Once harvested, the kumquat fruits continue to breathe, which is exacerbated by higher temperatures in the field and during transport to packing stations. Navel oranges, Star Ruby grapefruit and Eureka lemons..........64 Table 4.1 The zone of inhibition (mm) for Penicillium digitalatum and Penicillium.
INTRODUCTION
Isolation and in vivo screening of yeast and Bacillus antagonists for the control of Penicillium digitalatum from citrus fruits. The potential of a new fungicide fludioxonil for the control of stem rot and green mold on Florida citrus fruit.
A REVIEW OF LITERATURE ON THE POSTHARVEST CHARACTERISTICS,
Abstract
Introduction
Harvesting and Disorders Affecting Kumquat Quality
- Introduction to kumquat fruit
- Impact of harvesting techniques
- Pathological and physiological disorders
Citrus fruits can be classified as being non-climacteric with low respiration rate and ethylene evolution during the ripening stage (Porat et al., 2004; Ladaniya, 2008; Acid rot requires open wounds on the citrus fruit to enter and spread (Ladaniya, 2008; Talibi et al. , 2012).
Postharvest Quality of Citrus
- Physical quality parameters
- Skin colour
- Weight loss
- Firmness
- Chemical quality parameters
- Total titratable acid
- Total soluble solids
- Maturity index
- Microbiological quality
- Penicillium digitatum and Penicillium italicum
- Citrus black spot
The perception of citrus fruit color is an important factor in determining a customer's willingness to purchase (Olmo et al., 2000; Singh and Reddy, 2006). Weight loss is an important factor in citrus fruit deterioration and is often associated with a decrease in firmness (Porat et al., 1999).
Pre-Packaging Treatments
- Heat treatments
- Surface wax and coatings
- Ultra-violet irradiation
- Chlorinated water
- Anolyte water
- Sodium carbonate and sodium bicarbonate
- Postharvest biocontrol treatments
- Integrated pre-packaging treatments
The two main protein groups activated by hot water treatments are: (1) heat shock proteins (HSP) and (2) pathogenesis-related proteins (PRP) (Pavoncello et al., 2001). However, excessive heat exposure can lead to phytotoxic damage to the fruit (Ben-Yehoshua et al., 2000; Irtwange, 2006).
Harvest and Postharvest Technologies and Machinery
- General packhouse operations
- Transport to the packhouse
- Types of conveyors
- Citrus sorters and graders
- Combined washing and disinfection treatments
- Combined washing and hot water treatments
- Biocontrol and fungicide application
- Surface waxing and coating methods
- Surface moisture removal
- Energy sources and consumption during operations
Rinsing after disinfection allows excess disinfectants to be removed from the fruit surface. The removal of moisture from the fruit surface is one of the main unit operations in citrus processing (Fito et al., 2004).
The South African Citrus Supply Chain and Markets
- The main citrus cultivars in South Africa
- Market access
- Supply chain challenges
Group feeding requires that kumquats be transported with other horticultural commodities due to the small volumes harvested. There are few small-scale farmers who contribute to the export market (Department of Agriculture, Forestry and Fisheries a).
Discussion and Conclusion
Chlorine treatments are more effective when used in combination with other packaging treatments, such as hot water treatments (Boyette et al., 1993). Effective prepacking treatments must be applied early in the supply chain to improve shelf life and preserve fruit quality, such as hot water treatments (Rodov et al., 1995) and waxing (Hagenmaier and Baker, 1994).
Commercial testing of Aspire: a yeast preparation for the biological control of citrus postharvest decay. Effects of combining hot water, sodium bicarbonate, and biocontrol on postharvest decay in citrus fruits.
PHYSICAL PROPERTIES OF KUMQUAT, ORANGES, GRAPEFRUIT AND
- Abstract
- Introduction
- Materials and Methods
- Data collection and analysis
- Results and Discussion
- Fruit mass and dimensions
- Fruit volume and density
- Fruit shape
- Surface area
- Conclusion
- References
Physical properties provide an indication of fruit movement and behavior during processing (Sharifi et al., 2007). Physical properties of seedless Lisbon and Frost Eureka lemons were obtained from Baradaran et al.
IN VITRO AND IN VIVO DISINFECTION AND BIOCONTROL TREATMENTS
Abstract
Introduction
Some of these treatments include hot water, biocontrol agents, and anolyte water (Ben-Yehoshua et al., 2005; Workneh et al., 2011). Anolyte water has been shown to have strong bactericidal effects on most pathogens (Al-Haq et al., 2002).
