages
493 – 498
Language
English
Abstract
The use of edible coatings is gaining more interest as a postharvest treatment in the fruit industries due to its eco-friendliness and cost-effectiveness.
However, the efficacy may be affected by the dipping time.
Therefore, the present study investigated whether the efficacy of Citrashine® edible coating on postharvest quality of ‘Turkey’ orange fruit is influenced by dipping time.
Fruit were dipped in Citrashine® edible coating for 0, 0.5, 1.0, 1.5 or 2.0 min, thereafter stored at 4.5°C for 30 days plus 7-day shelf-life.
The results showed that control fruit lost significantly (p<0.001) higher moisture and firmness compared to fruit dipped in Citrashine® coating.
Dipping time had no effect on the mass loss and firmness.
Control fruit had significantly higher pH compared to coated fruit.
Fruit coated for 2.0 min had significantly higher pH compared to those coated for 0.5, 1.0 or 1.5 min.
The same trend was observed for total soluble solids (TSS). There was no significant difference (p>0.05) between control coated fruit on titratable acidity (TA). The study demonstrated that the efficacy of coating could be improved by dipping fruit for a longer time.
This information is important for Citrashine® coating protocol development in horticultural products.
However, the efficacy may be affected by the dipping time.
Therefore, the present study investigated whether the efficacy of Citrashine® edible coating on postharvest quality of ‘Turkey’ orange fruit is influenced by dipping time.
Fruit were dipped in Citrashine® edible coating for 0, 0.5, 1.0, 1.5 or 2.0 min, thereafter stored at 4.5°C for 30 days plus 7-day shelf-life.
The results showed that control fruit lost significantly (p<0.001) higher moisture and firmness compared to fruit dipped in Citrashine® coating.
Dipping time had no effect on the mass loss and firmness.
Control fruit had significantly higher pH compared to coated fruit.
Fruit coated for 2.0 min had significantly higher pH compared to those coated for 0.5, 1.0 or 1.5 min.
The same trend was observed for total soluble solids (TSS). There was no significant difference (p>0.05) between control coated fruit on titratable acidity (TA). The study demonstrated that the efficacy of coating could be improved by dipping fruit for a longer time.
This information is important for Citrashine® coating protocol development in horticultural products.
Publication
Authors
K.T.M. Madisha, M.J. Mothapo, T.K. Satekge
Keywords
citrus fruit, Citrus × sinensis, edible coating, dipping time, fruit sweetness
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