Tangerine to Commercial Coatings with Samples of 10 Fruit Per Treatment

| POSTHARVEST BIOLOGY AND TECHNOLOGY

HORTSCIENCE 45(4):605–609. 2010. ually using an average 0.2 g of wax/fruit spread evenly over the fruit surface using latex-gloved hands and air-dried at room Physiological and Physicochemical temperature. The tangerines were stored at room temperature (23 ± 3 C) and 56% ± 5% Responses of ‘Sai Nam Phueng’ RH for 13 d. Weight loss. Weight loss was determined Tangerine to Commercial Coatings with samples of 10 fruit per treatment. The fruit from each treatment were weighed on Pimjai Seehanam1 and Danai Boonyakiat Days 0, 1, 4, 7, 10, and 13 of storage. The Department of Plant Science and Natural Resource, Faculty of Agriculture, weight losses are expressed as the percent- Chiang Mai University, Chiang Mai 50200, Thailand ages of the Day 0 weight. Gloss. Reflectance measurements of fruit Nithiya Rattanapanone shine were made in gloss units with the micro- Department of Food Science and Technology, Faculty of Agro-Industry, TRI-gloss reflectance meter (BYK Gardner Inc., Silver Spring, MD) fitted with a shield Chiang Mai University, Chiang Mai 50200, Thailand having a 19-mm diameter hole (Hagenmaier Additional index words. tangerine, coatings, quality, ethanol, internal gases and Baker, 1994). For each experiment, 10 measurements per fruit were made on each of Abstract. Tangerine fruit cv. Sai Nam Phueng was coated with six commercial coatings: 10 numbered tangerine on Day 1. Citrashine, Fomesa, Citrosol AK, Supershine-C, Zivdar, and Perfect Shine. Fruit were Estimation of off-flavor. Ten untrained coated using gloved hands and stored at room temperature (23 ± 3 8C) and 56% ± 5% panelists evaluated off-flavor by tasting using relative humidity. Physiological and chemical properties were recorded on Days 0, 1, 4, 7, a scale of 1 to 4 in which 4 = excellent, 3 = 10, and 13. All coated fruit had lower respiration rates, reduced weight loss, higher gloss, slightly off-flavor, 2 = moderately off-flavor, and better appearance than control fruit. Coatings somewhat increased total soluble and 1 = extremely off-flavor. Fruit taste was solids levels, but had no major effects on pH, titratable acidity, or vitamin C contents. rated ‘‘unacceptable’’ when the taste score Among the various wax formulations, tangerines coated with Zivdar, and to a lesser was below 3. extent Perfect Shine, had the highest internal O2 and lowest internal CO2 levels, resulting Visual appearance. Tangerine fruit were in the lowest juice ethanol levels. Application of other coatings, especially Citrosol AK rated for visual quality, wilting, and shrivel- and Supershine-C, resulted in enhanced accumulation of off-flavors and decreased ing using a scale of 1 to 5 in which 5 = sensory acceptability. excellent, 4 = good, 3 = fair, 2 = poor, and 1 = unusable. Fruit appearance was rated ‘‘unacceptable’’ when the score was below 3. Tangerine (Citrus reticulata Blanco) is Coatings can be formulated from lipids, Determination of internal O2 and CO2. a subtropical fruit of high commercial value resins, polysaccharides, proteins, and syn- Ten fruit were used per treatment for each in the fruit market and is commonly consumed thetic polymers (McHung, 1996). They can coating. The internal gas was withdrawn by as a fresh fruit in Thailand. In commercial create different levels of water loss and a syringe (previously flushed with helium gas practice, tangerine fruit are coated to increase modify internal atmosphere depending on to remove oxygen) with the needle inserted shine and reduce water loss. Many imported the chemical nature, thickness, and character through the blossom end into the internal coatings are being used by various packing- of the surface cover (Amarante et al., 2001; space of fruit submerged in water (Hagen- houses in Thailand. Surface coatings can Hagenmaier and Baker, 1993). There is little maier, 2001). The O2 and CO2 concentrations improve the postharvest quality of horticul- information on how the citrus coatings that were measured with a gas chromatograph tural