Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure

Nasiru Alhassan

doi:doi:10.11648/j.wjfst.20220603.12

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Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure

Nasiru Alhassan

Published in World Journal of Food Science and Technology (Volume 6, Issue 3)

Received: 17 May 2022 Accepted: 16 June 2022 Published: 28 July 2022

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Abstract

This study determined the effects of concentration of fluroxypyr 333 g L^-1 on calyx senescence and other postharvest qualities of 'Afourer' mandarins and Navel oranges at shelf life in the presence of lower exogenous ethylene. The fruits were dipped in fluroxypyr solutions for 2 minutes at concentrations of 0 (control), 6, 12, or 24 mL L^-1, then stored at 20°C and relative humidity of 65-72% for five weeks in the presence of 0.1 ppm ethylene. The tests showed that citrus fruit treated with 6 mL L^-1 had lower calyx senescence, lower respiration rate, weight loss, and retained firmness level than control fruit and other concentrations. Furthermore, fluroxypyr delayed the increase in TSS and retard the degradation in titratable acidity levels, slowing an increase in the maturity index of both citrus types compared to control. In addition, low ethanol accumulation was observed in the auxin-treated fruits; however, it was slightly higher in 'Afourer' mandarins than Navel oranges, which was expected. Overall, the results demonstrated that the application of fluroxypyr on citrus as a postharvest dipping could delay calyx senescence and maintain fruit quality. However, more studies would seem warranted to understand the mechanism through which the fluroxypyr works to delay postharvest calyx senescence and maintain citrus fruit quality during prolonged storage.

Published in	World Journal of Food Science and Technology (Volume 6, Issue 3)
DOI	10.11648/j.wjfst.20220603.12
Page(s)	69-76
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Citrus Fruit, Calyx Senescence, Fluroxypyr Treatment, Ethylene Exposure, Quality, Storage

References

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[2]	Carvalho PC, Salvador A, Navarro P, Monterde A, Martínez-Jávega MJ. Effect of Auxin Treatments on Calyx Senescence in the Degreening of Four Mandarin Cultivars. HortScience. 2008: 43, 747-752.
[3]	Chaudhary P, Jayaprakasha GK, Porat R, Patil BS. Degreening and postharvest storage influences' Star Ruby' grapefruit (Citrus paradisi Macf.) bioactive compounds. Food Chem. 2012: 135, 1667-1675.
[4]	Sdiri S, Navarro P, Salvador A. Postharvest application of a new growth regulator reduces calyx alterations of citrus fruit induced by degreening treatment. Postharvest Biol. Technol. 2013: 75, 68-74.
[5]	Alhassan N, Golding JB, Wills RBH, Bowyer MC, Pristijono P. Long-term exposure to low ethylene and storage temperatures delays calyx senescence and maintains 'Afourer’ Mandarins and Navel Oranges Quality. Foods. 2019: 8, 1-13.
[6]	Li Y, Golding JB, Arcot J, Wills, RBH. Continuous exposure to ethylene in the storage environment adversely affects ‘Afourer’ mandarin fruit quality. Food Chem. 2018: 242, 585-590.
[7]	Ma Q, Zhu, L, Feng, S, Xu R, Kong D, Deng X, Cheng Y. Fluroxypyr - a potential surrogate of 2,4-dichlorophenoxyacetic acid for retarding calyx senescence in postharvest citrus fruit. Postharvest Biol. Technol. 2015: 105, 17-25.
[8]	Jiménez-Cuesta M, Cuquerella J, Martínez-Jávega JM. Theory and practice of citrus degreening. Comm. I.N.I.A Tech. Sheet. 1983: 46, 22.
[9]	Cuquerella J, Martínez-Jávega, JM, Monterde A, Navarro P, Salvador A. New Color measurement system for Levante citrus. Agric. Special Post-harvest. 2004: 298, 304.
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[12]	Ke D, Kader AA. Tolerance of 'Valencia’ oranges to controlled atmospheres, as determined by physiological responses and quality attributes. J. Amer. Soc. Hort. Sci. 1990: 115, 779-783.
[13]	Cohen E, Shalom Y, Rosenberger I. Postharvest ethanol build-up and off-ﬂavour in ‘Murcott’ tangerine fruits. J. Am. Soc. Hortic. Sci. 1990: 115, 775-778.
[14]	Marcilla A, Martínez M, Carot JM, Palou L, Del Río MA. Relationship between sensory and physicochemical quality parameters of cold-stored ‘Clemenules’ mandarins coated with two commercial waxes. Spanish J. Agric. Res. 2009: 7, 181-189.
[15]	Obenland D, Collin, S, Mackey B, Sievert J, Arpaia ML. Storage temperature and time influence the sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition. Postharvest Biol. Technol. 2011: 59, 187-193.
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APA Style

