Cold quarantine responses of ‘Tarocco’ oranges to short hot water and thiabendazole postharvest dip treatments |
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| Institution: | 1. C.N.R. Institute of Sciences of Food Production, Traversa La Crucca 3, Regione Baldinca, 07040 Li Punti, Sassari, Italy;2. C.N.R. Institute of Sciences of Food Production, via Amendola 122/O, 70126 Bari, Italy;3. Department of Science of Life and Environment, University of Cagliari, Via Fiorelli 1, 09126 Cagliari, Italy;1. Citrus Research International, PO Box 20285, Humewood, 6013, Port Elizabeth, South Africa;2. Department of Zoology and Entomology, Rhodes University, PO Box 94, Grahamstown, 6140, South Africa;3. Citrus Research International, PO Box 28, Nelspruit 1200, South Africa;4. Citrus Research International, Department of Horticultural Science, University of Stellenbosch, PO Box 2201, Matieland 7602, South Africa;1. IRTA, Ctra. Cabrils km 2, Cabrils, Barcelona, Spain;2. Departament d’Entomologia, Centre de Protecció Vegetal i Biotecnologia (CPVB), Institut Valencià d’Investigacions Agràries (IVIA), Apartat Oficial, 46113 Montcada, València, Spain;3. Unitat Associada d’Entomologia Universitat Jaume I (UJI) – IVIA, UJI, Campus del Riu Sec, 12071 Castelló de la Plana, Spain;4. Centre de Tecnologia Postcollita (CTP), IVIA, Apartat Oficial, 46113 Montcada, València, Spain;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. School of Medical Sciences, the University of New South Wales, Sydney, NSW 2052, Australia;1. Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, 2000 Rosario, Argentina;2. Estación Experimental Concordia, Instituto Nacional de Tecnología Agropecuaria (INTA), Colonia Yeruá, Argentina;1. College of Food Science, Southwest University, Chongqing 400715, PR China;2. Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China;1. Department of Biology, University of Texas Rio Grande Valley, 1201 West University Drive, Edinburg, TX 78539, United States;2. USDA ARS Cattle Fever Tick Research Lab, Moore Air Base, 22675 N. Moorefield Rd, Edinburg, TX 78541, United States;3. USDA-APHIS Center for Plant Health Science and Technology Mission Laboratory, Moore Air Base, 22675 N. Moorefield Rd, Edinburg, TX 78541, United States |
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| Abstract: | This study investigated the effects of brief hot water and thiabendazole (TBZ) postharvest dip treatments on ultrastructural changes of fruit epicuticular wax (ECW), TBZ residues, decay development and quality traits of ‘Tarocco’ oranges Citrus sinensis (L.) Osbek] subjected to cold quarantine, subsequent simulated transport and shelf-life. Commercially mature fruit were submerged in water at 20 °C (control fruit) or TBZ at 1000 mg/L and 20 °C for 60 s, or in hot water without or with TBZ at 300 mg/L and 53, 56, or 59 °C for 60, 30, and 15 s respectively. Following treatments, fruit were stored for 3 weeks at 1 °C (simulated quarantine conditions for fruit disinfestations against Mediterranean fruit fly, Medfly), followed by 4 days at 3 °C (simulated long distance transport), and finally kept at 20 °C for 3 days (shelf-life, SL). Scanning electron microscopy (SEM) analysis of ‘Tarocco’ orange surface showed that the typical wax platelets, lifting around edges of wax plates and areas free of epicuticular wax (ECW), that disappeared after hot water dips at 53–59 °C for 60–15 s, become visible again after storage for 21 days at 1 °C (quarantine conditions), and changes involving the appearance of rough ultrastructure, presence large curled plates, fissured wax crusts, and areas with ECW deficiencies, became much more pronounced after shelf-life. These occurrences were related to the transient effect of hot water treatment in decay control. Conversely, treatments with 300 mg/L TBZ 53 °C for 60 s or 56 °C for 30 s effectively reduced decay after quarantine. These treatments were as effective as standard treatment with 1000 mg/L TBZ at 20 °C and produced similar TBZ residue levels in fruit, without impairing fruit quality traits such as visual appearance, weight loss, compression test, sensory attributes, juice color parameters (a*, b*, h, L*, and Chroma), and juice chemical characteristics (soluble solids content, titratable acidity, ascorbic acid, glucose, sucrose, citric acid, total phenols, total anthocyanins, and total antioxidant activity). |
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