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Evaluation of postharvest storability of Ponkan mandarins stored at different temperatures

Nan Cai

Nan Cai

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, Jiangxi Agricultural UniversityNanchang, PR China
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Cai, Nan
, 
Chunpeng Wan

Chunpeng Wan

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, Jiangxi Agricultural UniversityNanchang, PR China
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Wan, Chunpeng
, 
Jinyin Chen

Jinyin Chen

  • 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, Jiangxi Agricultural UniversityNanchang, PR China
  • College of Materials and Chemical Engineering, Pingxiang UniversityPingxiang, PR China
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Chen, Jinyin
 and 
Chuying Chen

Chuying Chen

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, Jiangxi Agricultural UniversityNanchang, PR China
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Chen, Chuying
  
Dec 31, 2021
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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
© 2021 Nan Cai et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Figure 1

(A) Effect of different storage temperatures on decay rate, (B) weight loss, (C) L* value and (D) CCI of Ponkan mandarins. Data represent the mean ± SD (n = 3). The columns with different lowercase letters (a, b, c and d) among different treatments within the same time point are significantly different according to the Duncan's test at p < 0.05. CCI, citrus colour index; SD, standard deviation.
(A) Effect of different storage temperatures on decay rate, (B) weight loss, (C) L* value and (D) CCI of Ponkan mandarins. Data represent the mean ± SD (n = 3). The columns with different lowercase letters (a, b, c and d) among different treatments within the same time point are significantly different according to the Duncan's test at p < 0.05. CCI, citrus colour index; SD, standard deviation.

Figure 2

(A) Effect of different storage temperature on RI, (B) REC, (C) H2O2 content, and (D) MDA content of Ponkan mandarins. Data represent the mean ± SD (n = 3). The columns with different lowercase letters (a, b, c and d) among different treatments within the same time point are significantly different according to the Duncan's test at p < 0.05. MDA, malondialdehyde; RI, respiration intensity; REC: relative electrical conductivity; SD, standard deviation.
(A) Effect of different storage temperature on RI, (B) REC, (C) H2O2 content, and (D) MDA content of Ponkan mandarins. Data represent the mean ± SD (n = 3). The columns with different lowercase letters (a, b, c and d) among different treatments within the same time point are significantly different according to the Duncan's test at p < 0.05. MDA, malondialdehyde; RI, respiration intensity; REC: relative electrical conductivity; SD, standard deviation.

Figure 3

(A) Effect of different storage temperatures on SOD activity, (B) CAT activity, (C) POD activity and (D) APX activity of Ponkan mandarins. Data represent the mean ± SD (n = 3). The columns with different lowercase letters (a, b, c and d) among different treatments within the same time point are significantly different according to the Duncan's test at p < 0.05. APX, ascorbate peroxidase; CAT, catalase; POD, peroxidase; SD, standard deviation; SOD, superoxide dismutase.
(A) Effect of different storage temperatures on SOD activity, (B) CAT activity, (C) POD activity and (D) APX activity of Ponkan mandarins. Data represent the mean ± SD (n = 3). The columns with different lowercase letters (a, b, c and d) among different treatments within the same time point are significantly different according to the Duncan's test at p < 0.05. APX, ascorbate peroxidase; CAT, catalase; POD, peroxidase; SD, standard deviation; SOD, superoxide dismutase.

Figure 4

(A) Two-dimensional PCA, (B) cluster correlation heat map and (C) comprehensive score among 17 physicochemical quality indexes of Ponkan mandarin. APX, ascorbate peroxidase; CAT, catalase; CCI, citrus colour index; MDA, malondialdehyde; POD, peroxidase; PCA, principal component analysis; PC, principal components; REC, relative electrical conductivity; SOD, superoxide dismutase; TPC, total phenol content; VC, vitamin C.
(A) Two-dimensional PCA, (B) cluster correlation heat map and (C) comprehensive score among 17 physicochemical quality indexes of Ponkan mandarin. APX, ascorbate peroxidase; CAT, catalase; CCI, citrus colour index; MDA, malondialdehyde; POD, peroxidase; PCA, principal component analysis; PC, principal components; REC, relative electrical conductivity; SOD, superoxide dismutase; TPC, total phenol content; VC, vitamin C.

Variation in TSS (A), TA (B), VC (C), total phenols (D) and total flavonoids (E) contents of Ponkan mandarins stored at different temperature_

