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KMID : 1007519980070030214
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Food Science and Biotechnology
1998 Volume.7 No. 3 p.214 ~ p.220
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Wax-coating Combined with Grapefruit Seed Extract to Reduce, Physiological Quality Changes and Decay of Satsuma Mandarin
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Shin, Dong Hyuk
An, Duck Soon/Koh, Jeong Sam/Lee, Dong Sun
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Abstract
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Satsuma mandarin oranges (Citrus unshsu Marc. var. miyagawa) were dipped in 6.7% carnauba wax solution having 500 ppm grapefruit seed extract (GFSE), dried with ambient air and then stored at 10℃ (RH 90%) and 20℃ (RH80%). During the storage, decay ratio, weight loss and gas composition inside the fruits were measured. pH, acidity, soluble solid and ascorbic acid content of the fruits were also determined. The fruits without any dipping and coating treatment (control), those dipped in 50 ppm GFSE solution and those only with wax-coating were also stored at the same conditions and compared in quality changes during storage. The citrus fruits coated with GFSE-added wax coating showed lower weight loss and decay ratio than the other fruits. The wax coating containing GFSE resulted in internal fruit gas compositions slightly lower O₂ and higher CO₂ concentrations compared with the wax coating without GFSE addition. Its internal atmosphere was modified to the range of beneficial level reducing physiological quality changes. The treatment of wax coating containing GFSE also gave better ascorbic acid retention of the fruit juice than the other treatments. It did not show any detrimental effect on fruit quality as observed by changes in pH, titratable acidity, soluble solid and acetaldehyde of the fruit internal atmosphere. The GFSE-added wax coating treatment was superior th separate GFSE dipping or wax coating treatment in preserving the fruit quality.
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