Effect of Acetic Acid Fumigation and Waxing on Decay, Storability and Marketabilityof Mandarin Fruits

摘要

Decay caused by Penicillium spp is a major problem for production storage marketing, storage and export of mandarin in Egypt. Acetic acid (AA) vapor and acetic acid (AA) vapor with wax could be an alternative to the use of postharvest fungicides for disease control. The Fumigation using acetic acid at concentration of 0.1 ml/L air either alone or with carnauba wax spray was applied to the naturally and artificially inoculated mandarin fruits with Penicillium digitatum or Penicillium italicum before storage at 5°C and relative humidity (RH) 90-95% for 45 days then at room temperature for 5 days and 75% RH as a simulation marketing life. In vitro results showed that treatment of acetic acid at 0.1ml/L air vapor with wax had significant impacts in reducing the extent of decay and growth of Penicillium spp. Also, the physicochemical properties of the natural and artificially inoculated mandarin fruits maintain the quality as delayed the changes in firmness, weight loss, titratable acidity, soluble solids content, ascorbic acid, juice ratio and respiration rate and increase marketability of the naturally fruits compared with control ones. Wax combined with acetic acid in the vapor phase could offer promise for controlling postharvest pathogens and maintain fruit quality during cold storage and increase marketability of mandarin fruits.