OrangerV1, PascalFrancis, Curation, bibRecord, 000885

Postharvest quality and physiological responses of clove bud extract dip on 'Newhall' navel orange

Identifieur interne : 000885 ( PascalFrancis/Curation ); précédent : 000884; suivant : 000886

Postharvest quality and physiological responses of clove bud extract dip on 'Newhall' navel orange

Auteurs : RONG ZENG [République populaire de Chine] ; ASHAN ZHANG [République populaire de Chine] ; JINYIN CHEN [République populaire de Chine] ; YONGQI FU [République populaire de Chine]

Source :

Scientia horticulturae [ 0304-4238 ] ; 2012.

RBID : Pascal:12-0204915

Descripteurs français

Pascal (Inist)
- Qualité production, Après récolte, Réponse fonctionnelle, Paramètre physiologique, Bourgeon, Physiologie après récolte, Horticulture, Citrus sinensis, Clou de girofle, Orange.
Wicri :
- topic : Horticulture.

English descriptors

KwdEn :
- Bud, Citrus sinensis, Clove, Functional response, Horticulture, Orange, Physiological parameter, Postharvest, Postharvest physiology, Production quality.

Abstract

The 'Newhall' navel orange (Citrus sinensis L., Osbeck), a fruit of high nutritional value, is cultivated worldwide for both fresh and processed products. To fulfill consumers' demand of less use of chemicals on fruit, more attention is now being paid to the search of natural compounds as alternative antimicrobials and preservatives. The effects of clove and their 95% ethanol extracts, a commonly used traditional Chinese medicine and spice, on the decay and quality as well as related physiological responses of navel oranges during postharvest storage were investigated. After harvest, navel oranges were immersed in 100 mg/mL clove extract (CE) for about 3 min and then the samples were stored at 7 C and 90-95% RH. The results showed that the CE treatment significantly reduced the fruit's decay rate and weight loss compared with those of the control group. Meanwhile, total soluble solids content (TSS), titratable acidity (TA) and ascorbic acid (AsA) contents deterioration were substantially lower in the CE-treated group than those of the control group. Moreover, the activities of superoxide (SOD), peroxidase (POD) and chitinase (CHI) are effectively enhanced by the CE treatment, while no difference in β-1,3-glucanase activity was found between the two groups. This study suggests that CE might be a viable alternative to synthetic fungicides to extend the postharvest storage period and maintain fruits quality of navel orange.

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A03		`1`		`@0 Sci. hortic.`
A05				`@2 138`
A08	`01`	`1`	`ENG`	`@1 Postharvest quality and physiological responses of clove bud extract dip on 'Newhall' navel orange`
A11	`01`	`1`		`@1 RONG ZENG`
A11	`02`	`1`		`@1 ASHAN ZHANG`
A11	`03`	`1`		`@1 JINYIN CHEN`
A11	`04`	`1`		`@1 YONGQI FU`
A14	`01`			`@1 National Key Laboratory of Food Science, Nanchang University @2 Nanchang 330047 @3 CHN @Z 1 aut.`
A14	`02`			`@1 Department of Food Science, Foshan University @2 Foshan 528200 @3 CHN @Z 1 aut.`
A14	`03`			`@1 College of Agronomy, Jiangxi Agricultural University @2 Nanchang 330045 @3 CHN @Z 2 aut. @Z 3 aut. @Z 4 aut.`
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A21				`@1 2012`
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C01	`01`		`ENG`	@0 The 'Newhall' navel orange (Citrus sinensis L., Osbeck), a fruit of high nutritional value, is cultivated worldwide for both fresh and processed products. To fulfill consumers' demand of less use of chemicals on fruit, more attention is now being paid to the search of natural compounds as alternative antimicrobials and preservatives. The effects of clove and their 95% ethanol extracts, a commonly used traditional Chinese medicine and spice, on the decay and quality as well as related physiological responses of navel oranges during postharvest storage were investigated. After harvest, navel oranges were immersed in 100 mg/mL clove extract (CE) for about 3 min and then the samples were stored at 7 C and 90-95% RH. The results showed that the CE treatment significantly reduced the fruit's decay rate and weight loss compared with those of the control group. Meanwhile, total soluble solids content (TSS), titratable acidity (TA) and ascorbic acid (AsA) contents deterioration were substantially lower in the CE-treated group than those of the control group. Moreover, the activities of superoxide (SOD), peroxidase (POD) and chitinase (CHI) are effectively enhanced by the CE treatment, while no difference in β-1,3-glucanase activity was found between the two groups. This study suggests that CE might be a viable alternative to synthetic fungicides to extend the postharvest storage period and maintain fruits quality of navel orange.
C02	`01`	`X`		`@0 002A32C05C`
C03	`01`	`X`	`FRE`	`@0 Qualité production @5 01`
C03	`01`	`X`	`ENG`	`@0 Production quality @5 01`
C03	`01`	`X`	`SPA`	`@0 Calidad producción @5 01`
C03	`02`	`X`	`FRE`	`@0 Après récolte @5 02`
C03	`02`	`X`	`ENG`	`@0 Postharvest @5 02`
C03	`02`	`X`	`SPA`	`@0 Postcosecha @5 02`
C03	`03`	`X`	`FRE`	`@0 Réponse fonctionnelle @5 03`
C03	`03`	`X`	`ENG`	`@0 Functional response @5 03`
C03	`03`	`X`	`SPA`	`@0 Respuesta funcional @5 03`
C03	`04`	`X`	`FRE`	`@0 Paramètre physiologique @5 04`
C03	`04`	`X`	`ENG`	`@0 Physiological parameter @5 04`
C03	`04`	`X`	`SPA`	`@0 Parámetro fisiológico @5 04`
C03	`05`	`X`	`FRE`	`@0 Bourgeon @5 05`
C03	`05`	`X`	`ENG`	`@0 Bud @5 05`
C03	`05`	`X`	`SPA`	`@0 Yema @5 05`
C03	`06`	`X`	`FRE`	`@0 Physiologie après récolte @5 06`
C03	`06`	`X`	`ENG`	`@0 Postharvest physiology @5 06`
C03	`06`	`X`	`SPA`	`@0 Fisiología después cosecha @5 06`
C03	`07`	`X`	`FRE`	`@0 Horticulture @5 07`
C03	`07`	`X`	`ENG`	`@0 Horticulture @5 07`
C03	`07`	`X`	`SPA`	`@0 Horticultura @5 07`
C03	`08`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 10`
C03	`08`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 10`
C03	`08`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 10`
C03	`09`	`X`	`FRE`	`@0 Clou de girofle @5 15`
C03	`09`	`X`	`ENG`	`@0 Clove @5 15`
C03	`09`	`X`	`SPA`	`@0 Clavo especia @5 15`
C03	`10`	`X`	`FRE`	`@0 Orange @5 16`
C03	`10`	`X`	`ENG`	`@0 Orange @5 16`
C03	`10`	`X`	`SPA`	`@0 Naranja @5 16`
C07	`01`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`FRE`	`@0 Agrume @5 31`
C07	`05`	`X`	`ENG`	`@0 Citrus fruit @5 31`
C07	`05`	`X`	`SPA`	`@0 Agrios @5 31`
N21				`@1 156`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

