Abstract:

Previous studies have shown that treatment with 100 μL/L hexanal could significantly inhibit infectious diseases
of citrus fruit. This study was designed to investigate the effects of different concentrations of hexanal on the postharvest
quality of navel orange. After being exposed to 0, 50, 100 or 150 μL/L hexanal vapor for 24 h, the fruit were stored at 5 ℃
and 85%–90% relative humidity for 60 days. Sensory attributes and other indicators were evaluated during storage period.
Results showed that 50 and 100 μL/L hexanal treatments did not have obvious effects on storage quality of navel orange
fruit. However, 150 μL/L hexanal treatment caused poisoning in fruit with symptoms of reddish-brown peel as well as
dryness and granulation of pulp. Besides, the ascorbate content of the fruit treated with 150 μL/L hexanal was significantly
lower than that of other treatments. To conclude, appropriate concentration of hexanal could maintain the quality while high
concentration of hexanal could cause physiological disorder of navel orange fruit.

Key words: hexanal, navel orange, quality, storage