ISHS Acta Horticulturae 269: Symposium on Tropical Fruit in International Trade
POSSIBILITY TO USE SUCROSE FATTY ACID ESTERS FOR LOW TEMPERATURE DISINFESTATION OF CITRUS FRUITS |
| Author: | T. Murata |
| Abstract:
The occurrence of chilling injury in fruit treated with 0.2 to 0.3% sucrose fatty acid esters (12:0, 14:0, 16:0, 18:0 and 18:1 - C) was investigated. Kabosu (Citrus sphaerocarpa Hort. ex Tanaka) and Seminole (C. grandis Macfadyen x C. tangerina Tanaka) stored for 16 to 18 days at 1 ± 0.5°C, as prescribed for disinfestation of citrus fruit were then held for one week at 6 ± 0.5°C and/or 20 ± 1°C) of lemon (C. limon Burm. f. cv. Eureka) and grapefruit (C. paradisi Macf. cv. Marsh). The occurrence of chilling injury during cold storage and cold treatment was effectively reduced by the treatment with sucrose fatty acid esters. Chilling induced pitting of treated fruit was reduced 36.1% to 52.8% (significant difference, P<0.05) for Kabosu, 15.5% (0.01) for Seminole, 23.2% (0.01) to 53.7% (ns) for lemon and 22.2% (0.05) to 70.5% (ns) for grapefruit over the control at the end of storage. These results suggest that the chilling injury during and after cold treatment for disinfestation of citrus fruits can be alleviated by the treatment with sucrose fatty acid esters. | |
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