EFFECTS OF PHENYLLACTIC ACID COMBINATION WITH WAX COATING ON POSTHARVEST QUALITY AND STORAGE LIFE OF VIETNAMESE SWEET ORANGE CV. CANH

Abstract

Effects of phenyllactic acid (PLA) in combination with mixed bees wax and carnauba wax (MW)
on postharvest quality and storage life of Vietnamese sweet orange cv. Canh were studied by soaking
fruit in 1.5, 2.0, 2.5 and 3.0% PLA, and then coating with 8% MW fruit. Non-treated fruit were used
as the control. Percentage of fruit decay and weight loss; total microorganisms; total soluble solids
content (TSS) and titrable acidity were monitored during the storage period. The results showed that
PLA at a concentration of 2.5% in association with 8% MW coating had strong antifungal activity
against Penicillium sp. and Aspergillus sp. and were able to completely inhibit the growth of green
mold Penicillium sp. infection in sweet orange cv. Canh. Moreover, the percentage of fruit decay,
weight loss, TSS content were reduced; and total microorganisms, titrable acidity increased by PLA
during the storage period. The shelf-life of the control fruit was only 10 d compared with 25 d for the
PLA-treated fruit when fruit were stored at ambient temperature.