Effects of wax coating and phenyllactic acid (PLA) on quality and storage life of Vietnamese Sweet Orange cv. Canh

ผลของการเคลือบผิวด้วยขี้ผึ้งและการใช้กรดฟีนิลแลกติก(PLA) ต่อคุณภาพและอายุการเก็บรักษาของส้มหวานเวียดนามพันธุ์คาน

Name: Nguyen Thu Huyen

ThaSH: Sweet Orange -- Preservation

Classification :.DDC: 634.31

ThaSH: Farm produce -- Preservation

Abstract: Orange cv. Canh is one of the best quality fruit and has a high economic value in Vietnam. This study aimed to find effectiveness methods to prolong the storage life of orange cv. Canh. The fruit were coated with mixed wax (bees and carnauba wax - MW) 4, 6, 8 and 10% thenthe fruit were stored at ambient temperature (22oC±2) RH 80±5% for 20 days, and at low temperature (5oC±1) RH 80±5% for 50 days, while uncoated fruit were used as control. At ambient temperature, 8% MW coating couldreduce the percentage of fruit decay and weight loss, rate of respiration and peelshrinkage while ethanol concentration increased during the storage time. Moreover, fruit maintained TSS, total sugars, TA, ascorbic acid, and sensory score higher than those of other treatments and control. Lenticels and stomata was observed by SEM. At low temperature (5oC±1), 8% MW coating could reduce the percentage of weight loss, rotten fruit, and rate of respiration for 50 days in storage and increase ethanol. Moreover, the coated fruit still maintained their marketable properties expressed by TA, TSS, ascorbic acid, total sugars, ethanol and sensory scores. When the fruit were soaked with phenyllactic acid (PLA) 1.5, 2.0, 2.5 and 3.0% before coated with 8% MW and stored at ambient temperature, it was showed that PLA at a concentration of 2.5% in association with 8% MW had strong antimicrobial and antifungal activity against Penicillium sp. and Aspergillus sp.; and was able to completely inhibit the growth of green mold Penicillium sp. infection in orange cv. Canh. The percentage of fruit decay, weight loss, TSS were reduced but total microorganisms and TA increased during the storage period. In addition, fruit maintained a higher sensory score for marketing purposes. For prolong storage life at 5oC±1 and RH 80±5%, the fruit were soaked with 2.5% PLA before coated with 8% MW compared with the untreated fruit and coating with commercial wax (chitosan 0.2%). The results showed that 2.5% PLA and coating 8% MW treatment could prolong storage life of the fruit to 60 days while the storage life of untreated fruit and coating with commercial wax were 40 and 50 days respectively.

Chiang Mai University Library

Address: Chiang Mai

Email: cmulibref@cmu.ac.th

Name: Ngo Xuan Manh

Role: Chairman

Name: Tanachai Pankasemsuk

Role: Member

Name: Sarunya Nalumpang

Role: Member

Name: Viboon Changrue

Role: Member

Name: Kanda Whangchai

Role: Member

Created: 2016

Modified: 2020-01-04

Issued: 2020-01-04

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Th 634.31 N576E 2016

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Postharvest Technology

Grantor: Chiang Mai University

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