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Contents 中文摘要, i Summary, ii Contents, iii List of Figures, vi List of Tables, x Chapter 1: Introduction, 1 Chapter 2: Literature review, 3 2.1 Citrus fruit (‘Ponkan’ mandarin), 3 2.2 Coating materials, 5 2.2.1 Chitosan, 5 2.2.2 Sugar Ester, 5 2.2.3 Gibberellic acid (GA or GA3), 7 2.2.4 Chlorine Dioxide, 8 2.2.5 Wax, 8 2.3 Coating technique, 10 2.3.1 Edible coating, 10 2.4 Attribute indicators, 11 2.4.1 The total soluble solids and the titratable adidity, 11 2.4.1.1 Acidity, 12 2.4.1.2 The total soluble solids, as ˚Brix, 12 2.4.2 Chilling injury, 12 2.4.3 Coloration, 14 Chapter 3: Material and methods, 16 3.1. Treatments, 16 3.1.1. Coating Prodedures, 16 3.1.2 Experiment 1, the experiment for exporting, 17 3.1.3 Experiment 2, the experiment for long-storage, 18 3.2 Investigations, 19 3.2.1 Appearance and quality entire investigations, 19 3.2.2 Weight loss, 20 3.2.3 Chilling injury and decay index score, 21 3.2.4 Color attributes, 22 3.2.5. Pedicel Drop, 23 3.2.6. Total soluble solids and Titratable acidity, 23 3.3. Statistic analysis, 25 Chapter 4: Result, 26 4.1. The experiment for exporting,26 4.1.1 Effect of 8 coating treatments on the weight loss of the ‘Ponkan’ mandarin, 26 4.1.2 Effect of 8 coating treatments on the chilling injury of the ‘Ponkan’ mandarin, by the index score, 28 4.1.3 Effect of 8 coating treatments on the peel coloration of the ‘Ponkan’ mandarin, 31 4.1.3.1 Lightness (L*) coloration value, 31 4.1.3.2 Chroma (C*) coloration value, 32 4.1.3.3 Hue (h*) coloration value, 32 4.1.3.4 Redness and greenness (a*) coloration value, 33 4.1.3.5 Yellowness and blueness (b*) coloration value, 34 4.1.4 Effect of 8 coating treatments on the Total soluble solid content (TSS) of the ‘Ponkan’ mandarin, 41 4.1.5 Effect of 8 coating treatments on the Titratable acidity, as citric acid, of the ‘Ponkan’ mandarin, 44 4.2 The experiment for long storage, 46 4.2.1 Effect of 8 coating treatments on the weight loss of the ‘Ponkan’ mandarin, 46 4.2.2 Effect of 8 coating treatments on the decay of the ‘Ponkan’ mandarin, by the index score, 49 4.2.3 Effect of 8 coating treatments on the peel coloration of the ‘Ponkan’ mandarin, 51 4.2.3.1 Lightness (L*) coloration value, 51 4.2.3.2 Chroma (C*) coloration value, 52 4.2.3.3 Hue (h*) coloration value, 53 4.2.3.4 Redness and greenness (a*) coloration value, 54 4.2.3.5 Yellowness and blueness (b*) coloration value, 55 4.2.4 Effect of 8 coating treatments on the titratable acidity, as citric acid, of the ‘Ponkan’ mandarin, 62 4.2.5 Effect of 8 coating treatments on the total soluble solid content (TSS) of the ‘Ponkan’ mandarin, 65 4.2.6 Effect of 8 coating treatments on the pedicel drop of the ‘Ponkan’ mandarin, 67 Chapter 5: Discussion, 70 Chapter 6: Conclusion, 75 Reference, 77
List of Figures 2.1. The citrus family tree, Source; David Karp, University of California Riverside, 4 2.2.1. Molecular Structure of cellulose, chitin, and chitosan (Luo & Wang, 2013), 5 2.2.2. Structures of the carbohydrate fatty acid esters, (Ferrer et al., 2005), 6 2.2.3. Senescence delaying system, providing from gibberellic acid, 7 2.2.4. Chlorine Dioxide protein denaturation mechanism, (svsaqua inc., n.d.), 8 2.2.5. An apple’s surface shows the long chain lipid of wax, which is extremely hydrophobic (Washington State University, n.d.), 9 2.3.1B. Main materials for fruits and vegetables coating application, (Mahajan et al. 2014), 10 2.4.2. The mechanism of the chilling injury, (Lyons, 1973; Raison & Lyons, 1986), 13 2.4.3. The picture explanations of 5 color values applied on this research, (source: Phil Cruse co.), 15 3.1.1. The 8 dipping treatments and a control, for both experiments, for exporting, and for long-storage, 17 3.1.2. The diagram of the experiment 1 procedure, for