Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

Author:

Wu Sisi12,Li Xiang34ORCID,Jiang Jing132,Huang Hua32,Cheng Xiaomei32,Li Gaoyang132ORCID,Shan Yang1324,Zhu Xiangrong1324

Affiliation:

1. Longping Branch, College of Biology Hunan University Changsha China

2. Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China

3. Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China

4. Hunan Province International Joint Laboratory on Fruits and Vegetables Processing Quality and Safety Changsha China

Abstract

AbstractTo investigate the influence of heat treatment (HT) on Satsuma mandarin fruit's postharvest quality and cuticle composition, we immersed the fruit for 3 min in hot water at 52°C and subsequently stored them at room temperature (25°C) for 28 days, and fruit quality parameters, such as good fruit rate, weight loss rate, firmness, total soluble solids, total titratable acidity, and ascorbic acid content, were monitored. Additionally, changes in the peel's cuticle composition were analyzed, and wax crystal morphologies on the fruit surface were examined using scanning electron microscopy (SEM). The findings revealed that appropriate HT effectively preserved fruit quality. The main compositions of wax and cutin on the fruit's surface remained consistent between the HT and the CK during storage. The total content of wax and cutin initially increased, peaking on the 14th day of storage, and then decreased, falling below the levels observed on day 0. Notably, the total amount of cutin in the HT group exceeded that of the control group. Specifically, ω‐hydroxy fatty acids with mid‐chain oxo groups and mid‐oh‐ω‐hydroxy fatty acids constituted approximately 90% of the total cutin content. Moreover, the HT group exhibited higher (p < 0.05) total wax content in relation to the control. Fatty acids and alkanes were the predominant components, accounting for approximately 87.5% of the total wax. SEM analysis demonstrated that HT caused wax crystals to melt and redistribute, effectively filling wax gaps. It suggests that HT holds promising potential as a green, safe, and eco‐friendly commercial treatment for preserving the postharvest quality of Satsuma mandarin.Practical ApplicationIn this study, Satsuma citrus (Citrus unshiu) underwent heat treatment (HT) and was subsequently preserved at room temperature (25°C) for 28 days. The findings revealed that HT significantly improved fruit quality compared to the control group. These findings provide valuable insights into the advancement of eco‐friendly and pollution‐free citrus preservation methods, offering essential strategies and process parameters for their practical application.

Publisher

Wiley

Subject

Food Science

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