Effect of Coating and Wrapping Materials on Storage Behavior of Balady Mandarin Fruits.

This study was conducted during two successive seasons 2014 & 2015 to investigate the effect of coating and wrapping materials on storability and quality of Balady mandarin fruits during the storage period. Fruits were coated with salicylic acid, paraffin oil or camphor oil, as well as wrapped with foil paper and untreated. The fruits were stored either at room temperature or cold conditions (0+2°C) + humidity of 90+5%. The results showed that the fruit weight loss %, fruit decay %, total soluble solids % and TSS/acid ratio were significantly increased with prolonging the storage period. On the other hand, the advanced storage period induced a gradual decrease of fruit juice percentage acidity %, vitamin C and total phenolic contents levels. All treatments caused decreased fruit weight loss and fruit decay percentage under both storage conditions. Using foil paper wrapping or salicylic acid gave the least fruit weight loss and decayed fruit percentage, respectively. The most loss reduction was associated with the cold storage than room temperature conditions. Also, all treatments improved the fruit quality during the storage period compared to the untreated ones. So, it could be concluded that oil coating or wrapping maintained fruit freshness without negative effects on fruit quality parameters. Meanwhile, coating and wrapping fruits retained high levels of juice volume, acidity, ascorbic acid (V. C) and total phenolic contents as well as lower total soluble solids and TSS/acid ratio loss than controls during storage. Such treatments can be used as alternative of chemical application in order to maintain human health and environment. [ABSTRACT FROM AUTHOR]