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Combined effect of hot water dipping and Cistus creticus L. leaf extracts on the storage quality of fresh Valencia oranges

İbrahim Kahramanoğlu
İbrahim Kahramanoğlu
, 
Serhat Usanmaz
Serhat Usanmaz
, 
Turgut Alas
Turgut Alas
, 
Volkan Okatan
Volkan Okatan
 y 
Chunpeng Wan
Chunpeng Wan
   | 24 nov 2020
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Article Category: Research Article
Publicado en línea: 24 nov 2020
Páginas: 337 - 350
Recibido: 29 jul 2020
Aceptado: 20 oct 2020
DOI: https://doi.org/10.2478/fhort-2020-0029
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© 2020 İbrahim Kahramanoğlu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Figure 1

Effects of C. creticus leaf extracts, hot water dipping and their combination on the weight loss of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.
Effects of C. creticus leaf extracts, hot water dipping and their combination on the weight loss of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.

Figure 2

Effects of C. creticus leaf extracts, hot water dipping and their combination on the fruit firmness of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.
Effects of C. creticus leaf extracts, hot water dipping and their combination on the fruit firmness of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.

Figure 3

Effects of C. creticus leaf extracts, hot water dipping and their combination on the visual quality of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.
Effects of C. creticus leaf extracts, hot water dipping and their combination on the visual quality of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.

Figure 4

Effects of C. creticus leaf extracts, hot water dipping and their combination on the decay incidence of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.
Effects of C. creticus leaf extracts, hot water dipping and their combination on the decay incidence of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.

Figure 5

Effects of C. creticus leaf extracts, hot water dipping and their combination on the soluble solids concentration of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.
Effects of C. creticus leaf extracts, hot water dipping and their combination on the soluble solids concentration of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.

Figure 6

Effects of C. creticus leaf extracts, hot water dipping and their combination on the titratable acidity of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.
Effects of C. creticus leaf extracts, hot water dipping and their combination on the titratable acidity of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.

Figure 7

Effects of C. creticus leaf extracts, hot water dipping and their combination on the ascorbic acid of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.
Effects of C. creticus leaf extracts, hot water dipping and their combination on the ascorbic acid of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.

Figure 8

Effects of C. creticus leaf extracts, hot water dipping and their combination on the respiration rate of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.
Effects of C. creticus leaf extracts, hot water dipping and their combination on the respiration rate of Valencia oranges. Means of different treatments at the same storage time were compared with Tukey's HSD test (p ≤ 0.05) where means with the same letter or letters are statistically similar.

Detailed explanations of the 10 experimental treatments

Treatment nameShort name – description
ControlControl – Valencia oranges of this group were dipped into water (25°C) for 5 min
HWDHWD at 50°C for 5 min – Fruits of this group were dipped into hot water at 50°C for 5 min.
HWD + AHWD + Additives (A) – First, water was heated until 100°C, then 2:1,000 (w/v) Arabic gum was added and cooled down to 50°C. Next, 0.5:1,000 (w/v) citric acid, 0.5:1,000 (w/v) potassium sorbate and 0.5:1,000 (w/v) vitamin C were added and cooled down to 50°C. Finally, the fruits were immersed in this solution for 5 min at a constant temperature of 50°C.
Additives (A)Additives alone at 25°C for 5 min – This treatment is the same as above described HWD + A treatment; however, the temperature of the solution was cooled down to 25°C and fruits were immersed in this solution for 5 min.
HWD + CC (1%) + A1.0% C. creticus leaf + HWD + A – Leaves of C. creticus and water in a ratio of 10:1,000 (w/v) were first heated until 100°C, kept hot at 100°C for 30 min and filtered, then 2:1,000 (w/v) Arabic gum was added and cooled down to 50°C. Next, 0.5:1,000 (w/v) citric acid, 0.5:1,000 (w/v) potassium sorbate and 0.5:1,000 (w/v) vitamin C were added. Finally, the fruits were immersed in this solution for 5 min at 50°C.Steam distillation is a widely used method for obtaining the volatile fraction of Cistus spp. (Oller-López et al., 2005).
CC (1%) + A1.0% C. creticus leaf + A – Preparation of this treatment is similar to the HWD + CC (1%) + A, where the only difference is the solution temperature. In this treatment, the solution was cooled down to 25°C, and fruits were immersed in this solution for 5 min at 25°C instead of 50°C.
HWD + CC (0.5%) + A0.5% C. creticus leaf + HWD – This treatment is similar to the HWD + CC (1%) + A treatment, where the concentration of the C. creticus leaves was the half of it, as 5:1,000 (w/v).
CC (0.5%) + A0.5% C. creticus leaf + A – This treatment is similar to the CC (1%) + A treatment, where the concentration of the C. creticus leaves was the half of it, as 5:1,000 (w/v).
HWD + CC (0.5%)0.5% C. creticus leaf + HWD – Leaves of C. creticus and water in a ratio of 5:1,000 (w/v) were first heated until 100°C, kept hot at 100°C for 30 min and filtered, and then cooled down to 50°C.Finally, the fruits were immersed in this solution for 5 min at 50°C.
CC (0.5%)0.5% C. creticus leaf – Leaves of C. creticus and water in a ratio of 5:1,000 (w/v) were first heated until 100°C, kept hot at 100°C for 30 min and filtered, and then cooled down to 25°C. Finally, the fruits were immersed in this solution for 5 min at 25°C.

Influence of storage duration (days) on the means of observed quality parameters of Valencia oranges

Quality parametersTime
Day 0Day 30Day 60Day 90Day 120Day 150
Weight loss (%)0.00 f4.50 e6.42 d8.46 c10.84 b11.92 a
Firmness (kg · cm−2)0.72 a0.67 b0.67 b0.64 bc0.63 c0.62 c
Decay incidence (%)0.00 e2.93 de5.87 cd10.45 bc13.93 ab17.87 a
Visual quality (1–5)5.00 a3.94 b3.90 bc3.58 cd3.28 d2.80 e
Soluble solid content (%)12.08 d12.33 c12.45 bc12.85 a12.65 ab12.53 bc
Titratable acidity (g · 100 g−1)2.75 a2.63 b2.46 c2.05 d1.71 e1.52 f
Ascorbic acid (mg · 100 g−1)37.30 e54.00 d63.68 ab66.38 a62.05 b58.27 c
Respiration rate (ml CO2 · kg−1 · h−1)23.29 a12.34 c6.24 de4.82 e7.26 d14.35 b
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