| Maintaining the nutritional value and increasing the shelf life of citrus, fruit coating is important. Currently, small gardeners in the north of Iran to rising storage time and maintain fruit quality, use unconventional methods or materials. The use of natural and organic material to produce a healthy product free of contaminants is rising. Tea seed powder is the by-product of tea seeds after oiling, which has no negative or harmful effects on the environment and use on farms as an organic insecticide. Therefore, the present study aims to investigate the effect of different concentrations of aqueous extract of tea seed powder on quantitative and qualitative characteristics of Citrus sinensis L. Osbeck. This research was done in the type of completely randomized design with five coating treatments as control (distilled water), commercial wax (XEDASOL- MX20), and three concentrations of aqueous extract of tea seed powder as 5, 10, and 15% w/v with three replications. After coating, the fruits were stored for 60 days in a cold house at 8 oC and 85% humidity. The weight of the shell, the juice content, the total soluble solids, the total acidity, and the anthocyanins concentration of the fruit were measured. The results showed that fruits coated with commercial wax had the lowest fruit weight loss. The treatments for tea seed powder extract are also significantly different from the control, and the treatment of 15% tea seed extract had the least weight loss. Fruits impregnated with commercial wax had the highest percentage of total soluble solids that did not significantly different from the tea seed powder extract but had 15% more total soluble solids than the control treatment. The fruits impregnated with commercial wax have the highest content of anthocyanins. The use of 5 and 10% tea seed extract has also had a positive and significant effect on the concentration of anthocyanins compared to control. As a result, it can state that the aqueous extracts of tea seed powder, compared to the control, improve and preserve the properties of the blood orange of the Moro cultivar during the post-harvest period. Therefore, tea seeds products can be promoted as an alternative to chemical pesticides currently used in ordinary warehouses. |
- Shen Y, Yang H, Chen J, Liu D, Ye X. Effect of waxing and wrapping on phenolic content and antioxidant activity of citrus during storage. J Food Process Preservation. 2012;37:222-231.
- Aboutalebi A, Janparvar F. The Impact of Peppermint and Eucalyptus Extract on Reducing Waste After Harvesting Orange Washington Noll, 5th National Conference on New Ideas in Agriculture, Islamic Azad University and Ahad Khorasgan (Isfahan), Faculty of Agric, ( In Persian). 2010.
- Okey N.E. Biocontrol of post-harvest fungal diseases of Citrus sinensis (Sweet orange) using leaf extracts of Azadirachta indica (neem) and Chromolaena odorata. J Plant Agric Res. 2015;1:1-8.
- Tolly W, Rahemi M, Karimi Z. Investigation of the Effects of Thyme and Ginger Oil Extracts on Orange Mold Fruit Orange Fruit in Anbar, 5th Horticultural Sciences Congress, Shiraz University. 2007.
- Barzanooni E, Aghkhani M, Maskooki A, Abbaspourfard M. Effect of pre-heat treatment and herbal essences on the postharvest properties of blood orange. J Hortic Sci. 2014;27:418-423.
- Nor-Natur APS. Trial with Quiponin BS products in a Danish vineyard. Nor-Natur APS, Copenhagen, Denmark. 2003; 1-6.
- Nor-Natur APS. Quiponin: Plant growth stimulant in strawberries. Nor-Natur APS. Nor-Natur APS, Copenhagen, Denmark. 2004; 1-3.
- Yang X, Wang X, Wang K, Su L, Li H, Li R, Shen Q. The nematicidal effect of Camellia seed cake on root-knot nematode Meloidogyne javanica of banana. PloS one, 2015;10: e0119700.
- Sahari M A, Ataii D, Hamedi M. Characteristics of tea seed oil in comparison with sunflower and olive oils and its effect as a natural antioxidant. J American Oil Chemists' Society. 2004;81:585-588.
- Cemeroglu B. Basic analysis methods in fruit and vegetable processing industry. BILTA University Book Series. 1992.
- Khatiwora E, Adsul V.B, Torane R.C, Gaikwad S, Deshpande N R, Kashalkar RV. Spectroscopic determination of total phenol and flavonoid contents of citrus limon peel from north eastern region of India. J Drug Delivery Therapeutics. 2017;7:1368.
- Giusti M.M, Wrolstad R.E. Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chem. 2001;00: F1.2.1–F1.2.13.
- El-Eleryan E.E. Effect of chitosan and green tea on the quality of Washington Navel orange during cold storage. American J Plant Physiol. 2015;10:43-54.
- Zaki Z.A, Yousef ARM, Abd El-Moneim EAA, Emam HE. Effect of some natural extracts on maintaining quality of zaghloul date palm fruits during cold storage. Middle East J Agric Res. 2017;6:464-473.
- Turhan K.N. Is edible coating an alternative to MAP for fresh and minimally processed fruits? In X International Controlled and Modified Atmosphere Research Conference. Actahortic. 2009;876: 299-305.
- Hamedani M, Rabiei V, Moradi H, Ghanbari A. Effect of temperature and storage period on biochemical changes and postharvest quality of Moro blood orange fruit (Citrus sinensis cv. Moro). Iranian J Horticu Sci. 2014;44:367-377.
- Fallico B, Lanza MC, Maccarone E, Asmundo CN, Rapisarda P. Role of hydroxycinnamic acids and vinylphenols in the flavor alteration of blood orange juices. J Agric Food Chem. 1996;44:2654-2657.
- Rapisarda P, Bianco M.L, Pannuzzo P, Timpanaro N. Effect of cold storage on vitamin C, phenolics and antioxidant activity of five orange genotypes [Citrus sinensis (L.) Osbeck]. Postharvest Biology Technol. 2008;49:348-354.
- Chen W, Zhang Z, Shen Y, Duan X, Jiang Y. Effect of tea polyphenols on lipid peroxidation and antioxidant activity of litchi (Litchi chinensis Sonn.) fruit during cold storage. Molecules. 2014;19:16837-16850.
- Zhao B, Li X, He R, Cheng S, Wenjuan X. Scavenging effect of extracts of green tea and natural antioxidants on active oxygen radicals. Cell Biophysics. 1989;14:175-185.
- Dela G.E, Ovadia R, Nissim-Levi A, Weiss D, Oren-Shamir M. Changes in anthocyanin concentration and composition in ‘Jaguar’rose flowers due to transient high-temperature conditions. Plant Sci.
- Kerio L.C, Wachira FN, Wanyoko JK, Rotich M.K. Characterization of anthocyanins in Kenyan teas: Extraction and identification. Food Chem. 2012;131:31-38.
- Oh YS, Lee JH, Yoon SH, Oh CH, Choi DS, Choe E, Jung M. Y. Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS. J Food Sci. 2008;73:C378-C389.
|
