Effect of Postharvest Heat Treatments on Vitamin C Content and Quality of Fortune Mandarin (Citrus reticulata Blanca)
The effect of heat-conditioning treatments: curing (Q): 3 days at 34℃ and pre-conditioning (PA) ; 5 days at 15℃, on vitamin C content and quality attributes of Fortune mandarin during cold storage was evaluated. After heat-conditioning treatments fruit were stored at 4℃ up to 45 days. Periodically fruit were transferred from cold storage to 20℃ for 7 days simulating shelf-life period. Non conditioned fruit were used as Control. During cold storage and posterior shelf-life period, control fruit maintained similar contents of total ascorbic acid (TAA) , ascorbic acid (AA) and dehydroascorbic acid (DHAA) to the harvest levels. The heat-conditioning treatments presented lower TAA contents than control, without difference between PA and Q. This effect was also observed in AA content; however DHAA levels were maintained at the harvest levels. The heatconditioning treatments did not affect other quality parameters such as external color, firmness, total soluble solids and titratable acidity.
Citrus Vitamin C Ascorbic acid Dehydroascorbic acid Postharvest heat treatments
Sawsen Sdiri Adela Monterde Jameleddine Benabda Cristina Rojas Alejandra Salvador
Centro de Tecnologta Postcosecha, Institute Valenciano de Investigacwnes Agrarias, Apartado Oficial, Departement d agroalimentaire I. S. A. de Chott-Mariem, 4042 Sousse, Tunisia
国际会议
11th International Citrus Congress(第11届国际柑橘大会)
武汉
英文
1351-1355
2008-10-01（万方平台首次上网日期，不代表论文的发表时间）