Optimization of Sweating-Free Pretreatment Process for Commercialization of Postharvest Navel Orange

doi:10.7506/spkx1002-6630-201504007

Abstract

Abstract:

Navel oranges harvested at proper maturity were tested in this study to examine the effects of cleaning and
disinfection time, cleaning and disinfection temperature, and NaCl, ClO2 and NaClO cleaning disinfectant concentrations
on biomass of navel orange skin so as to determine the optimum conditions for sweating-free pretreatment of postharvest
navel orange. The results showed that the total number of colonies in navel orange skin decreased with the extension
of cleaning and disinfection time, and exhibited an initial increase followed by a decrease with elevating cleaning and
disinfection temperature. Different disinfectants had obvious effects on inhibiting the total number of colonies, Penicillium
and Trichoderma viride in navel orange skin. Based on the biggest reduction of microbe counts, the disinfection capacity of
three disinfectants followed the decreasing order: ClO2 > NaClO > NaCl. Therefore, the optimum conditions for sweating-free
pretreatment of postharvest navel orange were determined as 3 min of cleaning and disinfection at 30–35 ℃with 0.15 g/L ClO2.

Key words: navel orange, total numbers of colonies, Penicillium, Trichoderma viride, sweating-free type

CLC Number:

S609.3

FENG Chunmei1, LI Jianqiang1, ZHOU Jianhua2, CAI Yong3, NIU Debao1, LI Xinrong1, CHEN Yiping2. Optimization of Sweating-Free Pretreatment Process for Commercialization of Postharvest Navel Orange[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201504007.

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Optimization of Sweating-Free Pretreatment Process for Commercialization of Postharvest Navel Orange

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