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Evaluation of postharvest storability of Ponkan mandarins stored at different temperatures

Nan Cai
Nan Cai
, 
Chunpeng Wan
Chunpeng Wan
, 
Jinyin Chen
Jinyin Chen
 und 
Chuying Chen
Chuying Chen
   | 31. Dez. 2021
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Article Category: Original Article
Online veröffentlicht: 31. Dez. 2021
Seitenbereich: 354 - 364
Eingereicht: 11. Okt. 2020
Akzeptiert: 15. Jan. 2021
DOI: https://doi.org/10.2478/fhort-2021-0027
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© 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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