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Copyright © 2020 İbrahim Kahramanoğlu et al. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. http://creativecommons.org/licenses/by/4.0/

Abstract

The world population is growing day-by-day, while the available natural resources for agricultural production, i.e., soil and water, are rapidly decreasing. Moreover, consumer preferences are highly affected by some quality characteristics of food products, which can be classified as external, internal, and hidden attributes. Among the internal quality attributes, granulation is a significant factor damaging the inner quality of citrus fruits and reducing the consumer attraction. The main symptoms of granulation (also known as section drying, crystallization, or scarification) in citrus are shrivelling in juice sacs due to gel formation, hardening, white colour, and low extractable juice content. A well-known result of the granulation is the reduction in soluble solid concentration (SSC), total sugar, and titratable acidity (TA). Granulation is known to affect the citrus fruit quality all over the world. Since citrus is one of the world’s most popular fruit species, it is highly important to identify and manage this physiological problem to help sustainable production throughout the world. Consumer’s preferences have also been moving towards the use of eco- and environmental-friendly alternative methods in postharvest fruit storage, including edible coatings. Edible coatings act as a barrier for the air and water transitions through the surface of fruits which results in retarding the deterioration of fruits, preventing and/or controlling the microbial decay, improving the fruit quality, and hence extending the storage duration. The mechanism of citrus fruit granulation is highly associated with the oxidative stress, and edible coatings have been reported to significantly reduce granulation and improve the quality of the fruits. In line with this information, this review article aimed to summarize the reasons, results, and managements of granulation of citrus fruits.

Details

Title
The Effects of Edible Coatings on the Postharvest Quality of Citrus Fruits as Affected by Granulation
Author
Kahramanoğlu, İbrahim 1   VIAFID ORCID Logo  ; Chen, Chuying 2   VIAFID ORCID Logo  ; Gan, Zengyu 2   VIAFID ORCID Logo  ; Chen, Jinyin 3   VIAFID ORCID Logo  ; Wan, Chunpeng 2   VIAFID ORCID Logo 

 European University of Lefke, Gemikonagi, Northern Cyprus, Via Mersin 10, Turkey 
 Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits & Vegetables in Jiangxi Province, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China 
 Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits & Vegetables in Jiangxi Province, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China; College of Materials and Chemical Engineering, Pingxiang University, Pingxiang 337055, China 
Editor
Hadi Hashemi Gahruie
Publication year
2020
Publication date
2020
Publisher
John Wiley & Sons, Inc.
ISSN
01469428
e-ISSN
17454557
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2423437326
Copyright
Copyright © 2020 İbrahim Kahramanoğlu et al. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. http://creativecommons.org/licenses/by/4.0/