OrangerV1, Main, Exploration, bibRecord, 001132

Cold quarantine responses of 'Tarocco' oranges to short hot water and thiabendazole postharvest dip treatments

Identifieur interne : 001132 ( Main/Exploration ); précédent : 001131; suivant : 001133

Cold quarantine responses of 'Tarocco' oranges to short hot water and thiabendazole postharvest dip treatments

Auteurs : A. Palma [Italie] ; S. D'Aquino [Italie] ; S. Vanadia [Italie] ; A. Angioni [Italie] ; M. Schirra [Italie]

Source :

Postharvest biology and technology [ 0925-5214 ] ; 2013.

RBID : Pascal:13-0195063

Descripteurs français

Pascal (Inist)
- Froid, Quarantaine, Orange, Citrus sinensis, Eau chaude, Thiabendazole (pesticide), Traitement eau, Après récolte, Décomposition, Cire végétale, Cuticule, Morphologie, Conservation aliment, Traitement thermique, Résidu, Entreposage, Stockage.
Wicri :
- topic : Stockage.

English descriptors

KwdEn :
- Citrus sinensis, Cold, Cuticle, Decomposition, Food preservation, Heat treatment, Hot water, Morphology, Orange, Plant wax, Postharvest, Quarantine, Residue, Storage, Thiabendazole (pesticide), Warehousing, Water treatment.

Abstract

This study investigated the effects of brief hot water and thiabendazole (TBZ) postharvest dip treatments on ultrastructural changes of fruit epicuticular wax (ECW), TBZ residues, decay development and quality traits of 'Tarocco' oranges [Citrus sinensis (L.) Osbek] subjected to cold quarantine, subsequent simulated transport and shelf-life. Commercially mature fruit were submerged in water at 20 C (control fruit) or TBZ at 1000 mg/L and 20 C for 60 s, or in hot water without or with TBZ at 300 mg/L and 53, 56, or 59 C for 60, 30, and 15 s respectively. Following treatments, fruit were stored for 3 weeks at 1 C (simulated quarantine conditions for fruit disinfestations against Mediterranean fruit fly, Medfly), followed by 4 days at 3 C (simulated long distance transport), and finally kept at 20 °C for 3 days (shelf-life, SL). Scanning electron microscopy (SEM) analysis of 'Tarocco' orange surface showed that the typical wax platelets, lifting around edges of wax plates and areas free of epicuticular wax (ECW), that disappeared after hot water dips at 53-59 C for 60-15 s, become visible again after storage for 21 days at 1 C (quarantine conditions), and changes involving the appearance of rough ultrastructure, presence large curled plates, fissured wax crusts, and areas with ECW deficiencies, became much more pronounced after shelf-life. These occurrences were related to the transient effect of hot water treatment in decay control. Conversely, treatments with 300 mg/L TBZ 53 C for 60 s or 56 C for 30 s effectively reduced decay after quarantine. These treatments were as effective as standard treatment with 1000 mg/L TBZ at 20 °C and produced similarTBZ residue levels in fruit, without impairing fruit quality traits such as visual appearance, weight loss, compression test, sensory attributes, juice color parameters (a^*, b^*, h, L^*, and Chroma), and juice chemical characteristics (soluble solids content, titratable acidity, ascorbic acid, glucose, sucrose, citric acid, total phenols, total anthocyanins, and total antioxidant activity).

Affiliations:

Italie

Links toward previous steps (curation, corpus...)

to stream PascalFrancis, to step Corpus: 000054
to stream PascalFrancis, to step Curation: 000946
to stream PascalFrancis, to step Checkpoint: 000053
to stream Main, to step Merge: 001140
to stream Main, to step Curation: 001132

