Potassium sorbate effects on citrus weight loss and decay control |
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| Institution: | 1. Section of Food Engineering Technology, Universiti Kuala Lumpur, Malaysian Institute of Chemical and Bioengineering Technology, Lot 1988 Vendor City, Taboh Naning, 78000 Alor Gajah, Melakac, Malaysia;2. Section of Process Engineering Technology, Universiti Kuala Lumpur, Malaysian Institute of Chemical and Bioengineering Technology, Lot 1988 Vendor City, Taboh Naning, 78000 Alor Gajah, Melaka, Malaysia;1. Department of Floriculture, Catholic University of Daegu, Gyeongsan 712-702, Republic of Korea;2. Department of Horticulture, Cornell University, Ithaca, NY 14853, United States;1. Laboratory of Microbial Ecology and Technology, National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Centre Urbain Nord, 2 Boulevard de la Terre, B.P. 676, 1080, Tunis, Tunisia;2. Department of Agriculture, Food and Environment (Di3A), University of Catania, via S. Sofia 100, 95123, Catania, Italy;3. Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122, Reggio Emilia, Italy;1. Department of Plant Pathology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;2. Citrus Research International, PO Box 28, Nelspruit 1200, South Africa;3. Department of Horticulture, Stellenbosch University, Private bag X1, Stellenbosch 7602, South Africa;1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka-shi, Fukuoka, 819-0395, Japan;2. Department of Food Technology, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia;3. Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka-shi, Fukuoka, 819-0395, Japan;4. Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, 4225, Bangladesh;5. School of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka-shi, Fukuoka, 819-0395, Japan;6. Department of Research of Preservation Technology of Agricultural Products, Vietnam Institute of Agricultural Engineering and Postharvest Technology, Ha Noi, 10000, Viet Nam |
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| Abstract: | Potassium sorbate (PS) is a well-known and widely used food preservative. Among other applications, it is used as a GRAS fungistatic postharvest treatment for citrus, although its use is not free of significant adverse effects. In this paper, we study in detail the efficacy of wax containing increasing concentrations of PS to control Penicillium digitatum decay in citrus fruit, and its effect on fruit weight loss. Decay control and weight loss increased with the concentration of PS in the wax. Wax with typical amounts of 2–5% PS showed poor decay reduction indices (DRI), between 26% and 32%, whereas fruit weight loss increased compared with non-waxed controls. Waxing of fruit reduced weight loss by up to 40%, depending on wax formulation, but the addition of just 2% PS to the wax caused an increase in fruit weight loss of up to 65% compared with the waxed fruit. Similar results were observed for all the types of wax formulations tested. The hygroscopic effects of PS are even more damaging for citrus fruit with leaves. The leaves lose weight very rapidly when PS is added to the wax and they become desiccated in 24 h.We also present the results of a similar study where PS was applied to citrus as an aqueous treatment. When applied in water, PS was far more effective for decay control than when applied in wax, but there was also a considerable increase in fruit weight loss. A treatment combining aqueous PS with Fortisol® Ca Plus biostimulant completely solved the problem of weight loss, these mixtures being commercially feasible treatments. |
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| Keywords: | Potassium sorbate Citrus fruit Wax Weight loss Decay control |
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