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首页> 外文期刊>Acta Horticulturae >Quality Attributes of Valencia Orange Fruit Using Different Edible Covers
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Quality Attributes of Valencia Orange Fruit Using Different Edible Covers

机译：不同可食用盖的巴伦西亚橙果的品质属性

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This study was aimed to determine the best treatment to control fruit rot, improve quality preservation, and increase storage life in Valencia orange. Fruits were treated with 1% clove oil, edible wax, a mixture of clove oil with wax or left as untreated control and stored at 7°C and 85% relative humidity. None of the treatments had a significant effect on pH, acidity or total soluble solids. Vitamin C content increased until 42 days storage and then decreased, but covers had no significant effect on it. The total phenolic compounds and antioxidant activity showed a decreasing trend during the storage period. Although clove oil treatment tended to accelerate water loss in comparison with the other treatments, however, differences were not significant at the end of the storage period. Application of clove oil inhibited growth of fungi on the fruits and application of a mixture of wax and clove oil provided the highest fruit firmness. This mixture also provided the highest glucose content in the edible tissue (P<0.05), whereas fructose, sucrose or total sugar were not affected by covers during storage. In conclusion, a mixture of wax and clove oil was the most effective cover (P<0.05) for preservation of fruit firmness, water content, prevention ofdecay or high glucose content after 3 months storage. Naringin and hesperidins decreased during storage, but application of covers only affected the amount of hesperidins.
机译：这项研究旨在确定控制果实腐烂，改善品质保存和延长瓦伦西亚橙的保鲜期的最佳处理方法。水果用1％丁香油，食用蜡，丁香油与蜡的混合物处理或作为未经处理的对照保存在7°C和85％相对湿度下。没有一种处理对pH，酸度或总可溶性固体有显着影响。维生素C含量会增加直至储存42天，然后下降，但是覆盖物对此没有明显影响。贮藏期间总酚类化合物和抗氧化活性呈下降趋势。尽管与其他处理相比，丁香油处理趋于加速失水，但是在储存期结束时差异并不显着。丁香油的使用会抑制真菌在水果上的生长，蜡和丁香油的混合物的使用可提供最高的水果硬度。这种混合物在可食组织中还提供了最高的葡萄糖含量（P <0.05），而果糖，蔗糖或总糖在储存期间不受覆盖的影响。总之，蜡和丁香油的混合物是最有效的遮盖物（P <0.05），用于保存3个月后的果实硬度，含水量，防止腐烂或高葡萄糖含量。柚皮苷和橙皮苷在储存过程中减少，但是覆盖物的施用仅影响橙皮苷的量。

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