Liang Yingbin, Ma Lixin, Xu Qian, Tian Xiaoyu, Sun Li, Cai Jianrong
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods. 2025 Apr 14;14(8):1346. doi: 10.3390/foods14081346.
Citrus rot seriously reduces the quality of citrus, causes economic losses, and is an urgent problem for the citrus industry. Effective preservation and pretreatment methods have an important impact on the maintenance of mandarin orange quality. In this study, mandarin orange was pretreated through single and synergistic treatments with ozone water and morpholine fatty acid salts in order to assess their effects on the fruit's physicochemical properties. First, the parameters of the ozone water treatment, including time and ozone water concentration, were optimized to determine the optimal pretreatment conditions for the subsequent mandarin orange preservation. Subsequently, the mandarin oranges subjected to different pretreatments (ozone water, morpholine fatty acid salts, ozone water + morpholine fatty acid salts, water, and blank control) were stored at 25 ± 2 °C and 75% relative humidity for 20 d to simulate retail conditions (shelf-life). Finally, the surface microbial content, firmness, weight loss, total soluble solids content, respiration rate, decay rate, and surface morphology of mandarin orange peel were assessed during the storage period. The results showed that the synergistic treatment with ozone water and morpholine fatty acid salts significantly reduced the surface microbial content (Lg CFU/g = 3.91), weight loss (2.79%), decay rate (2.5%), and firmness losses on day 20 compared to other single treatments ( < 0.05). Hence, synergistic treatment with ozone water and morpholine fatty acid salts is a new green mandarin orange preservation technology with promising applications in controlling postharvest diseases and extending the storage period.
柑橘腐烂严重降低了柑橘的品质，造成经济损失，是柑橘产业亟待解决的问题。有效的保鲜和预处理方法对维持蜜柑品质具有重要影响。本研究通过臭氧水和吗啉脂肪酸盐的单一及协同处理对蜜柑进行预处理，以评估它们对果实理化性质的影响。首先，优化臭氧水处理的参数，包括时间和臭氧水浓度，以确定后续蜜柑保鲜的最佳预处理条件。随后，将经过不同预处理（臭氧水、吗啉脂肪酸盐、臭氧水 + 吗啉脂肪酸盐、水和空白对照）的蜜柑在25 ± 2 °C和75%相对湿度下储存20天，以模拟零售条件（货架期）。最后，在储存期间评估蜜柑果皮的表面微生物含量、硬度、失重、总可溶性固形物含量、呼吸速率、腐烂率和表面形态。结果表明，与其他单一处理相比，臭氧水和吗啉脂肪酸盐的协同处理在第20天时显著降低了表面微生物含量（Lg CFU/g = 3.91）、失重（2.79%）、腐烂率（2.5%）和硬度损失（< 0.05）。因此，臭氧水和吗啉脂肪酸盐的协同处理是一种新型绿色蜜柑保鲜技术，在控制采后病害和延长储存期方面具有广阔的应用前景。
