Evaluation of the effect of fruit coating on shelf life extension of lime (Citrus aurantifolia) under different storage condition

  • سال انتشار: 1401
  • محل انتشار: مجله باغبانی و تحقیقات پس از برداشت، دوره: 5، شماره: 19
  • کد COI اختصاصی: JR_JHPR-5-19_004
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 140
دانلود فایل این مقاله

نویسندگان

Rathnayake Mudiyanselage Wijewardane

National Institute of Postharvest Management, Jayanthi Mawaha, Anuradhapura, ۵۰۰۰۰, Sri Lanka

چکیده

Purpose: Lime fruit, a non-climacteric, seasonal crop, becomes unmarketable after ۱-۲ weeks from harvesting. Even though, lime is stored under low temperature conditions, the shelf life of which lasted about ۴-۶ weeks due to low rate of perishability. Research Method: The study was conducted to evaluate the effect of coating formulation under ambient (۳۰°C, ۶۵% RH), cold (۱۳±۲°C and ۸۵% RH), zero energy cooling chamber [ZECC], (۱۶-۱۸°C, ۶۵% RH). Thephysiochemical attributes were evaluated in triplicate and data were analyzed using ANOVA and a probability value of p< ۰.۰۵ was adopted. Finding: The storage life of citrus fruits was extended up to ۱۵, ۳۰, and ۴۰ days under ambient, ZECC, and cold storage respectively by protecting physicochemical attributes such as low weight loss, TSS, titratable acidity, pH, juice yield, chlorophyll (a, b and total chlorophyll content) and surface colour with respect to L*, a* and b* values. The overall performance of different treatments demonstrated that the wax coating treatment for lime fruits under low temperature storage proved better performance compared with all other treatments. The coated fruits exhibited the retention of physicochemical characteristics significantly (P< ۰.۰۵) by lowering the fruit spoilage. Research limitations: Even though mechanical application of wax formulations was effective; it was not practiced in the experiment. Originality/Value: The wax coating treatment can be utilized on commercial scale to enhance the shelf life and to maintain the quality of lime fruits combined with low temperature storage.

کلیدواژه ها

edible coating, Low temperature, quality, ZECC

اطلاعات بیشتر در مورد COI

COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.

کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.