commodities (Hagenmaier and Baker, are currently being used in Thailand affect (Model GC-8A; SHIMADZU, Tokyo, Japan) 1995). A principal disadvantage of coatings is quality of the local fruit. In the present study, equipped with a thermal conductivity detec- the development of off-flavor, which can be we compared six commercial coatings on tor fitted with a CTR-1 column (2 m · 6mm adversely affected by the coating for reasons physiological and physicochemical changes o.d.) (Alltech, Deerfield, IL) consisting of an related to permeation of gases through the peel of tangerine fruit cv. Sai Nam Phueng. The outer column (Parapak Type N; 80-100 (Hagenmaier, 2002; Hagenmaier and Baker, responses to the coatings are expressed in Mesh; SHIMADZU). The column tempera- 1993). If anaerobic conditions occur, an ex- terms of internal gas concentration, ethanol ture was 65 C and the thermal conductivity cessive build-up of volatile compounds such content, off-flavor development, respiration detector was 110 C. Peak areas obtained as acetaldehyde and ethanol in citrus fruit can rate, and chemical compositions of tangerine from standard gas mixtures were determined lead to the production of off-flavor (Chen and fruit during storage. before and after analysis of samples. Oxygen Nussinovitch, 2000, 2001; Shaw et al., 1991). concentration was calculated from the O2-Ar Coated mandarin fruit are very susceptible to Materials and Methods peak area after correction for 0.9% Ar in anaerobic respiration (Cohen et al., 1990). atmosphere (Hagenmaier, 2001). Plant material. Tangerine fruit cv. Sai Determination of ethanol content. Etha- Nam Phueng was harvested at commercial nol in fruit juice was measured using an Received for publication 14 Sept. 2009. Accepted maturity from a commercial orchard in Fang ethanol assay kit (Diagnostic Chemical Lim- for publication 19 Jan. 2010. district, Chiang Mai province, Thailand, in ited, Charlottetown, Canada) as described by We thank the Office of the Higher Education Dec. 2006. Fruit were transported to the Post- Bonnichsen and Theorell (1951). The pooled Commission, Thailand, for supporting the grant harvest Horticultural Laboratory, Department juice of 10 fruit was extracted using a juice fund under the program Strategic Scholarships for of Plant Science and Natural Resource, Fac- maker. Ten microliters of juice was mixed Frontier Research Network for the Ph.D. Program ulty of Agriculture, Chiang Mai University. with 1.5 mL of buffer-NAD-ADH-buffer Thai Doctoral degree for this research and also Fruit were selected for weight range 90 to mixture and incubated for 20 min at 25 ± 2 thank the Thailand Research Fund and Faculty of 130 g and defect-free. C. The absorbance was measured at 340 nm Agriculture, Chiang Mai University, for their Postharvest treatments. Tangerine fruit within 30 min. The concentration of ethanol support. We especially thank Robert D. Hagenmaier and Elizabeth A. Baldwin (USDA Citrus & Sub- were cleaned with a dried cotton cloth and was calculated from a graph made from tropical Products Laboratory, Winter Haven, FL) for coated with six different commercial coat- standard ethanol content. Ethanol was mea- advice on the manuscript. ings, which are usually used by packing sured in triplicate determinations. 1To whom reprint requests should be addressed; houses (Table 1) and non-coated fruit were Respiration rate. Respiration rates were e-mail [email protected]. used as controls. Coatings were applied man- measured every 3 d and eight fruit (1 kg)

