Articles
Effects of storage period and temperature on the quality of the new citrus cultivar ‘Sagakashi No. 35’ (‘Nijumaru’) released from Saga Prefecture, Japan
Article number
1448_84
Pages
675 – 684
Language
English
Abstract
Citrus is highly produced in Japan.
After being harvested, some fruits are stored for months before being sold, but during this time, various changes will occur in the fruit.
Thus, proper temperature and humidity management are crucial for ideal storage. ‘Sagakashi No.35’ [‘Nishinokaori’ × ‘Ota’ ponkan (Citrus reticulata Blanco)], a late-maturing new citrus cultivar released from Saga Prefecture in 2017 (Okabe et al., 2020), was investigated in this study.
We evaluated changes in taste and quality of ‘Sagakashi No. 35’ during six months of storage at room temperature (RT, used as the control), 8 and 5°C. The storage humidity was set to 85% at 5 and 8°C during storage.
RT storage significantly increased weight loss (WL) and decay rate of fruit.
The storage at 5 and 8°C resulted in a loss of orange peel colour in the fruit.
Other main quality parameters were also affected.
Particularly, total soluble solids (TSS) reduced significantly at 5 and 8°C storage, but it increased at RT storage.
Titratable acidity (TA) reduced significantly at all storage temperatures.
Some chemical compounds were analysed by high-performance liquid chromatography (HPLC). Organic acids (OA) and sugars were reduced at all storage temperatures (except for the sugar content of fruit juice stored at RT). The amino acids (AA) contents were variable in response to the temperature.
Sensory evaluation was conducted by panelists.
Sweetness and off-flavor increased gradually; sourness, flavor, bitterness, umami, and total evaluation decreased gradually.
Some tastes of fruit juice were also analysed by the taste sensing system (TS-5000Z). Sourness, astringent-before taste, and bitterness-after taste decreased significantly; umami-after taste increased during the storage.
The study revealed that ‘Sagakashi No. 35’ could be preserved for prolonged periods and could maintain quality under optimal temperature conditions, with 5°C storage being superior to 8°C and RT without considering the cost of cold storage.
After being harvested, some fruits are stored for months before being sold, but during this time, various changes will occur in the fruit.
Thus, proper temperature and humidity management are crucial for ideal storage. ‘Sagakashi No.35’ [‘Nishinokaori’ × ‘Ota’ ponkan (Citrus reticulata Blanco)], a late-maturing new citrus cultivar released from Saga Prefecture in 2017 (Okabe et al., 2020), was investigated in this study.
We evaluated changes in taste and quality of ‘Sagakashi No. 35’ during six months of storage at room temperature (RT, used as the control), 8 and 5°C. The storage humidity was set to 85% at 5 and 8°C during storage.
RT storage significantly increased weight loss (WL) and decay rate of fruit.
The storage at 5 and 8°C resulted in a loss of orange peel colour in the fruit.
Other main quality parameters were also affected.
Particularly, total soluble solids (TSS) reduced significantly at 5 and 8°C storage, but it increased at RT storage.
Titratable acidity (TA) reduced significantly at all storage temperatures.
Some chemical compounds were analysed by high-performance liquid chromatography (HPLC). Organic acids (OA) and sugars were reduced at all storage temperatures (except for the sugar content of fruit juice stored at RT). The amino acids (AA) contents were variable in response to the temperature.
Sensory evaluation was conducted by panelists.
Sweetness and off-flavor increased gradually; sourness, flavor, bitterness, umami, and total evaluation decreased gradually.
Some tastes of fruit juice were also analysed by the taste sensing system (TS-5000Z). Sourness, astringent-before taste, and bitterness-after taste decreased significantly; umami-after taste increased during the storage.
The study revealed that ‘Sagakashi No. 35’ could be preserved for prolonged periods and could maintain quality under optimal temperature conditions, with 5°C storage being superior to 8°C and RT without considering the cost of cold storage.
Publication
Authors
T.Y.L. Vo, S. Matsumura, H. Marugami, A. Matsumoto, Y. Tanaka, S. Ikeda, N. Kotoda
Keywords
chemical compounds, citrus, HPLC, ‘Sagakashi No. 35’, sensory evaluation, storage
Groups involved
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