Postharvest quality and physiological responses of clove bud extract dip on 'Newhall' navel orange
Identifieur interne : 001589 ( Main/Exploration ); précédent : 001588; suivant : 001590Postharvest 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.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Horticulture.
English descriptors
- KwdEn :
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.
Affiliations:
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sortKey="Ashan Zhang" sort="Ashan Zhang" uniqKey="Ashan Zhang" last="Ashan Zhang">ASHAN ZHANG</name><affiliation wicri:level="1"><inist:fA14 i1="03"><s1>College of Agronomy, Jiangxi Agricultural University</s1><s2>Nanchang 330045</s2><s3>CHN</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ></inist:fA14><country>République populaire de Chine</country><placeName><settlement type="city">Nanchang</settlement><region type="province">Jiangxi</region></placeName></affiliation></author><author><name sortKey="Jinyin Chen" sort="Jinyin Chen" uniqKey="Jinyin Chen" last="Jinyin Chen">JINYIN CHEN</name><affiliation wicri:level="1"><inist:fA14 i1="03"><s1>College of Agronomy, Jiangxi Agricultural University</s1><s2>Nanchang 330045</s2><s3>CHN</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ></inist:fA14><country>République populaire de Chine</country><placeName><settlement type="city">Nanchang</settlement><region type="province">Jiangxi</region></placeName></affiliation></author><author><name sortKey="Yongqi Fu" sort="Yongqi Fu" uniqKey="Yongqi Fu" last="Yongqi Fu">YONGQI FU</name><affiliation wicri:level="1"><inist:fA14 i1="03"><s1>College of Agronomy, Jiangxi Agricultural University</s1><s2>Nanchang 330045</s2><s3>CHN</s3><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ></inist:fA14><country>République populaire de Chine</country><placeName><settlement type="city">Nanchang</settlement><region type="province">Jiangxi</region></placeName></affiliation></author></analytic><series><title level="j" type="main">Scientia horticulturae</title><title level="j" type="abbreviated">Sci. hortic.</title><idno type="ISSN">0304-4238</idno><imprint><date when="2012">2012</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Scientia horticulturae</title><title level="j" type="abbreviated">Sci. hortic.</title><idno type="ISSN">0304-4238</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Bud</term><term>Citrus sinensis</term><term>Clove</term><term>Functional response</term><term>Horticulture</term><term>Orange</term><term>Physiological parameter</term><term>Postharvest</term><term>Postharvest physiology</term><term>Production quality</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Qualité production</term><term>Après récolte</term><term>Réponse fonctionnelle</term><term>Paramètre physiologique</term><term>Bourgeon</term><term>Physiologie après récolte</term><term>Horticulture</term><term>Citrus sinensis</term><term>Clou de girofle</term><term>Orange</term></keywords><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Horticulture</term></keywords></textClass></profileDesc></teiHeader><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></front></TEI><affiliations><list><country><li>République populaire de Chine</li></country><region><li>Jiangxi</li></region><settlement><li>Nanchang</li></settlement></list><tree><country name="République populaire de Chine"><region name="Jiangxi"><name sortKey="Rong Zeng" sort="Rong Zeng" uniqKey="Rong Zeng" last="Rong Zeng">RONG ZENG</name></region><name sortKey="Ashan Zhang" sort="Ashan Zhang" uniqKey="Ashan Zhang" last="Ashan Zhang">ASHAN ZHANG</name><name sortKey="Jinyin Chen" sort="Jinyin Chen" uniqKey="Jinyin Chen" last="Jinyin Chen">JINYIN CHEN</name><name sortKey="Rong Zeng" sort="Rong Zeng" uniqKey="Rong Zeng" last="Rong Zeng">RONG ZENG</name><name sortKey="Yongqi Fu" sort="Yongqi Fu" uniqKey="Yongqi Fu" last="Yongqi Fu">YONGQI FU</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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