HORTSCIENCE VOL. 45(4) APRIL 2010 605 Table 1. Commercial coatings, main components, and their sources. Name of commercial coating Abbreviation Main componentsz Source of product Citrashine CIS Shellac-based wax formulated with purified Citrashine (Pty) Ltd., South Africa natural secretion and water-emulsifying agents Fomesa (Waterwax) FOM 10% oxidized polyethylene wax Fomesa Fruitech, S.L., Spain 8% glycerol ester of wood rosin 2% ammonium hydroxide Citrosol AK CSA 18% w/v carnauba and rosin Productos Citrosol, S.A., Spain Supershine-C SUS 18% w/v waxes, modified gum, rosin, Tecnidex, Spain oxidized polyethylene, and adjuvants Zivdar ZIV 18% w/v waxes, shellac, polyethylene wax, Safepack Products Ltd., Israel and imazalil Perfect Shine PFS Carnauba wax, natural resin, fatty acid, P.S. Wax Tech, Co. Ltd., Thailand fatty alcohol, ammonia zComponents were declared on the product labels. were sealed in a plastic chamber (17.5 cm · 27.0 cm · 11.5 cm) with continuous air flow at 23 ± 3 C. A 1-mL gas sample was withdrawn with a plastic-tight syringe and analyzed for CO2 by gas chromatograph (Model GC-8A; SHIMADZU) fitted with a Parapak Type N (80–100 Mesh; SHI- MADZU) consisting of an outer column (CTR-1 column; 2 m · 6 mm o.d.; Alltech). The column temperature was 65 C and the thermal conductivity detector was 110 C. The respiration rate was expressed as milli- grams of CO2 per kilogram of fruit per hour (mg CO2/kg/hr). Measurement of total soluble solids Fig. 1. Effects of commercial coatings on weight loss of tangerine fruit stored at room temperature (23 ± (TSS), titratable acidity (TA), pH, TSS/TA 3 C) and 56% ± 5% relative humidity for 7 d. Mean separation between columns by least significant ratio, and ascorbic acid. Three fruit of three difference test at P # 0.05. replications per treatment were squeezed with a hand-press juicer. The juice was measured for total soluble solids content with in weight loss was probably the result of the Estimation of off-flavor. The flavor scores a digital refractometer (Model PR-101; effects of these coatings as a semipermeable of coated tangerine fruit were evaluated after ATAGO, Tokyo, Japan). The pH of juice barrier against O2,CO2, moisture, and solute storage for 7 d. The flavor was perceived as was measured by a pH meter (Model CG 842/ movement, thereby reducing respiration, wa- more ‘‘fermented’’ for fruit coated with 14 pH; SCOTT, Hofheim, Germany). Titrat- ter loss, and oxidation rates (Baldwin et al., Supershine-C, Citrosol AK, Citrashine, and able acidity (TA) was determined by diluting 1999). The rate of water loss can be reduced Fomesa than for fruit coated with Zivdar and 10 mL of fruit juice to 100 mL with distilled by 30% to 50% with the use of some waxes non-coated control fruit (Fig. 3). Flavor can water and titrated with 0.1 N NaOH to a pH (Wills et al., 1998). Carnauba wax and be adversely affected by the coating that 8.2. TA was expressed as percent citric acid shellac are good barriers of moisture loss, reduces permeation of gases through the peel. per 100 mL fruit juice. The ratios of total whereas polyethylene have higher permeabil- Citrus fruit, like other plant products in soluble solids (TSS) to TA were calculated as ity of water vapor (Hagenmaier and Baker, general, continues to respire after harvest, the average of the ratios. Ascorbic acid 1993; Hagenmaier and Shaw, 1992). Similar intake O2, and release CO2. Unless these content was determined by the 2,6-dichlor- results were obtained with Sazuma manda- gases are able to pass through the peel oindophenol titrimetric method (Ranganna, rins and Shamuti oranges. The data show that without too much restriction, the CO2 con- 1986). The results were expressed in milli- the lowest weight loss was manifested in centration builds up in the fruit and the O2 grams of ascorbic acid per 100 mL fruit juice. Primafresh-coated fruit, whereas the highest becomes depleted. These changes can result Statistical analysis. One-way analysis of weight loss was recorded for the control fruit in a change in the respiratory process so that variance was used to determine treatment followed by fruit coated with Britex, PacRite- off-flavor is produced (Hagenmaier, 1998). effects and comparisons were made at P # StorRite, Decco, and Natural Zivdar coatings Extremely low O2 levels or excessively high 0.05 using the least significant difference test (Mannheim and Soffer, 1996). CO2 levels that induce fermentation can re- to separate means (SPSS software; SPSS Inc., Gloss. Coated ‘Sai Nam Phueng’ tanger- sult in the generation of off-flavor (Cohen Chicago, IL). ines had higher initial gloss than non-coated et al., 