<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The effects of storage temperature on postharvest storability, quality attributes and antioxidant enzyme activities of harvested Ponkan mandarins were investigated. Fresh fruits were randomly divided into four groups and stored at different temperatures [5 ± 1 °C (S5), 10 ± 1 °C (S10), 15 ± 1 °C (S15), and 20 ± 1 °C (S20 or control)] for 120 days. The results indicated that, compared with the control fruit, low-temperature storage at 10 °C significantly delayed the increase in fruit decay rate, weight loss, citrus colour index, respiration intensity, relative electrical conductivity, the accumulation of hydrogen peroxide and malondialdehyde, retarded the decline in L* value, retained high contents of total soluble solid, titratable acid, vitamin C, total phenol and total flavonoid, as well as higher activities of antioxidant enzymes – superoxide dismutase, catalase, peroxidase and ascorbic peroxidase. The principal component analysis results showed that low-temperature storage significantly maintained the postharvest quality of Ponkan mandarins, with fruit stored at 10 °C having no significant difference from the fruit stored at 5 °C, but markedly higher than those fruit stored at 15 °C. The comprehensive result of single-factor analysis and PCA showed that 10 °C could be used as the optimum storage temperature for improving the postharvest storability of Ponkan mandarins.</p>
</abstract>

The effects of storage temperature on postharvest storability, quality attributes and antioxidant enzyme activities of harvested Ponkan mandarins were investigated. Fresh fruits were randomly divided into four groups and stored at different temperatures [5 ± 1 °C (S5), 10 ± 1 °C (S10), 15 ± 1 °C (S15), and 20 ± 1 °C (S20 or control)] for 120 days. The results indicated that, compared with the control fruit, low-temperature storage at 10 °C significantly delayed the increase in fruit decay rate, weight loss, citrus colour index, respiration intensity, relative electrical conductivity, the accumulation of hydrogen peroxide and malondialdehyde, retarded the decline in L* value, retained high contents of total soluble solid, titratable acid, vitamin C, total phenol and total flavonoid, as well as higher activities of antioxidant enzymes – superoxide dismutase, catalase, peroxidase and ascorbic peroxidase. The principal component analysis results showed that low-temperature storage significantly maintained the postharvest quality of Ponkan mandarins, with fruit stored at 10 °C having no significant difference from the fruit stored at 5 °C, but markedly higher than those fruit stored at 15 °C. The comprehensive result of single-factor analysis and PCA showed that 10 °C could be used as the optimum storage temperature for improving the postharvest storability of Ponkan mandarins.

Evaluation of postharvest storability of Ponkan mandarins stored at different temperatures

Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables / Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province

College of Materials and Chemical Engineering

Folia Horticulturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The effects of storage temperature on postharvest storability, quality attributes and antioxidant enzyme activities of harvested Ponkan mandarins were...

Evaluation of postharvest storability of Ponkan mandarins stored at different temperatures

Article Category: Original Article

Published Online: Dec 31, 2021

Page range: 354 - 364

Received: Oct 11, 2020

Accepted: Jan 15, 2021

DOI: https://doi.org/10.2478/fhort-2021-0027

Keywords
antioxidant enzymes, Blanco, fruit senescence, principal component analysis, storability

© 2021 Nan Cai et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Evaluation of postharvest storability of Ponkan mandarins stored at different temperatures

Article Category: Original Article

Published Online: Dec 31, 2021

Page range: 354 - 364

Received: Oct 11, 2020

Accepted: Jan 15, 2021

DOI: https://doi.org/10.2478/fhort-2021-0027

Keywordsantioxidant enzymes, Blanco, fruit senescence, principal component analysis, storability

© 2021 Nan Cai et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Keywords
antioxidant enzymes, Blanco, fruit senescence, principal component analysis, storability