Materials and Methods
- Sample fruit production
- Fungal cultures
- Preparation of inoculum
- Treatment preparation
- Sample preparation
- In vitro experiment
- In vivo experiment
- Inoculation of kumquat fruit
- Isolation of fungi from infected fruits
Each of the Petri dishes containing the fungal culture was flooded with 20 ml of sterile distilled water (Smilanick et al., 1999). The fruits were sorted into 6 lots of 18 fruits and marked at the bottom of the fruit using a white marker.
Statistical Analysis and Data Collection
The fruit was stored at ambient conditions for two weeks to observe mold growth every day. After a period of 14 days, the microorganisms on the surface of the fruits were isolated on rose bengal agar following the method used by Sivakumar et al.
Results and Discussion
- In vitro experiment
- In vivo experiment
- Kumquat fruit
- Microbial growth from plating inoculated and treated
This indicated that neither the anolyte water nor the chlorinated water inhibited growth of the biocontrol agent. On the rose Bengal agar, anolyte water combined with B13 was most effective in reducing the growth of P.
Conclusion
However, chlorinated water in combination with B13 and B13 alone was slightly more effective at reducing P growth. While B13 alone and chlorinated water in combination with B13 were more effective at reducing P growth.
This study found that despite the disinfectant properties of anolytic water and chlorinated water, they can be used in combination with B13. Further studies are required to determine the effect of chlorinated water, anolyte water and B13 on the physical, chemical and microbiological quality of kumquat fruit to realize the potential of these treatments.
Abstract
Introduction
The aim of this experiment was to investigate the effect of different pre-packing treatments on the post-harvest quality of kumquat fruit. Determine the effect of individual and combined prepacking treatments on physical, chemical and microbiological quality of kumquat fruit.
Materials and Methods
- Sample fruit production
- Pre-packaging treatments
- Experimental design
- Isolation of Penicillium digitatum and Penicillium italicum from
- Sample preparation
- Inoculation of kumquat using Penicillium digitatum and
Three HOBO data loggers (Onset HOBO Data Logger, Massachusetts, USA) were used to measure the ambient conditions (temperature and relative humidity) in the storage area. The wounds were allowed to dry for 24 h, after which half of the fruit (36 lots of 15 fruits) were inoculated with 10 μl of P.
Data Collection and Analysis
- Decay severity
- Physiological weight loss
- Peel colour
- Peel firmness
- Peel moisture content
- Total soluble solids
The differential weight loss was calculated for each sample per range and converted to a percentage of the fruit's original fresh weight (wet basis) (Singh and Reddy, 2006; Hong et al., 2007). The weight of the foil and peel was measured using a Mettler PJ 300 scale (Mettler-Toledo, Barcelona, Spain).
Statistical Data Analysis
The total soluble solids expressed as °Brix were determined by extracting juice from the pulp of each fruit and placing it on the prism of the Atago digital hand-held 'bag'. The prism was cleaned with 99.9% ethanol and then with distilled water, with a soft cloth between samples.
Results and Discussion
- Decay severity
- Physiological weight loss
- Peel colour
- Peel firmness
- Peel moisture content
- Total soluble solids
The treatment and storage period were highly significant (P≤0.001) regarding the changes in the moisture content of the kumquat peel. However, the storage period was found to be highly significant (P≤0.001) with respect to the changes in the TSS.
Conclusion
Based on the results, it can be said that the use of integrated treatments is beneficial in reducing the growth rate of TSS, which is an indicator of a slower rate of maturation. The use of anole water, hot water and biocontrol were found to be the most effective treatment in reducing the ripening rate of kumquat fruits.
Effects of hot water treatment on storage stability of Satsuma mandarin as control of postharvest decay. Effects of postharvest hot water and hot air treatment on storage decay and quality attributes of kumquat (Fortunella japonica Lour.
DEVELOPMENT AND EVALUATION OF A SMALL-SCALE IN-FIELD
Abstract
Evaluate the overall efficiency of the prepack treatment unit in terms of power and water consumption. How can the integrated post-harvest citrus treatment unit (IPCTU) be efficiently designed to include the anolyte water, hot water and B13 treatments.
Design Considerations and Description of the IPCTU
Removal of the surface moisture also removes excess heat from the fruit so that it returns to ambient temperature (Fallik, 2004). After completion of the treatment, the fruit is air-dried at ambient conditions to allow the biocontrol agent to adhere to the surface.
