Controlling Technology of Peel Browning of “Fengjie” Navel Orange Fruits

doi:10.7506/spkx1002-6630-200910064

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (10): 269-272.doi: 10.7506/spkx1002-6630-200910064

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Controlling Technology of Peel Browning of “Fengjie” Navel Orange Fruits

GAO Xue1，LI Zheng-guo2

(1. Department of Biology, Hanshan Normal University, Chaozhou 521041, China；
2. College of Bioengineering, Chongqing University, Chongqing 400044, China)

Received:2008-10-20 Revised:2009-01-11 Online:2009-05-15 Published:2010-12-29
Contact: GAO Xue1 E-mail:gaoxue_1@163.com;snowgao1468@sina.com.cn

Abstract

Abstract:

Effects of preharvest calcium spray, bag cover, waxing and postponed harvest on peel browning and qualities of “Fengjie” navel orange (Citrus sinensis Osbeck) were investigated during storage. Results indicated that peel browning was significantly reduced by preharvest calcium spray and bag cover during storage (p < 0.01). Besides, this preharvest calcium treatment also improved skin redness of fruit as well as its quality. However, the peel browning of “Fengjie” navel orange was markedly enhanced by postharvest waxing and postponed harvest. The results suggested that calcium deficiency, waxing, and unsuitable collecting time might be important factors inducing peel browning in navel orange fruits.

Key words: navel orange (Citrus sinensis Osbeck), peel browning, controlling, technology

CLC Number:

TS255.3

GAO Xue1，LI Zheng-guo2. Controlling Technology of Peel Browning of “Fengjie” Navel Orange Fruits[J]. FOOD SCIENCE, 2009, 30(10): 269-272.

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Controlling Technology of Peel Browning of “Fengjie” Navel Orange Fruits

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