Vol. 78 No: 4

Title:
Control of degreening by sucrose laurate ester and heat treatment of Citrus nagato-yuzukichi fruit

Authors:
N. YAMAUCHI, K. EGUCHI, Y. TOKUHARA, Y. YAMASHITA, A. OSHIMA, M. SHIGYO and K. SUGIMOTO

pp: 563-567

Abstract:
The influence of sucrose laurate ester (SLE) and heat treatments on degreening of fruit of Nagato-yuzukichi (Citrus nagato-yuzukichi), a kind of highly flavoured,acidic, green citrus, was determined. The fruit, which were treated with hot water at 50°C or water at ambient temperature (control) for 3 min or with SLE solution at ambient temperature or at 50°C for 3 min, were placed into a perforated polyethylene-film bag and stored at 20°C for two weeks. The level of the Hue angle (surface colour) in SLE-treated fruit at 50°C decreased slightly by 5% in accordance with the suppression of degreening in the flavedo, whereas those in both the hot-water treated fruit and the control decreased by 20% during storage. The level of the Hue angle in SLE-treated fruit at ambient temperature also decreased slightly by about 3% for the first 6 d of storage. Internal O2 and CO2 concentrations of the fruit treated with SLE at 50°C decreased to half and increased 2.8-fold after 7 d of storage, respectively. Of the chemical components, the total sugar and citric acid contents decreased by about 20% during storage, regardless of treatment, but any differences were barely perceptible. The ascorbic acid content, however, remained almost unchanged during storage in fruit of all treatments. The enchancement of chlorophyll-degrading peroxidase activity of SLE-treated fruit at 50°C was more suppressed than any other treatment during storage. These results suggest that SLE treatment at 50°C could effectively reduce degreening of green Nagato-yuzukichi fruit.

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