Materials and Methods
- Sample fruit production
- Thermal efficiency and energy analysis
- Pre-packaging treatments
- Experimental Design
- Isolation of Penicillium digitatum from infected fruit
- Sample preparation
- Inoculation of kumquat using Penicillium digitatum
The experiments were fully factorial and performed in triplicate with three replications. This was done on kumquat fruits inoculated only with Penicillium digitatum. After treatment, the fruit was stored at ambient conditions for 14 days at 23°C and 66% relative humidity, as recorded by the data logger.
Data Collection and Analysis
- Decay severity
- Physiological weight loss
- Peel firmness
With a 1.5 mm diameter probe, two punctures were made on the fruit sample on opposite sides of the equatorial region. The maximum force required to pierce the fetus was taken as the external strength of the fetus (Valero et al., 1998).
Economic evaluation
Statistical Data Analysis
Results and Discussion
- Thermal efficiency and energy analysis
- Economic evaluation
- Effect on fruit quality
- Decay severity
- Physiological weight loss
- Peel firmness
The payback period and determination of cost components for IPCTU's fixed and variable costs are shown in Table 6.1. The change in peel firmness of kumquat fruit as a result of different prepacking treatments is shown in Table 6.4.
Conclusion
A total of 36 combination treatments were tested to determine the treatment(s) that was most beneficial in terms of spoilage, PWL, and peel strength of kumquat fruit. A more comprehensive evaluation of the physical, chemical, microbiological, and subjective quality of kumquat fruit subjected to these treatment conditions is provided in Chapter 7.
These treatments include a combination of three main treatments of (1) anole water, (2) hot water, and (3) B13 at exposure times and temperatures that were common, which resulted in the most beneficial effect on rot severity. , PWL and firmness of kumquat fruit peel. Extending the storage life of kumquat fruit with postharvest hot dip treatments in water and cooling agent.
TREATMENT COMPARISON OF KUMQUAT FRUIT USING THE
Abstract
It is therefore recommended that treatment 1 be applied with the postharvest citrus treatment unit to kumquat fruit such as P.
Introduction
There is still a lack of research focusing on packaging treatment and quality of kumquat fruit. Effect of different packaging treatments on the physical, chemical, microbiological and subjective quality of kumquat fruit.
Materials and Methods
- Sample fruit production
- Pre-packaging treatments
- Experimental design
- Sample preparation
- Inoculation of kumquat using Penicillium digitatum and
Untreated kumquat fruits were inspected based on uniformity of size, color and damage (Hong et al., 2007). Fruits were sampled on Days 0 (before and after treatments), 7, 14 and 21 for the physical, chemical, microbiological and subjective quality.
Data Collection and Analysis
- Physiological weight loss
- Peel colour
- Peel firmness
- Peel moisture content
- Total soluble solids
- Microbiological
- Subjective quality analysis
- Overall ranking of treatment
Colonies were counted after the required incubation period for each of the three microorganisms and the results expressed as the average number of colony forming units (CFU) per gram (El-Ghaouth et al., 2000). This number was assigned to a treatment based on how effectively the treatment maintained or improved individual quality parameters compared to other treatments.
Statistical Data Analysis
The physical properties considered included any physical damage that may have occurred during storage, skin discoloration, skin gloss and smoothness, watery texture, and the onset of rotting or mold growth. To create a better insight into the performance of each of the six treatments, each treatment was assigned a number from 1 to 6 at the end of the storage period (day 21).
Results and Discussion
- Physiological weight loss
- Peel colour
- Peel firmness
- Peel moisture content
- Total soluble solids
- Microbiological
- Total aerobic plate count
- Total coliform count
- Total fungal count
- Subjective quality analysis
- Overall ranking of fruit
A small increase in peel firmness was observed for treatment 1 (between days 7 and 14) and treatment 6 (between days 0A and 7). The interaction between treatment and storage period was found to be less significant (P≤0.05) with regard to the change in CC.
Conclusion
The curative effect of the hot water is its ability to induce plant host resistance to pathogenic infections (Ben-Yehoshua et al., 2005). The third effect offered by the B13 biocontrol agent is the prevention of future infections (Abraham et al., 2010).
Anolyte water is an environmentally friendly treatment produced by the electrolysis of salt and water, the active compound of which is hypochlorous acid, which has strong disinfection capabilities (Whangchai et al., 2010). In addition, heat smoothes the fruit surface by melting and redistributing the epicuticular wax (Hong et al., 2007).
CONCLUSIONS AND RECOMMENDATIONS FOR FUTURE RESEARCH 181
Practical Relevance
APPENDIX A – PACKHOUSE TREATMENTS
