Food Science and Agriculture: Research Highlights Vol. 7

The post-harvest shelf life of the fruit under ambient storage conditions is relatively short due to rapid decay, weight loss, and stalk abscission. The research aimed to compare the concentration effects of phenyl lactic acid combined with mixed wax (bees and carnauba wax; MW) with chitosan wax at cold temperature on the quality and storage time of postharvest ‘Canh’ orange fruit. At present, no stable or widely adopted technologies are available in Vietnam to effectively extend the shelf life of the orange fruit cv. Canh. Comparison 2% chitosan wax and 8% bees-carnauba mixed wax (MW) when combined with 2.5% phenyl lactic acid (PLA) on postharvest qualities of orange fruit cv. Canh during low temperature storage (5 ± 1°C) for 60 days was estimated. While untreated fruits were used as a control. Percentage of weight loss and fruit decay, total sugar, titratable acidity, total soluble solids (TSS), ascorbic acid, and total microorganisms were monitored during the preservative time. The results showed that 2.5% PLA in combination with 8% MW had a higher preservative effectiveness when compared to 2.5% PLA in combination with 2% chitosan and control fruits, which was expressed as a lower percentage of weight loss and fruit decay, and lower total microorganisms for 60 days in storage. Moreover, fruits maintained nutrient ingredients expressed as total sugars, titratable acidity, TSS and ascorbic acid content. Postharvest decay of oranges was also reduced by the use of appropriate pre- and post-harvest fungicides, proper sanitation of the wash water and appropriate storage temperature and RH conditions. The addition of postharvest fungicides to the wax, emulsion to control post-harvest rot as Penicillium sp. in stored citrus fruit also proved helpful. Decay and total microorganisms increased slowly at PLA concentrations in association with MW at cold temperatures.