EFECTO DE UN RECUBRIMIENTO COMESTIBLE Y FUNGISTÁTICO EN LA CALIDAD DE NARANJA VALENCIA DURANTE SU CONSERVACIÓN Y COMERCIALIZACIÓN -
EFFECT OF AN EDIBLE, FUNGISTATIC COATING ON THE QUALITY OF THE 'VALENCIA' ORANGE DURING STORAGE AND MARKETING

M.A. Velásquez, C.P. Pássaro, O.J. Lara-Guzmán, R. Álvarez , J. Londoño
Generally, citrus fruits are waxed in the postharvest stage to restore the natural wax removed in the washing procedure and to improve the appearance of the fruit, providing luster. Nowadays, in Colombia, the waxes employed in this step of citrus fruits are imported, which represents a high cost for producers and marketers. On the other hand, the citrus industry generates about 50,000 tons of waste annually just in the coffee region of Colombia, which is undervalued and put to limited use. In this regard, an edible coating, based on pectin and essential oils, would be a solution to the under-utilization of the waste and the import of waxes and would also provide a safe product for consumers and reduce the impact on the environment. In this study, the effect of an edible coating (EC) made of pectin and essential oils on the postharvest quality of ‘Valencia’ oranges was evaluated. The fungistatic activity of the coat was evaluated at 0.5, 1.0, and 1.5% of essential oils (EO) in fruits inoculated with Penicillium sp. in three conditions of storage: direct marketing, cold storage and USA quarantine simulation. The EC at 1% of EO was also applied in a commercial packing line of citrus and studied after different storage conditions. The EC with 1.5% of EO extended the shelf life of the fruits at 23°C with a controlled decay of 83%. Nevertheless, at low temperatures, there was no control of the fungus, as with the other commercial waxes studied. The EC did not affect the internal fruit quality in a detrimental way, although the control of weight loss must be improved. In general, the EC could be applied in a commercial packing line and the fruits could be stored for 1 week at 25°C with an acceptable weight loss and for 2 weeks at 7°C plus 7 days at 25°C with a weight loss control of 0.9%.

Resumen:
En el presente trabajo se evaluó el efecto de un recubrimiento comestible (RC) a base de pectinas y aceites esenciales en la conservación de la calidad poscosecha de naranja ‘Valencia’. La actividad fungistática del RC fue evaluada al 0,5; 1,0 y 1,5% de aceite esencial (AE), en frutos inoculados con Penicillium sp. en tres condiciones de almacenamiento: comercialización directa, frigoconservación y simulación de cuarentena a Estados Unidos. Igualmente, se evaluó el RC al 1% de AE en una línea comercial de confección de cítricos y posteriores periodos de almacenamiento. El recubrimiento comestible al 1,5% prolongó significativamente la vida útil de los frutos, lográndose un control del 83% de pudrición a 23°C. Sin embargo, a bajas temperaturas, no se logró controlar el hongo, al igual que las demás ceras. El recubrimiento no afectó de forma negativa la calidad interna del fruto, sin embargo hay que mejorar el control de la pérdida de peso. En general, el recubrimiento comestible podría ser aplicado en una línea comercial, y permite un almacenamiento de máximo 1 semana a 25°C con un control de pérdida de peso aceptable y durante 2 semanas a 7°C + 7 días a 25°C con un control en la pérdida de peso del 0,9%.
Velásquez, M.A., Pássaro, C.P., Lara-Guzmán, O.J., Álvarez , R. and Londoño, J. (2014). EFECTO DE UN RECUBRIMIENTO COMESTIBLE Y FUNGISTÁTICO EN LA CALIDAD DE NARANJA VALENCIA DURANTE SU CONSERVACIÓN Y COMERCIALIZACIÓN -
EFFECT OF AN EDIBLE, FUNGISTATIC COATING ON THE QUALITY OF THE 'VALENCIA' ORANGE DURING STORAGE AND MARKETING. Acta Hortic. 1016, 163-169
DOI: 10.17660/ActaHortic.2014.1016.23
https://doi.org/10.17660/ActaHortic.2014.1016.23
citrus, essential oils, pectin, Penicillium digitatum, P. italicum, organoleptic quality
Palabras clave: cítricos, aceite esencial, pectinas, Penicillium digitatum, P. italicum, calidad organoléptica
Spanish

Acta Horticulturae