Le document en format XML

<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Cold quarantine responses of 'Tarocco' oranges to short hot water and thiabendazole postharvest dip treatments</title>
<author><name sortKey="Palma, A" sort="Palma, A" uniqKey="Palma A" first="A." last="Palma">A. Palma</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>CN.R. Institute of Sciences of Food Production, Traversa La Crucca 3, Regione Baldinca</s1>
<s2>07040 Li Punti, Sassari</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Italie</country>
<wicri:noRegion>07040 Li Punti, Sassari</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="D Aquino, S" sort="D Aquino, S" uniqKey="D Aquino S" first="S." last="D'Aquino">S. D'Aquino</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>CN.R. Institute of Sciences of Food Production, Traversa La Crucca 3, Regione Baldinca</s1>
<s2>07040 Li Punti, Sassari</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Italie</country>
<wicri:noRegion>07040 Li Punti, Sassari</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Vanadia, S" sort="Vanadia, S" uniqKey="Vanadia S" first="S." last="Vanadia">S. Vanadia</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>C.N.R. Institute of Sciences of Food Production, via Amendola 122/O</s1>
<s2>70126 Bari</s2>
<s3>ITA</s3>
<sZ>3 aut.</sZ>
</inist:fA14>
<country>Italie</country>
<wicri:noRegion>70126 Bari</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Angioni, A" sort="Angioni, A" uniqKey="Angioni A" first="A." last="Angioni">A. Angioni</name>
<affiliation wicri:level="1"><inist:fA14 i1="03"><s1>Department of Science of Life and Environment, University of Cagliari, Via Fiorelli 1</s1>
<s2>09126 Cagliari</s2>
<s3>ITA</s3>
<sZ>4 aut.</sZ>
</inist:fA14>
<country>Italie</country>
<wicri:noRegion>09126 Cagliari</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Schirra, M" sort="Schirra, M" uniqKey="Schirra M" first="M." last="Schirra">M. Schirra</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>CN.R. Institute of Sciences of Food Production, Traversa La Crucca 3, Regione Baldinca</s1>
<s2>07040 Li Punti, Sassari</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Italie</country>
<wicri:noRegion>07040 Li Punti, Sassari</wicri:noRegion>
</affiliation>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">INIST</idno>
<idno type="inist">13-0195063</idno>
<date when="2013">2013</date>
<idno type="stanalyst">PASCAL 13-0195063 INIST</idno>
<idno type="RBID">Pascal:13-0195063</idno>
<idno type="wicri:Area/PascalFrancis/Corpus">000054</idno>
<idno type="wicri:Area/PascalFrancis/Curation">000946</idno>
<idno type="wicri:Area/PascalFrancis/Checkpoint">000053</idno>
<idno type="wicri:doubleKey">0925-5214:2013:Palma A:cold:quarantine:responses</idno>
<idno type="wicri:Area/Main/Merge">001140</idno>
<idno type="wicri:Area/Main/Curation">001132</idno>
<idno type="wicri:Area/Main/Exploration">001132</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Cold quarantine responses of 'Tarocco' oranges to short hot water and thiabendazole postharvest dip treatments</title>
<author><name sortKey="Palma, A" sort="Palma, A" uniqKey="Palma A" first="A." last="Palma">A. Palma</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>CN.R. Institute of Sciences of Food Production, Traversa La Crucca 3, Regione Baldinca</s1>
<s2>07040 Li Punti, Sassari</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Italie</country>
<wicri:noRegion>07040 Li Punti, Sassari</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="D Aquino, S" sort="D Aquino, S" uniqKey="D Aquino S" first="S." last="D'Aquino">S. D'Aquino</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>CN.R. Institute of Sciences of Food Production, Traversa La Crucca 3, Regione Baldinca</s1>
<s2>07040 Li Punti, Sassari</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Italie</country>
<wicri:noRegion>07040 Li Punti, Sassari</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Vanadia, S" sort="Vanadia, S" uniqKey="Vanadia S" first="S." last="Vanadia">S. Vanadia</name>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>C.N.R. Institute of Sciences of Food Production, via Amendola 122/O</s1>
<s2>70126 Bari</s2>
<s3>ITA</s3>
<sZ>3 aut.</sZ>
</inist:fA14>
<country>Italie</country>
<wicri:noRegion>70126 Bari</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Angioni, A" sort="Angioni, A" uniqKey="Angioni A" first="A." last="Angioni">A. Angioni</name>
<affiliation wicri:level="1"><inist:fA14 i1="03"><s1>Department of Science of Life and Environment, University of Cagliari, Via Fiorelli 1</s1>
<s2>09126 Cagliari</s2>
<s3>ITA</s3>
<sZ>4 aut.</sZ>
</inist:fA14>
<country>Italie</country>
<wicri:noRegion>09126 Cagliari</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Schirra, M" sort="Schirra, M" uniqKey="Schirra M" first="M." last="Schirra">M. Schirra</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>CN.R. Institute of Sciences of Food Production, Traversa La Crucca 3, Regione Baldinca</s1>
<s2>07040 Li Punti, Sassari</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
<country>Italie</country>
<wicri:noRegion>07040 Li Punti, Sassari</wicri:noRegion>
</affiliation>
</author>
</analytic>
<series><title level="j" type="main">Postharvest biology and technology</title>
<title level="j" type="abbreviated">Postharvest biol. technol.</title>
<idno type="ISSN">0925-5214</idno>
<imprint><date when="2013">2013</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