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Le document en format XML

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<term>Postharvest</term>
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<front><div type="abstract" xml:lang="en">The 'Newhall' navel orange (Citrus sinensis L., Osbeck), a fruit of high nutritional value, is cultivated worldwide for both fresh and processed products. To fulfill consumers' demand of less use of chemicals on fruit, more attention is now being paid to the search of natural compounds as alternative antimicrobials and preservatives. The effects of clove and their 95% ethanol extracts, a commonly used traditional Chinese medicine and spice, on the decay and quality as well as related physiological responses of navel oranges during postharvest storage were investigated. After harvest, navel oranges were immersed in 100 mg/mL clove extract (CE) for about 3 min and then the samples were stored at 7 C and 90-95% RH. The results showed that the CE treatment significantly reduced the fruit's decay rate and weight loss compared with those of the control group. Meanwhile, total soluble solids content (TSS), titratable acidity (TA) and ascorbic acid (AsA) contents deterioration were substantially lower in the CE-treated group than those of the control group. Moreover, the activities of superoxide (SOD), peroxidase (POD) and chitinase (CHI) are effectively enhanced by the CE treatment, while no difference in β-1,3-glucanase activity was found between the two groups. This study suggests that CE might be a viable alternative to synthetic fungicides to extend the postharvest storage period and maintain fruits quality of navel orange.</div>
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<fC01 i1="01" l="ENG"><s0>The 'Newhall' navel orange (Citrus sinensis L., Osbeck), a fruit of high nutritional value, is cultivated worldwide for both fresh and processed products. To fulfill consumers' demand of less use of chemicals on fruit, more attention is now being paid to the search of natural compounds as alternative antimicrobials and preservatives. The effects of clove and their 95% ethanol extracts, a commonly used traditional Chinese medicine and spice, on the decay and quality as well as related physiological responses of navel oranges during postharvest storage were investigated. After harvest, navel oranges were immersed in 100 mg/mL clove extract (CE) for about 3 min and then the samples were stored at 7 C and 90-95% RH. The results showed that the CE treatment significantly reduced the fruit's decay rate and weight loss compared with those of the control group. Meanwhile, total soluble solids content (TSS), titratable acidity (TA) and ascorbic acid (AsA) contents deterioration were substantially lower in the CE-treated group than those of the control group. Moreover, the activities of superoxide (SOD), peroxidase (POD) and chitinase (CHI) are effectively enhanced by the CE treatment, while no difference in β-1,3-glucanase activity was found between the two groups. This study suggests that CE might be a viable alternative to synthetic fungicides to extend the postharvest storage period and maintain fruits quality of navel orange.</s0>
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<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Clou de girofle</s0>
<s5>15</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Clove</s0>
<s5>15</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Clavo especia</s0>
<s5>15</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Orange</s0>
<s5>16</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Orange</s0>
<s5>16</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Naranja</s0>
<s5>16</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Agrume</s0>
<s5>31</s5>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>31</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Agrios</s0>
<s5>31</s5>
</fC07>
<fN21><s1>156</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
</inist>
</record>

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   |texte=   Postharvest quality and physiological responses of clove bud extract dip on 'Newhall' navel orange
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Postharvest quality and physiological responses of clove bud extract dip on 'Newhall' navel orange

Postharvest quality and physiological responses of clove bud extract dip on 'Newhall' navel orange

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