Screening of wax on commercialization process of mandarin fruit

Authors

MA Jiahong, College of Food Science, Southwest University, Chongqing 400715, China
ZENG Kaifang, College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Special Food Engineering and Technology Research Center, Chongqing 400715, China
DENG Lili, College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Special Food Engineering and Technology Research Center, Chongqing 400715, China

Abstract

Mandarin fruits (Citrus reticulata Blanco) were treated with wax A, wax B, wax C and wax D respectively. In order to screen the best wax for the commercialization process of mandarin orange, the effects of different wax treatment on the storage quality of postharvest mandarin orange were measured. The results showed that wax C and wax A effectively reduced the weight loss of fruits, but the disease incidence was severely. Wax D effectively inhibited the yellowing of mandarin fruits, while the browning of the stem end and the disease incidence were severely. Wax B effectively inhibited the yellowing of mandarin fruits, the browning of the stem end, kept a good color and improved the consumer acceptance of fruit. Besides, it could inhibit the decay of fruits and maintaine the content of soluble solids, titratable acidity and ascorbic acid in fruits. It was suggested that wax B could keep the sensory quality and nutritional value of mandarin fruit during storage. Thus, it was suitable on the commercialization process of mandarin fruit.

Publication Date

8-28-2017

First Page

133

Last Page

136,193

DOI

10.13652/j.issn.1003-5788.2017.08.030

Recommended Citation

Jiahong, MA; Kaifang, ZENG; and Lili, DENG (2017) "Screening of wax on commercialization process of mandarin fruit," Food and Machinery: Vol. 33: Iss. 8, Article 30.
DOI: 10.13652/j.issn.1003-5788.2017.08.030
Available at: https://www.ifoodmm.cn/journal/vol33/iss8/30

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