Effects of Edible Coatings and 1-MCP Treatments on Retention of Peel Green Color during Postharvest Storage in Sudachi Fruit

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  • Hira Natsuki
    Shiga R&D Center, Mitsubishi Chemical Corporation Graduate School of Environmental and Life Science, Okayama University
  • Okada Rui
    Graduate School of Environmental and Life Science, Okayama University
  • Sangawa Momoka
    Faculty of Agriculture, Okayama University
  • Mitalo Oscar W.
    Graduate School of Environmental and Life Science, Okayama University Graduate School of Life and Environmental Sciences, University of Tsukuba
  • Yano Chikara
    Faculty of Agriculture, Okayama University
  • Akagi Takashi
    Graduate School of Environmental and Life Science, Okayama University Faculty of Agriculture, Okayama University
  • Ushijima Koichiro
    Graduate School of Environmental and Life Science, Okayama University Faculty of Agriculture, Okayama University
  • Kubo Yasutaka
    Graduate School of Environmental and Life Science, Okayama University Faculty of Agriculture, Okayama University

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Other Title
  • エディブルコーティングと1-MCP処理が収穫後のスダチ果実の緑色保持に及ぼす影響
  • エディブルコーティング ト 1-MCP ショリ ガ シュウカク ゴ ノ スダチ カジツ ノ リョクショク ホジ ニ オヨボス エイキョウ

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Abstract

<p>Maintenance of green peel is desirable during storage and marketing of sudachi (Citrus sudachi Hort. ex Shirai) fruit. This study investigated the potential of edible coatings and 1-methylcyclopropene (1-MCP) treatment in extending the postharvest life during storage at 10, 15, and 20°C. Edible coatings were applied on freshly harvested green sudachi fruit either as a layer by layer (LBL), which involved alternate deposition of chitosan and alginate, or as an ion complex (IC) coating, which involved one-time deposition of a chitosan and alginate mixture. Storage at 10°C maintained the green peel color for up to 15 d with no significant differences among the treatments. At 15 and 20°C, the edible coatings significantly lowered ethylene production and respiration rates, and noticeably maintained green peel color for up to 19 d when applied as tri-layer IC, and 15 d when applied as tri-layer LBL. In addition, tri-layer IC coatings during storage at 15°C appeared to be more effective as they further extended the green peel stage to 21 d compared with 7 and 11 d for mono- and bilayer coatings, respectively. By contrast, 1-MCP treatment failed to inhibit peel yellowing, but instead stimulated fruit respiration and ethylene production. From these results, it is evident that edible coatings may provide a promising postharvest method to extend the postharvest life and preserve the quality of sudachi fruit.</p>

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