1990). There was a relationship be- fruit (Fig. 2) as previously reported for ‘Mor’ tween the amounts of ethanol content and low Results and Discussion mandarins (Porat et al., 2005). Tangerines O2 and high CO2 concentrations in tangerine coated with Citrashine and Perfect Shine had fruit. The fruit coatings apparently reduced Weight loss. The weight loss of commer- the highest gloss unit (Fig. 2). The high-gloss passage of O2 through the peel and thus cially coated fruit was significantly less than coatings were composed mainly of shellac created partial anaerobic conditions in the that of the control fruit. The least weight loss and wood rosin more than coatings made fruit, which resulted in the formation of was exhibited by the Fomesa coating fol- from waxes such as polyethylene or carnauba products of anaerobic respiration, e.g., etha- lowed by Citrashine, Supershine-C, Zivdar, wax (Hagenmaier and Baker, 1994). By nol and acetaldehyde. The coatings also Citrosol AK, and Perfect Shine (Fig. 1). observation with the naked eye, the gloss of prevented the exit of CO2, ethanol, and Weight loss is mainly caused by fruit tran- all coatings decreased during storage but acetaldehyde from the fruit, which led to spiration in which water moves out of the remained higher than the uncoated fruit. De- fermentation and off-flavor induction (Cohen fruit by vapor phase diffusion driven by crease of gloss during storage did not depend et al., 1990; Mannheim and Soffer, 1996). a gradient of water vapor pressure between on coating thickness (Hagenmaier and Baker, Baldwin et al. (1995) reported marked in- inside and outside of the fruit. The reduction 1994). creases in flavor volatiles, especially ethanol,

606 HORTSCIENCE VOL. 45(4) APRIL 2010 ethyl butyrate, and ethyl acetate, in ‘Valen- cia’ oranges coated with a shellac-based citrus coating and stored at 16 to 21 C. A high negative correlation between ethanol and flavor has also been reported for mandarin oranges (Ahmad and Khan, 1987) and ‘Valencia’ oranges (Ke and Kader, 1990). Visual appearance. Tangerine fruit coated with commercial coatings showed better visual appearance results as compared with the non-coated control fruit. An appearance is the most important quality attribute of fresh produce with primary concern for size and color, uniformity, glossiness, and absence of defects in shape (Aked, 2000). Appearance Fig. 2. Effects of commercial coatings on the gloss of tangerine fruit stored at room temperature (23 ± 3 C) can be affected by surface dehydration result- and 56% ± 5% relative humidity on Day 1. The gloss unit was from 0 to 5, with 0 = no gloss and 5 = very glossy. Mean separation between columns by the least significant difference test at P # 0.05. ing in whitening, waxiness, and discoloration (like resulting from enzymatic browning). Selective coating materials can reduce moisture loss, control surface dehydration and discoloration, delay the surface whitening, and enhance the glossiness of fruit surfaces (Lin and Zhao, 2007). Data regarding storage intervals showed a gradual decline in appearance over the storage period prolonged (data not shown). This may be the result of the loss of moisture, which in turn affected the quality of fruit. Water loss can cause shrinkage, softening of the flesh, ripening, senescence through ethylene production, and other meta- bolic changes (Bai et al., 2002). Internal O2 and CO2. Uncoated fruit had lower internal O2, whereas it had 2% higher CO2 than atmosphere. In contrast, coated Fig. 3. Effects of commercial coatings on the off-flavor and appearance score of tangerine fruit stored at fruit had internal O2 lower by 9% to 16% room temperature (23 ± 3 C) and 56% ± 5% relative humidity for 7 d. The off-flavor score scale was and internal CO2 concentrations higher by from 1 to 4, with 1 = extreme off-flavor and 4 = excellent. The appearance score scale was from 1 to 5, 3% to 15% (Fig. 4). Gas exchange between with 1 = unusable and 5 = excellent. Mean separation between columns by the least significant internal fruit and external atmosphere is by difference