EFFICACY OF DIFFERENT EDIBLE COATINGS IN IMPROVING "MURCOTT TANGOR" FRUIT QUALITIES DURING CHILLED AND AMBIENT STORAGE.

Document Type : Original Article

Authors

Pomology Department, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt, 35516.

Abstract

This study was conducted during two successive seasons (2012 and 2013) to evaluate the effect of Carboxy Methyl Cellulose (CMC), Cellulose and beeswax at concentrations of 2 and 3% as edible coatings on some "Murcott tangor"fruit quality parameters. The coated and control(uncoated) fruits were stored under cold storage conditions (5±1˚C and 90-95% RH) and for 7 days at ambientconditions after every cold storage period. The variousphysiochemical attributes of fruits were recorded after 0, 20, 40, 60 days in cold storage and after 7 days at ambientconditions of every cold storage period. Fruit weight loss (%), SSC (˚Brix), SSC/acid ratio, total carotenoid (in peel) and pectic substances (in peel and edible portion) of Murcott tangorfruits were increased in most cases; whereas, titratable acidity (%), V.C (mg/100g) and juice ratio were decreased with advancing the storage period.However, the results of the study indicated that Murcott tangor fruits coated with Carboxy Methyl Cellulose showed a significant deterioration delay in the different determined parameters of Murcott tangor fruits either at cold storage or ambient condition. Fruits coated with Carboxy Methyl Cellulose (especially at 3%) can be successfully stored for 60 days under cold storage conditions and for 7 days at ambient condition after cold storage with highly acceptable sensory quality.

Keywords

Journal of Plant Production
Volume 5, Issue 7
July 2014
Pages 1283-1302

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