Effects of smoke, hexanal, and calcium chloride on post-harvest quality of oranges [Citrus x sinensis (L.) Osbeck] cvs Msasa and Jaffa under different storage durations and conditions in Tanzania

Authors

  • Anna Baltazari Department of Crop Science and Horticulture, Sokoine University of Agriculture, Tanzania Plant Protection Division, Directorate of Research, Tropical Pesticides Research Institute, Arusha, Tanzania
  • Hosea Dustan Mtui Department of Crop Science and Horticulture, Sokoine University of Agriculture, Tanzania
  • Maulid Walad Mwatawala Department of Crop Science and Horticulture, Sokoine University of Agriculture, Tanzania
  • Lucy Mlipano Chove Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, Tanzania
  • Alan Sullivan University of Guelph, Canada
  • Gopinadhan Paliyath University of Guelph, Canada
  • Jayasankar Subramanian University of Guelph, Canada

Keywords:

Post-harvest treatments, post-harvest loss, shelf life, physiological weight loss, fruit firmness, total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio

Abstract

Experiments were conducted to assess the effects of hexanal, calcium chloride, and smoke on the post-harvest quality of oranges under ambient (room) temperature (28±2?C) and reduced temperature storage (18±2?C) conditions on two varieties of sweet orange (Citrus x sinensis (L.) Osbeck) cvs ‘Msasa’ and ‘Jaffa’. Fruit were dipped in enhanced freshness formulation (EFF) containing hexanal as the key ingredient at 0.01%, 0.02%, and 0.04% (volume/volume), or calcium chloride solution at 1%, 2%, and 4% (weight /volume) for five minutes each, or subjected to a smoking regime, simulating a popular traditional practice, by burning 0.5 kg, 1.0 kg, and 1.5 kg of dried banana leaves, or left untreated (control). Various parameters including physiological weight loss, fruit firmness, total soluble solids (TSS), titratable acidity (TA), and the TSS/TA ratio were assessed to determine effects on post-harvest quality of fruit. Results indicate that hexanal and calcium chloride treatments significantly (p < 0.001) reduced physiological weight loss, maintained fruit firmness and significantly higher TSS in both varieties compared to smoke treatment and untreated controls. Reduced temperature storage also significantly (p < 0.001) lowered physiological weight loss of hexanal- and calcium chloride-treated oranges. Based on the results of this study, post-harvest dip treatments with hexanal solution at 0.02% or calcium chloride solution at 2% coupled with reduced temperature storage at 18°C are recommended to maintain the quality of fresh oranges in Tanzania. On the contrary, the application of smoke is highly discouraged as it reduces the quality of oranges.

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Published

2018-07-23