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The Effect of Heat Treatment and UV-C Radiation on Biochemical Compounds, Enzymatic Activity and Decay Rate of Thomson Novell orange fruit

Shohreh Zivdar; Naser Alemzadeh Ansari; Hossein Fereydoni; Hojjatollah Rabbani Nasab; Mohammad Hossein Razzaghi

Articles in Press, Accepted Manuscript, Available Online from 11 September 2022

https://doi.org/10.22055/ppd.2022.39210.2002

Abstract

IntroductionCitrus is one of the most important horticultural products that is mainly produced in the subtropical regions of the world. Citrus fruits are susceptible to a number of ... Read More IntroductionCitrus is one of the most important horticultural products that is mainly produced in the subtropical regions of the world. Citrus fruits are susceptible to a number of fungal diseases that cause significant losses in the citrus industry in the post harvest stage. Worldwide, diseases have been primarily controlled for many years by the application of conventional fungicides. However, human health risks and environmental contamination associated with chemical residues and the proliferation of resistant strains of the pathogens are major problems associated with the continuous and widespread use of conventional post harvest fungicides. Heat and UV radiation treatments are the most common physical means used to control post harvest diseases of fresh fruits. The aim of this study was to investigate the effects of UV-C radiation and Hot Air Flow (HAF) treatment on decay control and some biochemical properties in Thomson navel oranges at cold storage. Materials and MethodsIn this experiment, the effects of heat treatments (37 °C for 24 hours), UV radiation (7.92 kJ / m2) and combination treatment (HAF*UV) on the storage life of Thomson oranges were investigated. The statistical model of factorial experiment was in the form of a completely randomized design in which two factors of storage time and treatments were considered. After treatment, the fruits were stored at 5 ° C for 90 days during the storage period, the percentage of decay, fruit weight loss, and some biochemical properties and enzymatic activity were investigated. Statistical analysis of data was performed using SAS software and the mean data were compared using Duncan's multiple range test at a five percent probability level using MSTATC software.Results and discussion:In this study, the effect of UV-C radiation and hot air flow on the rate of decay, weight loss, biochemical characteristics and activity of a number of enzymes involved in the oxidation of Thomson Novel orange fruit was investigated.Treatments included control (no application of any treatment) radiation (UV-C radiation with an intensity of 7. 98 KJ m2), hot air (hot air 37 °C for 24 hours) and combination (UV-C + hot air) which in The four storage times of zero, 30, 60 and 90 days were examined in factorial format based on a completely randomized design. The results showed that radiation and heat treatment effectively reduced fruit rot . the lowest and highest percentage of cumulative rot was observed in the combined treatment with an average of 3.8% and the control treatment with an average of 12.7%, respectively.The control treatment and the combined treatment with the average of 5.68 and 2.94, respectively, had the highest and lowest fruit weight loss. During fruit storage, TSS, TA, TSS/TA and pH increased and TA decreased The amount of ascorbic acid in fruits treated with hot air flow with an average of 35.54 mg per 100 g of fresh material was higher than the control treatment with an average of 30.67 mg per 100 g of fresh material. Antioxidant activity increased at the beginning of the period, however, the treatments did not have a significant effect on inhibiting DPPH radical activity in fruit flesh The amount of total phenol, peroxidase and polyphenol oxidase enzyme activity in fruit flesh under the influence of heat treatment, initially increased with the period, which the enzyme activity decreased with increasing storage time. According to the evaluated traits, heat and combination treatment succeeded in reducing the rate of rot and increasing the biochemical properties of the fruit during storage, so it can be considered as a suitable practical option.

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Effect of Rosemary and Artemisia Essential Oil on Decay Control and Quality Characters of Mango Fruit During Storage

A. Golestani; S. Rastegar Rastegar

Volume 40, Issue 2 , September 2017, , Pages 53-62

https://doi.org/10.22055/ppd.2017.13118

Abstract

Background and Objectives Postharvest diseases are one of the major causes of storage losses of mango. The incidence of postharvest diseases can affect the quality and limits the shelf ... Read More Background and Objectives Postharvest diseases are one of the major causes of storage losses of mango. The incidence of postharvest diseases can affect the quality and limits the shelf life of the horticultural fresh products. Generally, there is a great interest in using essential oils (EOs) as biological control to increasing shelf life of fruits. Mango is one of the most important tropical fruits. The aim of this study was to evaluate in vivo effectiveness of Artemisia persica and Rosmarinus officinalis essential oils against Aspergillus niger, which are one of the most important postharvest diseases of mango. Material and Methods Inoculation of artificial fungal was done at room temperature. One day after inoculation, fruits were treated with different concentrations of EOs. The fruits were placed into boxes and kept in 25°C for three weeks. Then decay, weight loss, firmness, ascorbic acid and values of surface color were determined during storage. Fruits surface color was measured using a chromameter (CR 400, Minolta) which provided (CIE L*, a*, and b*). Firmness values were measured by using a texture analyzer. Results Results showed that all treatments had significant effects in preventing fruits decay during storage. Rosemary essential oil at low concentration (500 μl/l) (13.3%) significantly reduced deterioration of mango fruits, followed by Artemisa persica (1000 μl/l) (12%). Quality of fruits was also affected by essential oil. Fruit treated by Rosmarinus officinalis showed the highest firmness (3.7 kg/cm2) rather than other treatments. Different treatments showed more firmness rather than control and different concentrations of treatment did not show any significant difference. Discussions Modifications induced by EOs might be due to theirs components interactions with cell wall synthesis, which affects fungal growth and morphology. Moreover, the presence of an aromatic nucleus and one hydroxyl group is important for their antimicrobial activity. Some reported that efficacy of plant EOs depends on their composition

Effects of Postharvest Chitosan Treatment on of Fungal Growth and Quality of Rishbaba Table Grape During Cold Storage (Vitis vinifera L. cv. Rishbaba)

R H; M.R A; R J; S H

Volume 35, Issue 3 , December 2012, , Pages 91-101

Abstract

A study was carried out to determine the effects at postharvest chitosan treatment on the pattern of quality changes in red Rishbaba table grape. The bunches were treated with chitosan ... Read More

Effect of UV-C Irradiation on Fruit Quality and Storage Life of Two Apple Cultivars

R J; L N; R H; A KH

Volume 35, Issue 2 , September 2012, , Pages 53-63

Abstract

Two apple cultivars (Golden Delicious and Red Delicious) were irradiated with UV-C (254nm) for 0, 20, 40 and 60 minutes to evaluate fruit quality and storage life. Evaluated characteristics ... Read More

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Keywords = Decay

The Effect of Heat Treatment and UV-C Radiation on Biochemical Compounds, Enzymatic Activity and Decay Rate of Thomson Novell orange fruit

Abstract

Effect of Rosemary and Artemisia Essential Oil on Decay Control and Quality Characters of Mango Fruit During Storage

Abstract

Effects of Postharvest Chitosan Treatment on of Fungal Growth and Quality of Rishbaba Table Grape During Cold Storage (Vitis vinifera L. cv. Rishbaba)

Abstract

Effect of UV-C Irradiation on Fruit Quality and Storage Life of Two Apple Cultivars

Abstract