R., S., Shalan, A., Eltair, B. (2014). EFFICACY OF DIFFERENT EDIBLE COATINGS IN IMPROVING "MURCOTT TANGOR" FRUIT QUALITIES DURING CHILLED AND AMBIENT STORAGE.. Journal of Plant Production, 5(7), 1283-1302. doi: 10.21608/jpp.2014.64553
Samra N. R.; A. M. Shalan; Basma T. Eltair. "EFFICACY OF DIFFERENT EDIBLE COATINGS IN IMPROVING "MURCOTT TANGOR" FRUIT QUALITIES DURING CHILLED AND AMBIENT STORAGE.". Journal of Plant Production, 5, 7, 2014, 1283-1302. doi: 10.21608/jpp.2014.64553
R., S., Shalan, A., Eltair, B. (2014). 'EFFICACY OF DIFFERENT EDIBLE COATINGS IN IMPROVING "MURCOTT TANGOR" FRUIT QUALITIES DURING CHILLED AND AMBIENT STORAGE.', Journal of Plant Production, 5(7), pp. 1283-1302. doi: 10.21608/jpp.2014.64553
R., S., Shalan, A., Eltair, B. EFFICACY OF DIFFERENT EDIBLE COATINGS IN IMPROVING "MURCOTT TANGOR" FRUIT QUALITIES DURING CHILLED AND AMBIENT STORAGE.. Journal of Plant Production, 2014; 5(7): 1283-1302. doi: 10.21608/jpp.2014.64553
EFFICACY OF DIFFERENT EDIBLE COATINGS IN IMPROVING "MURCOTT TANGOR" FRUIT QUALITIES DURING CHILLED AND AMBIENT STORAGE.
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.
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