Effects on the stability, fruit quality and biochemical content of the defense and wax applications in the satsuma mandarin variety
2017
Dogan, Y.L.
In this study, we control the fruits of the variety of satsuma mandarin [Citrus unshiu L] from Antalya [Center]. The changes occuring during storage after bay, wax and bay + wax combination applications were examined. During storage, fruit samples were analyzed for weight loss, fruit flesh color, fruit crust color, TSS, TEA, sugar, organic acids [citric acid, fumaric acid, malic acid and tartaric acid] and pH. At the end of storage, an increase in weight loss was observed in all applications compared to the initial storage. In the highest weight loss control + bay application, the lowest weight loss was determined in wax application. At the end of storage, a decrease in the value of a* was observed while the increase in the value of the fruit flesh L* was observed in all applications. In the values of b*, C, h*, the increase was observed expect for the control group, L*, b*, h*, values were decreased in fruit shell color, while a* and Croma values were increased. At the end of storage, TEA, TSS and pH values increased. In terms of TEAC values, the highest increase in wax application was observed in the combination of wax + bay. Similarly, at the end of storage at organic acids a decrease relative to baseline values was noted. As a result, all the groups show resistance until the 60th day. The fact that the most durable application is Wax in terms of quality and the most sensitive application is Control+Bay attracted attention.
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