Nasiru Alhassan. (2022). Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure. World Journal of Food Science and Technology, 6(3), 69-76. https://doi.org/10.11648/j.wjfst.20220603.12

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ACS Style

Nasiru Alhassan. Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure. World J. Food Sci. Technol. 2022, 6(3), 69-76. doi: 10.11648/j.wjfst.20220603.12

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AMA Style

Nasiru Alhassan. Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure. World J Food Sci Technol. 2022;6(3):69-76. doi: 10.11648/j.wjfst.20220603.12

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@article{10.11648/j.wjfst.20220603.12,
  author = {Nasiru Alhassan},
  title = {Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure},
  journal = {World Journal of Food Science and Technology},
  volume = {6},
  number = {3},
  pages = {69-76},
  doi = {10.11648/j.wjfst.20220603.12},
  url = {https://doi.org/10.11648/j.wjfst.20220603.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220603.12},
  abstract = {This study determined the effects of concentration of fluroxypyr 333 g L-1 on calyx senescence and other postharvest qualities of 'Afourer' mandarins and Navel oranges at shelf life in the presence of lower exogenous ethylene. The fruits were dipped in fluroxypyr solutions for 2 minutes at concentrations of 0 (control), 6, 12, or 24 mL L-1, then stored at 20°C and relative humidity of 65-72% for five weeks in the presence of 0.1 ppm ethylene. The tests showed that citrus fruit treated with 6 mL L-1 had lower calyx senescence, lower respiration rate, weight loss, and retained firmness level than control fruit and other concentrations. Furthermore, fluroxypyr delayed the increase in TSS and retard the degradation in titratable acidity levels, slowing an increase in the maturity index of both citrus types compared to control. In addition, low ethanol accumulation was observed in the auxin-treated fruits; however, it was slightly higher in 'Afourer' mandarins than Navel oranges, which was expected. Overall, the results demonstrated that the application of fluroxypyr on citrus as a postharvest dipping could delay calyx senescence and maintain fruit quality. However, more studies would seem warranted to understand the mechanism through which the fluroxypyr works to delay postharvest calyx senescence and maintain citrus fruit quality during prolonged storage.},
 year = {2022}
}

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TY  - JOUR
T1  - Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure
AU  - Nasiru Alhassan
Y1  - 2022/07/28
PY  - 2022
N1  - https://doi.org/10.11648/j.wjfst.20220603.12
DO  - 10.11648/j.wjfst.20220603.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 69
EP  - 76
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20220603.12
AB  - This study determined the effects of concentration of fluroxypyr 333 g L-1 on calyx senescence and other postharvest qualities of 'Afourer' mandarins and Navel oranges at shelf life in the presence of lower exogenous ethylene. The fruits were dipped in fluroxypyr solutions for 2 minutes at concentrations of 0 (control), 6, 12, or 24 mL L-1, then stored at 20°C and relative humidity of 65-72% for five weeks in the presence of 0.1 ppm ethylene. The tests showed that citrus fruit treated with 6 mL L-1 had lower calyx senescence, lower respiration rate, weight loss, and retained firmness level than control fruit and other concentrations. Furthermore, fluroxypyr delayed the increase in TSS and retard the degradation in titratable acidity levels, slowing an increase in the maturity index of both citrus types compared to control. In addition, low ethanol accumulation was observed in the auxin-treated fruits; however, it was slightly higher in 'Afourer' mandarins than Navel oranges, which was expected. Overall, the results demonstrated that the application of fluroxypyr on citrus as a postharvest dipping could delay calyx senescence and maintain fruit quality. However, more studies would seem warranted to understand the mechanism through which the fluroxypyr works to delay postharvest calyx senescence and maintain citrus fruit quality during prolonged storage.
VL  - 6
IS  - 3
ER  -