<seriesStmt><title level="j" type="main">Postharvest biology and technology</title>
<title level="j" type="abbreviated">Postharvest biol. technol.</title>
<idno type="ISSN">0925-5214</idno>
</seriesStmt>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Citrus sinensis</term>
<term>Cold</term>
<term>Cuticle</term>
<term>Decomposition</term>
<term>Food preservation</term>
<term>Heat treatment</term>
<term>Hot water</term>
<term>Morphology</term>
<term>Orange</term>
<term>Plant wax</term>
<term>Postharvest</term>
<term>Quarantine</term>
<term>Residue</term>
<term>Storage</term>
<term>Thiabendazole (pesticide)</term>
<term>Warehousing</term>
<term>Water treatment</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Froid</term>
<term>Quarantaine</term>
<term>Orange</term>
<term>Citrus sinensis</term>
<term>Eau chaude</term>
<term>Thiabendazole (pesticide)</term>
<term>Traitement eau</term>
<term>Après récolte</term>
<term>Décomposition</term>
<term>Cire végétale</term>
<term>Cuticule</term>
<term>Morphologie</term>
<term>Conservation aliment</term>
<term>Traitement thermique</term>
<term>Résidu</term>
<term>Entreposage</term>
<term>Stockage</term>
</keywords>
<keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Stockage</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">This study investigated the effects of brief hot water and thiabendazole (TBZ) postharvest dip treatments on ultrastructural changes of fruit epicuticular wax (ECW), TBZ residues, decay development and quality traits of 'Tarocco' oranges [Citrus sinensis (L.) Osbek] subjected to cold quarantine, subsequent simulated transport and shelf-life. Commercially mature fruit were submerged in water at 20 C (control fruit) or TBZ at 1000 mg/L and 20 C for 60 s, or in hot water without or with TBZ at 300 mg/L and 53, 56, or 59 C for 60, 30, and 15 s respectively. Following treatments, fruit were stored for 3 weeks at 1 C (simulated quarantine conditions for fruit disinfestations against Mediterranean fruit fly, Medfly), followed by 4 days at 3 C (simulated long distance transport), and finally kept at 20 °C for 3 days (shelf-life, SL). Scanning electron microscopy (SEM) analysis of 'Tarocco' orange surface showed that the typical wax platelets, lifting around edges of wax plates and areas free of epicuticular wax (ECW), that disappeared after hot water dips at 53-59 C for 60-15 s, become visible again after storage for 21 days at 1 C (quarantine conditions), and changes involving the appearance of rough ultrastructure, presence large curled plates, fissured wax crusts, and areas with ECW deficiencies, became much more pronounced after shelf-life. These occurrences were related to the transient effect of hot water treatment in decay control. Conversely, treatments with 300 mg/L TBZ 53 C for 60 s or 56 C for 30 s effectively reduced decay after quarantine. These treatments were as effective as standard treatment with 1000 mg/L TBZ at 20 °C and produced similarTBZ residue levels in fruit, without impairing fruit quality traits such as visual appearance, weight loss, compression test, sensory attributes, juice color parameters (a<sup>*</sup>
, b<sup>*</sup>
, h, L<sup>*</sup>
, and Chroma), and juice chemical characteristics (soluble solids content, titratable acidity, ascorbic acid, glucose, sucrose, citric acid, total phenols, total anthocyanins, and total antioxidant activity).</div>
</front>
</TEI>
<affiliations><list><country><li>Italie</li>
</country>
</list>
<tree><country name="Italie"><noRegion><name sortKey="Palma, A" sort="Palma, A" uniqKey="Palma A" first="A." last="Palma">A. Palma</name>
</noRegion>
<name sortKey="Angioni, A" sort="Angioni, A" uniqKey="Angioni A" first="A." last="Angioni">A. Angioni</name>
<name sortKey="D Aquino, S" sort="D Aquino, S" uniqKey="D Aquino S" first="S." last="D'Aquino">S. D'Aquino</name>
<name sortKey="Schirra, M" sort="Schirra, M" uniqKey="Schirra M" first="M." last="Schirra">M. Schirra</name>
<name sortKey="Vanadia, S" sort="Vanadia, S" uniqKey="Vanadia S" first="S." last="Vanadia">S. Vanadia</name>
</country>
</tree>
</affiliations>
</record>

Pour manipuler ce document sous Unix (Dilib)

EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Main/Exploration

HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001132 | SxmlIndent | more

HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 001132 | SxmlIndent | more

Pour mettre un lien sur cette page dans le réseau Wicri

{{Explor lien
   |wiki=    Wicri/Bois
   |area=    OrangerV1
   |flux=    Main
   |étape=   Exploration
   |type=    RBID
   |clé=     Pascal:13-0195063
   |texte=   Cold quarantine responses of 'Tarocco' oranges to short hot water and thiabendazole postharvest dip treatments
}}

This area was generated with Dilib version V0.6.25.
Data generation: Sat Dec 3 17:11:04 2016. Site generation: Wed Mar 6 18:18:32 2024

	Serveur d'exploration sur l'oranger
	Attention, ce site est en cours de développement ! Attention, site généré par des moyens informatiques à partir de corpus bruts. Les informations ne sont donc pas validées.

Serveur d'exploration sur l'oranger

Cold quarantine responses of 'Tarocco' oranges to short hot water and thiabendazole postharvest dip treatments

Cold quarantine responses of 'Tarocco' oranges to short hot water and thiabendazole postharvest dip treatments

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri