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KMID : 1007519970060030171
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Food Science and Biotechnology
1997 Volume.6 No. 3 p.171 ~ p.174
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Effect of Wax-coating Degree on Postharvest Physiology of Satsuma Mandarin Oranges
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Lee, Dong Sun
Lee, Jae Jin/An, Duck Soon/Koh, Jeong Sam
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Abstract
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Satsuma mandarin oranges (Citrus unshsu Marc. var. `Miyagawa´ and Citrus unshsu Marc. var. ´Hayasi´) were coated by dipping in carnauba wax solutions of different concentrations (2.7, 3.3, 4.4, 6.7 and 13.3%). The wax-coated fruits were stored under 4, 10 and 20℃, after which apparent respiration rate, internal atmosphere, weight loss and ethanol concentration were measured. The use of high concentrations of wax coating solutions reduced respiration rate and moisture loss resulting in build-up of low O₂and high CO₂concentrations inside the oranges. Samples coated with the most concentrated solution (13.3%), particularly the ´Hayashi´ variety, had a potential risk of anaerobic respiration and accumulation of ethanol in the fruit juice for prolonged storage at temperatures higher than 20℃. Coating with a solution of about 6.7% was beneficial since it reduced water loss and respiration without any risk of physiological disorders at the temperatures studied. The benefits of coating were greater for the `Miyagawa´ variety.
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