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Journal of Food Quality
Volume 2017, Article ID 5871756, 7 pages
https://doi.org/10.1155/2017/5871756
Research Article

Effects of Combined Heat and Preservative Treatment on Storability of Ponkan Fruit (Citrus reticulata Blanco cv. Ponkan) during Postharvest Storage

1Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
2Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Opening Laboratory of Agricultural Products Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China
3Quzhou Academy of Agricultural Science, Quzhou 324000, China
4Agricultural Bureau of Quzhou Kecheng, Quzhou 324000, China

Correspondence should be addressed to Chongde Sun; nc.ude.ujz@6002nuseda

Received 15 March 2017; Accepted 4 May 2017; Published 24 May 2017

Academic Editor: Daming Fan

Copyright © 2017 Dandan Tang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Heat treatment and preservative application have been widely used during postharvest storage of many fresh products, but the effect of their combination on citrus storage has rarely been investigated. In this study, the optimal heat treatment (HT) conditions and HT combined with preservative treatment were investigated for Ponkan fruit (Citrus reticulata Blanco cv. Ponkan) storage. Results indicated that HT at 55°C for 20 s can significantly reduce the decay rate of Ponkan fruit, and a combination of HT and 25% of the preservative dosage used in production of iminoctadine tris (albesilate), 2,4-dichlorophenoxyacetic acid, and imazalil significantly reduced the decay rate without affecting fruit quality. In addition, the increased fiber contents in fruit receiving the HT combined with preservative treatments may be a response preventing fungus infection and enhancing fruit storability and resistance. The above results suggested that the combination of HT and 25% of the preservative production dosage was optimal for controlling Ponkan fruit decay during storage.