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首页> 外文期刊>African Journal of Biotechnology >Use of pectin in the postharvest conservation of tangerine
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Use of pectin in the postharvest conservation of tangerine

机译：果胶在橘子采后保存中的应用

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摘要

The aim of the present study was to evaluate the postharvest behavior of tangerine coated with different pectin concentrations during storage under controlled temperature (22°C ± 0.1). Fruits with green color (± 90% of the surface) were divided into four groups: fruits without any coating (T1) and fruits coated with pectin solution at 4 g / 100 g (T2), 6 ml / 100 ml (T3) and 8 g / 100 ml (T4). Tangerines were evaluated during the storage period (0, 3, 6, 9, 12 and 15 days) for the following parameters: vitamin C, soluble solids (SS), total titratable acidity (TTA), mass loss, turgidity pressure and external appearance through colorimetric analysis. In general, coated fruits showed lower mass loss over the storage period. The polynomial model was the model that best suited the experimental data. Regarding to the physico-chemical characteristics, the citrus fruits and non-climacteric, showed little variation in the treatments and changes that have occurred and which can be explained by the variability of the fruits used. In general, the fruit treated with different concentrations of pectin kept green for longer period and with this feature of the fruits, is better accepted by the consumer.
机译：本研究的目的是评估在受控温度（22°C±0.1）下储存期间，涂有不同果胶浓度的橘子的采后行为。绿色的水果（占表面的±90％）分为四类：没有任何涂层的水果（T1）和涂有果胶溶液的水果，分别为4 g / 100 g（T2），6 ml / 100 ml（T3）和8克/ 100毫升（T4）。在储存期间（0、3、6、9、12和15天）评估了橘子的以下参数：维生素C，可溶性固体（SS），可滴定酸度（TTA），质量损失，酸度压力和外观通过比色分析。通常，带涂层的水果在贮藏期间显示出较低的质量损失。多项式模型是最适合实验数据的模型。关于理化特性，柑橘类水果和非更年期水果在处理和变化方面几乎没有变化，这可以用所用水果的变异性来解释。通常，用不同浓度的果胶处理过的水果可以保持绿色较长的时间，并且具有这种特性，因此更容易被消费者接受。

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