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Effect of storage temperatures on postharvest qualities and storage life of 'Canh' sweet orange fruit
- Hyuen, N. T., Tanachai, P.
- Acta horticulturae 2018 no.1213 pp. 177-184
- ambient temperature, ascorbic acid, fruits, oranges, sensory evaluation, shelf life, storage temperature, titratable acidity, total soluble solids, weight loss
- The effect of storage temperatures on postharvest qualities and storage life of Vietnamese sweet ‘Canh’ orange fruit were studied, by storing fruit at ambient temperature, 3, 5, 7, and 9°C for 40 days. The percentage of fruit decay, weight loss, rate of respiration, sensory evaluations, total soluble solids content (TSS), total sugars, titrable acidity, and ascorbic acid were studied. The results showed that the percentage of fruit decay, weight loss, and rate of respiration were reduced during storage. After 40 days, the fruit stored in low temperatures still maintained their marketable properties as expressed by their TSS, total sugars, titrable acidity, ascorbic acid and the sensory evaluation by taste panels. For the control, stored at ambient temperature, the shelf-life was only 10 days.