test at P # 0.05. permeation through the cuticle and by diffusion through pores. Application of surface coatings covers the cuticle and may block pores on the fruit surface (Ben-Yehoshua et al., 1985; Hagenmaier, 2000). Coatings with low permeability offer more of a barrier to gas exchange between the fruit and external atmosphere, resulting in a modified internal fruit atmosphere of relatively high CO2 and low O2. This can benefit fruit shelf life in the same way as controlled atmosphere or modified atmosphere packaging does, whereas excessive modification can cause anaerobic metabolism (Hagenmaier, 2002). Furthermore, internal gas composition was highly dependent on coating type and thickness. In previous works, the effects of different Fig. 4. Effects of commercial coatings on the internal O2 and CO2 of tangerine fruit stored at room types of wax on gas permeability and anaer- temperature (23 ± 3 C) and 56% ± 5% relative humidity for 7 d. Mean separation between columns by obic conditions were studied in various orange the least significant difference test at P # 0.05. and mandarin varieties. It was concluded that wax-based coatings, especially for polyethylene-based, are much more permeable than the internal CO2 of grapefruit and ‘Valencia’ or- gave a relatively lower ethanol content than carnauba-, shellac-, and wood rosin-based ange was lower for polyethylene- and carnauba- other coatings (Fig. 5). The coatings that are coatings and are more suitable for coating based coatings than for shellac and resin applied to fruit form barriers to the passage of mandarins (Hagenmaier, 2000; Hagenmaier (Hagenmaier and Baker, 1994). O2 and CO2 through the fruit peel (Hagenmaier, and Baker, 1993, 1995; Hagenmaier and Determination of ethanol content. Etha- 2005). Low O2 and/or high CO2 can induce Shaw, 1992; Mannheim and Soffer, 1996). nol content of the juice from coated fruit anaerobic respiration and enhance fermenta- Hagenmaier and Shaw (1991, 1992) measured varied considerably for each coating treatment tion (Matthesis et al., 1991). Ethanol content gas exchanges for many commercial fruit and increased during storage. Non-coated fruit in the coating application was notably higher coatings. It was found that resin-based coat- showed the lowest ethanol content. The high- as a result of the amount of rosin (shellac or ings (shellac or wood rosin) were less perme- est ethanol content occurred in fruit with the wood rosin) formulations than that of wax able to O2,CO2, and ethylene than carnauba Fomesa, Citrosol AK, and Supershine-C coat- (polyethylene- or carnauba-based) coatings and other wax-based coatings. Furthermore, ings. The Perfect Shine and Zivdar coatings and control fruit. With a lower permeability

HORTSCIENCE VOL. 45(4) APRIL 2010 607 to gases, shellac and wood resin coatings The control fruit had a higher respiration rate treatment means ± SD on Day 7 (Table 2) result in lower internal O2, higher internal than coated tangerine fruit. Supershine-C showed that %TSS found in tangerine treated CO2, and a subsequent build-up of acetalde- coating provided the lowest respiration rate with Zivdar was higher than Citrashine, hyde and ethanol under anaerobic conditions, compared with others. The production of Fomesa, and untreated fruit. However, no which leads to off-flavor in citrus fruit (Bald- CO2 for the coated fruit was lower than in significant difference of %TSS was found in win et al., 1995; Cohen et al., 1990; Hagen- the control (Fig. 6). The suppression of tangerine fruit coated with Citrosol AK, maier, 2000, 2002; Hagenmaier and Baker, respiration was likely the result of the mod- Supershine-C, or Perfect Shine coatings. 