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Author Information

Nasiru Alhassan

Department of Agricultural Engineering, Hilla Limann Technical University, Wa, Ghana

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APA Style

Nasiru Alhassan. (2022). Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure. World Journal of Food Science and Technology, 6(3), 69-76. https://doi.org/10.11648/j.wjfst.20220603.12

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ACS Style

Nasiru Alhassan. Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure. World J. Food Sci. Technol. 2022, 6(3), 69-76. doi: 10.11648/j.wjfst.20220603.12

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AMA Style

Nasiru Alhassan. Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure. World J Food Sci Technol. 2022;6(3):69-76. doi: 10.11648/j.wjfst.20220603.12

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@article{10.11648/j.wjfst.20220603.12,
  author = {Nasiru Alhassan},
  title = {Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure},
  journal = {World Journal of Food Science and Technology},
  volume = {6},
  number = {3},
  pages = {69-76},
  doi = {10.11648/j.wjfst.20220603.12},
  url = {https://doi.org/10.11648/j.wjfst.20220603.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220603.12},
  abstract = {This study determined the effects of concentration of fluroxypyr 333 g L-1 on calyx senescence and other postharvest qualities of 'Afourer' mandarins and Navel oranges at shelf life in the presence of lower exogenous ethylene. The fruits were dipped in fluroxypyr solutions for 2 minutes at concentrations of 0 (control), 6, 12, or 24 mL L-1, then stored at 20°C and relative humidity of 65-72% for five weeks in the presence of 0.1 ppm ethylene. The tests showed that citrus fruit treated with 6 mL L-1 had lower calyx senescence, lower respiration rate, weight loss, and retained firmness level than control fruit and other concentrations. Furthermore, fluroxypyr delayed the increase in TSS and retard the degradation in titratable acidity levels, slowing an increase in the maturity index of both citrus types compared to control. In addition, low ethanol accumulation was observed in the auxin-treated fruits; however, it was slightly higher in 'Afourer' mandarins than Navel oranges, which was expected. Overall, the results demonstrated that the application of fluroxypyr on citrus as a postharvest dipping could delay calyx senescence and maintain fruit quality. However, more studies would seem warranted to understand the mechanism through which the fluroxypyr works to delay postharvest calyx senescence and maintain citrus fruit quality during prolonged storage.},
 year = {2022}
}

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TY  - JOUR
T1  - Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure
AU  - Nasiru Alhassan
Y1  - 2022/07/28
PY  - 2022
N1  - https://doi.org/10.11648/j.wjfst.20220603.12
DO  - 10.11648/j.wjfst.20220603.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 69
EP  - 76
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20220603.12
AB  - This study determined the effects of concentration of fluroxypyr 333 g L-1 on calyx senescence and other postharvest qualities of 'Afourer' mandarins and Navel oranges at shelf life in the presence of lower exogenous ethylene. The fruits were dipped in fluroxypyr solutions for 2 minutes at concentrations of 0 (control), 6, 12, or 24 mL L-1, then stored at 20°C and relative humidity of 65-72% for five weeks in the presence of 0.1 ppm ethylene. The tests showed that citrus fruit treated with 6 mL L-1 had lower calyx senescence, lower respiration rate, weight loss, and retained firmness level than control fruit and other concentrations. Furthermore, fluroxypyr delayed the increase in TSS and retard the degradation in titratable acidity levels, slowing an increase in the maturity index of both citrus types compared to control. In addition, low ethanol accumulation was observed in the auxin-treated fruits; however, it was slightly higher in 'Afourer' mandarins than Navel oranges, which was expected. Overall, the results demonstrated that the application of fluroxypyr on citrus as a postharvest dipping could delay calyx senescence and maintain fruit quality. However, more studies would seem warranted to understand the mechanism through which the fluroxypyr works to delay postharvest calyx senescence and maintain citrus fruit quality during prolonged storage.
VL  - 6
IS  - 3
ER  -

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