Abstract
Experiments were conducted to assess the effects of hexanal, calcium chloride, and smoke on the post-harvest quality of oranges under ambient (room) temperature (28±2?C) and reduced temperature storage (18±2?C) conditions on two varieties of sweet orange (Citrus x sinensis (L.) Osbeck) cvs ‘Msasa’ and ‘Jaffa’. Fruit were dipped in enhanced freshness formulation (EFF) containing hexanal as the key ingredient at 0.01%, 0.02%, and 0.04% (volume/volume), or calcium chloride solution at 1%, 2%, and 4% (weight /volume) for five minutes each, or subjected to a smoking regime, simulating a popular traditional practice, by burning 0.5 kg, 1.0 kg, and 1.5 kg of dried banana leaves, or left untreated (control). Various parameters including physiological weight loss, fruit firmness, total soluble solids (TSS), titratable acidity (TA), and the TSS/TA ratio were assessed to determine effects on post-harvest quality of fruit. Results indicate that hexanal and calcium chloride treatments significantly (p < 0.001) reduced physiological weight loss, maintained fruit firmness and significantly higher TSS in both varieties compared to smoke treatment and untreated controls. Reduced temperature storage also significantly (p < 0.001) lowered physiological weight loss of hexanal- and calcium chloride-treated oranges. Based on the results of this study, post-harvest dip treatments with hexanal solution at 0.02% or calcium chloride solution at 2% coupled with reduced temperature storage at 18°C are recommended to maintain the quality of fresh oranges in Tanzania. On the contrary, the application of smoke is highly discouraged as it reduces the quality of oranges.
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Claims 8
Claim · model-written summary
Hexanal reduced physiological weight loss in both orange varieties relative to smoke and untreated controls.
Verbatim
e0“hexanal and calcium chloride treatments significantly (p < 0.001) reduced physiological weight loss, maintained fruit firmness and significantly higher TSS in both varieties compared to smoke treatment and untreated controls”
t0“post-harvest quality of oranges”
Claim · model-written summary
Calcium chloride reduced physiological weight loss in both varieties.
Verbatim
e0“hexanal and calcium chloride treatments significantly (p < 0.001) reduced physiological weight loss, maintained fruit firmness and significantly higher TSS in both varieties compared to smoke treatment and untreated controls”
t0“post-harvest quality of oranges”
Claim · model-written summary
Hexanal maintained firmness and raised TSS in both varieties compared with smoke and untreated controls.
Verbatim
e0“hexanal and calcium chloride treatments significantly (p < 0.001) reduced physiological weight loss, maintained fruit firmness and significantly higher TSS in both varieties compared to smoke treatment and untreated controls”
t0“post-harvest quality of oranges”
Claim · model-written summary
Calcium chloride maintained firmness and raised TSS in both varieties.
Verbatim
e0“hexanal and calcium chloride treatments significantly (p < 0.001) reduced physiological weight loss, maintained fruit firmness and significantly higher TSS in both varieties compared to smoke treatment and untreated controls”
t0“post-harvest quality of oranges”
Claim · model-written summary
Reduced temperature storage lowered physiological weight loss of treated oranges.
- Taxon
- orangese0
- Treatment
- Reduced temperature storagee0
- Outcome
- physiological weight losse0
- Direction
- lowerede0
- Qualifier
- hexanal- and calcium chloride-treatede0
Not reportedComparator
Verbatim
e0“Reduced temperature storage also significantly (p < 0.001) lowered physiological weight loss of hexanal- and calcium chloride-treated oranges”
Claim · model-written summary
The authors recommend 0.02% hexanal dip with 18°C storage for orange quality.
Verbatim
e0“post-harvest dip treatments with hexanal solution at 0.02% or calcium chloride solution at 2% coupled with reduced temperature storage at 18°C are recommended to maintain the quality of fresh oranges in Tanzania”
Claim · model-written summary
The authors recommend 2% calcium chloride dip with 18°C storage.
Verbatim
e0“post-harvest dip treatments with hexanal solution at 0.02% or calcium chloride solution at 2% coupled with reduced temperature storage at 18°C are recommended to maintain the quality of fresh oranges in Tanzania”
Claim · model-written summary
Authors discourage smoke because it reduces orange quality.
Not reportedSetting
Verbatim
e0“the application of smoke is highly discouraged as it reduces the quality of oranges”
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