1993). Ahmad and Khan (1987) found sig- ification of the internal atmosphere of the Coated fruit showed less TSSs loss than nificant amounts of ethanol in waxed man- fruit (decreasing O2 and increasing CO2) control fruit and had also been reported for darins accompanied with a change in flavor. caused by the semipermeable characteristics mandarin coated with different emulsions These researchers attributed the off-flavor to of the coatings to these gases (Banks, 1984). (Togrul and Arslan, 2004). an insufficient supply of O2 through the wax Reduction of the respiration rate as a result of The pH value in fruit coated with Zivdar coating, which caused partial anaerobic res- coatings has also been reported for cherries (3.53 ± 0.04) was higher than Citrashine piration. Similar results were reported for (Martinez-Romero et al., 2006), strawberry (Table 2). There were no significant differ- wax-coated ‘Pineapple’ oranges (Nisperos- (El Ghaouth et al., 1991), and longan (Jiang ences in pH between fruit treated with Ziv- Carriedo et al., 1990). and Li, 2001). dar, Fomesa, Citrosol AK, Supershine-C, and Respiration rate. Statistical analysis Measurement of total soluble solids Perfect Shine coatings and the non-coated showed a significant difference between con- (TSS), titratable acidity (TA), pH, TSS/TA control. Comparison of treatment means trol and coated samples for respiration rates. ratio, and ascorbic acid. Comparison of showed an increasing trend of pH in all treatments during storage for 13 d (data not shown). The increase in pH may have been the result of the metabolisms of acids with respiration during storage (Togrul and Arslan, 2004). Coating with Citrashine resulted in the highest %TA (0.59 ± 0.04), whereas the lowest %TA (0.44% ± 0.07% and 0.45% ± 0.04%) were observed in Zivdar- and Perfect Shine-coated fruit (Table 2). There was a de- crease in acidity in all treatments during storage (data not shown). In this investiga- tion, coating treatments did not affect loss of TA in tangerine fruit during storage. The TSS/TA ratio of tangerine coated with Zivdar was higher than that of tangerines Fig. 5. Effects of commercial coatings on the ethanol content of tangerine fruit stored at room temperature coated with Citrashine, Fomesa, Supershine- (23 ± 3 C) and 56% ± 5% relative humidity for 7 d. Mean separation between columns by the least C, and non-coated control fruit (Table 2). significant difference test at P # 0.05. Moreover, the results showed that the TSS/ TA ratio of all treatments was increased during storage (data not shown). Similar results were found in Aloe vera-coated cherry and starch-coated strawberry (Mali and Gross- mann, 2003; Martinez-Romero et al., 2006). The ascorbic acid content of coated tangerine fruit compared with non-coated control was not significantly different after 7 d of storage (Table 2). Ascorbic acid of yellow passion fruit coated with Fruit wax, Sparci- trus, Sunny Side Citrus, and polyethylene was not significantly different from control fruit (Mota et al., 2003).

Conclusion Fig. 6. Effects of commercial coatings on the respiration rate of tangerine fruit stored at room temperature (23 ± 3 C) and 56% ± 5% relative humidity for 13 d. Mean separation by the least signiﬁcant Zivdar and Perfect Shine wax are best difference test at P # 0.05. suited for coating ‘Sai Nam Phueng’ tangerine

Table 2. The quality attributes of ‘Sai Nam Phueng’ tangerine fruit stored at ambient temperature (23 ± 3 C) 56% ± 5% relative humidity for 7 d with wax treatments. Treatments TSS (%) pH TA (%) TSS/TA Vitamin C (mg/100 mL juice) CIS 11.70 ± 0.98b 3.23 ± 0.19b 0.59 ± 0.04a 19.85 ± 1.68b 21.02 ± 1.91 FOM 11.37 ± 0.60b 3.36 ± 0.02ab 0.53 ± 0.06ab 21.86 ± 3.91b 21.66 ± 1.10 CSA 11.30 ± 0.44bc 3.45 ± 0.17a 0.48 ± 0.10ab 24.05 ± 4.69ab 20.38 ± 2.21 SUS 10.80 ± 1.21bc 3.39 ± 0.10ab 0.50 ± 0.07ab 21.89 ± 3.53b 21.66 ± 1.10 ZIV 12.17 ± 1.00a 3.53 ± 0.04a 0.44 ± 0.07b 28.45 ± 6.00a 19.75 ± 1.10 PFS 11.13 ± 0.32bc 3.45 ± 0.01a 0.45 ± 0.04b 24.94 ± 1.70ab 20.38 ± 1.10 Non-coated 9.90 ± 0.70c 3.49 ± 0.08a 0.48 ± 0.06ab 20.85 ± 2.47b 19.11 ± 0.00 LSD0.05 1.42 0.19 0.14 6.57 2.91 Values are means ± SD of three measurements. Mean separation within columns by the least significant difference test at P # 0.05. Means followed by different superscript letters within a column are significantly different. TSS = total soluble solids; TA = titratable acidity; LSD = least significant difference.

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