Parameter Treatment Harvested Storage time (days)
15 30 45 60 75 90 105 120
A. TSS content (%) S5 10.57 ± 0.089 10.88 ± 0.089 d 11.30 ± 0.000 d 11.44 ± 0.055 c 12.60 ± 0.122 b 11.22 ± 0.084 b 11.16 ± 0.114 a 10.58 ± 0.110 b 10.14 ± 0.055 b
S10 11.12 ± 0.045 c 11.52 ± 0.055 c 11.74 ± 0.089 b 13.04 ± 0.055 a 11.90 ± 0.084 a 11.28 ± 0.084 a 10.88 ± 0.114 a 10.40 ± 0.100 a
S15 11.32 ± 0.045 b 11.84 ± 0.055 b 12.26 ± 0.089 a 11.56 ± 0.055 c 10.68 ± 0.084 c 10.36 ± 0.084 b 10.36 ± 0.114 b 10.08 ± 0.055 b
S20 11.64 ± 0.45 a 12.44 ± 0.055 a 11.54 ± 0.055 c 10.94 ± 0.055 d 10.52 ± 0.084 c 10.18 ± 0.084 c 9.88 ± 0.084 c 9.64 ± 0.055 c
B. TA content (%) S5 1.63 ± 0.0.42 1.43 ± 0.013 a 1.09 ± 0.005 a 1.01 ± 0.008 a 0.94 ± 0.036 a 0.77 ± 0.032 a 0.75 ± 0.014 a 0.68 ± 0.015 a 0.63 ± 0.028 a
S10 1.35 ± 0.041 b 1.00 ± 0.009 b 0.94 ± 0.013 b 0.89 ± 0.009 b 0.73 ± 0.008 a 0.70 ± 0.011 b 0.65 ± 0.009 b 0.61 ± 0.003 a
S15 1.24 ± 0.028 c 0.86 ± 0.030 c 0.71 ± 0.015 c 0.66 ± 0.017 c 0.60 ± 0.030 b 0.51 ± 0.011 c 0.45 ± 0.007 c 0.38 ± 0.002 b
S20 1.05 ± 0.026 d 0.75 ± 0.015 d 0.62 ± 0.014 d 0.61 ± 0.007 d 0.57 ± 0.008 c 0.48 ± 0.014 d 0.40 ± 0.009 d 0.34 ± 0.010 c
C. VC content (mg · 100 g−1) S5 25.10 ± 0.365 26.91 ± 0.637 c 27.97 ± 0.785 a 27.21 ± 0.531 b 26.28 ± 0.099 b 24.75 ± 0.662 b 23.77 ± 0.455 b 23.50 ± 0.367 a 22.50 ± 0.714 a
S10 27.28 ± 0.128 b 27.85 ± 0.043 a 28.45 ± 0.243 a 27.32 ± 0.240 a 26.48 ± 0.481 a 25.80 ± 0.178 a 24.02 ± 0.014 a 23.19 ± 0.559 a
S15 28.57 ± 0.367 b 26.43 ± 0.292 b 26.21 ± 0.178 bc 25.44 ± 0.370 c 24.32 ± 0.327 bc 23.07 ± 0.050 b 22.61 ± 0.175 b 21.28 ± 0.357 b
S20 29.79 ± 0.269 a 26.14 ± 0.132 b 25.61 ± 0.354 c 24.96 ± 0.034 d 23.50 ± 0.328 c 22.48 ± 0.291 d 22.10 ± 0.469 b 20.90 ± 0.690 b
D. TPC (mg · g−1) S5 7.48 ± 0.018 7.80 ± 0.028 b 8.32 ± 0.013 b 8.45 ± 0.150 b 7.92 ± 0.036 ab 7.62 ± 0.150 b 7.41 ± 0.022 b 7.26 ± 0.045 b 6.99 ± 0.071 ab
S10 7.96 ± 0.017 a 8.54 ± 0.030 a 8.88 ± 0.034 a 8.18 ± 0.170 a 7.91 ± 0.041 a 7.60 ± 0.113 a 7.39 ± 0.013 a 7.09 ± 0.037 a
S15 7.61 ± 0.023 c 7.99 ± 0.030 c 8.27 ± 0.040 c 7.83 ± 0.213 b 7.40 ± 0.023 c 7.19 ± 0.053 c 7.03 ± 0.084 c 6.88 ± 0.11 b
S20 7.58 ± 0.154 c 7.78 ± 0.209 d 7.91 ± 0.047 d 7.35 ± 0.101 c 7.13 ± 0.074 d 6.82 ± 0.050 d 6.64 ± 0.051 d 6.27 ± 0.112 c
E. TFC (mg · g−1) S5 2.36 ± 0.021 3.08 ± 0.086 ab 3.19 ± 0.098 ab 3.48 ± 0.044 b 4.01 ± 0.072 b 3.71 ± 0.055 b 3.59 ± 0.043 b 3.54 ± 0.012 b 3.38 ± 0.021 ab
S10 3.22 ± 0.031 a 3.31 ± 0.170 a 3.88 ± 0.194 a 4.20 ± 0.137 a 3.96 ± 0.107 a 3.82 ± 0.000 a 3.68 ± 0.077 a 3.50 ± 0.032 a
S15 2.92 ± 0.130 bc 3.10 ± 0.198 ab 3.32 ± 0.145 bc 3.86 ± 0.031 b 3.58 ± 0.043 bc 3.39 ± 0.0101 c 3.28 ± 0.071 c 3.26 ± 0.107 b
S20 2.74 ± 0.126 c 2.83 ± 0.084 b 3.16 ± 0.070 c 3.49 ± 0.021 c 3.44 ± 0.098 c 3.21 ± 0.012 d 3.12 ± 0.043 d 3.00 ± 0.119 c
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