Preservation of Postharvest Xinyu Tangerine Coated with Edible Compounds from Clove Extracts under Ambient Temperature Storage
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Abstract:
To develop new techniques and prolong storage time of Xinyu tangerine, the effects of edible compound coating on postharvest quality and physiological property of Xinyu tangerine under ambient temperature storage was studied. The edible compound coating was made of 50 mg/mL Chinese medicine clove extracted by ethanol, 1.0% carboxymethyl cellulose, 700 mg/L citric acid, 1.0% sucrose ester and 1.0% calcium propionate. The results showed that the coating significantly decreased the decay rate and weight loss of the fruit to 27.3% and 24.6% respectively during storage at room temperature. Furthermore, it inhibited the respiration intensity and MDA content, and maintained higher contents of total soluble solid, titratable acids and vitamin C. In addition, the compound coating effectively enhanced the activities of SOD, POD, PPO and PAL. Compared with CMC coating, the compound coating reduced the decay rate significantly with none risk to fruit quality. Meanwhile, it induced the activities of PPO and PAL. The edible compound coating enriched with clove extracts provided a new method for the fresh-keeping of Xinyu tangerine.