the purpose of exporting, 18 3.1.3. The diagram of the experiment 2 procedure, for the purpose of long-storage, 19 3.2.1 The entire investigations on this research, 20 3.2.2. The laboratory weighing machine, Mettler Toledo PB3002, for weighing the ponkan whole fruits, 20 3.2.3 The examples of the chilling injury fruits (upper set) and the decay fruits (lower set), from score 1 to score 5, from the least severe to the least, 21 3.2.4 The spectrophotometer, Mini scan XE plus colorimeter (Hunter Associates Lab II, Preston VA), for the peel coloration, 22 3.2.6A. The digital refratometer, model of Atago PAL-1 (Atago Co., Ltd., Tokyo, Japan), for measuring the total soluble solids, 24 3.2.6B. The digital calibrator from Electronic Burettes, the model of brand digital buret III, for measuring the titratable acidity, 24 4.1.1A Weight loss percentage of the ‘Ponkan’ mandarin at 1 C storage for 14 days, 27 4.1.1B Weight loss percentage of the ‘Ponkan’ mandarin at 1 C storage for 14 days and 12 C for 7 days consecutively, 27 4.1.1C Weight loss percentage of the ‘Ponkan’ mandarin at 1 ˚C storage for 14 days, 12 C for 7 days, and 25 C for 3 days consecutively, 28 4.1.2A Chilling injury index score of the ‘Ponkan’ mandarin at 1˚C storage for 14 days, 29 4.1.2B Chilling injury index score of the ‘Ponkan’ mandarin at 1 C storage for 14 days and 12 C for 7 days consecutively, 30 4.1.2C Chilling injury index score of the ‘Ponkan’ mandarin at 1˚ C storage for 14 days, 12 C for 7 days, and 25 C˚ for 3 days consecutively, 30 4.1.2D The severe chilling injury occurrence in the gibberellic acid 1000X, comparing to the best treatment for controlling chilling injury, the chitosan 50X, 31 4.1.3A Coloration and appearance of the ‘Ponkan’ mandarin at 1˚C storage for 14 days, 40 4.1.3B Coloration and appearance of the ‘Ponkan’ mandarin at 1˚C storage for 14 days, and 25 C˚ for 3 days consecutively, 40 4.1.3C Coloration and appearance of the ‘Ponkan’ mandarin at 1˚C storage for 14 days, 12 C˚ for 7 days, and 25 C˚ for 3 days consecutively, 41 4.1.4A Total soluble solids content, as Brix˚, of the ‘Ponkan’ mandarin at 1 C˚ storage for 14 days, 42 4.1.4B Total soluble solids content, as Brix˚, of the ‘Ponkan’ mandarin at 1 C˚ storage for 14 days, and 12 C˚ for 7 days, consecutively, 43 4.1.4C Total soluble solids content, as Brix˚, of the ‘Ponkan’ mandarin at 1 C storage for 14 days, 12 C for 7 days, and 25 ˚C for 3 days, consecutively, 43 4.1.5A Titratable acidity, as citric acid percentage, of the ‘Ponkan’ mandarin at 1 C˚ storage for 14 days, 45 4.1.5B Titratable acidity, as citric acid percentage, of the ‘Ponkan’ mandarin at 1 C˚ storage for 14 days, and 12 C˚ for 7 days, consecutively, 45 4.1.5C Titratable acidity, as citric acid percentage, of the ‘Ponkan’ mandarin at 1 C storage for 14 days, 12 C for 7 days, and 25 ˚C for 3 days, consecutively, 46 4.2.1A Weight loss, as percentage, of the ‘Ponkan’ mandarins storing at 15 C for 30 days then were moved to 25˚C for another 3 days, 47 4.2.1B Weight loss, as percentage, of the ‘Ponkan’ mandarins storing at 15 C˚ for 60 days then were moved to 25˚C for another 3 days, 48 4.2.1C Weight loss, as percentage, of the ‘Ponkan’ mandarins storing at 15 C for 90 days then were moved to 25˚C for another 3 days, 48 4.2.2A Decay occurrence, as index score, of the ‘Ponkan’ mandarins storing at 15 C˚ for 30 days then were moved to 25˚C for another 3 days, 50 4.2.2B Decay occurrence, as index score, of the ‘Ponkan’ mandarins storing at 15 C˚ for 60 days then were moved to 25˚C for another 3 days, 50 4.2.2C Decay occurrence, as index score, of the ‘Ponkan’ mandarins storing at 15 C˚ for 90 days then were moved to 25˚C for another 3 days, 51 4.2.3A Coloration and appearance of the ‘Ponkan’ mandarin at 15 C˚ storage for 30 days then moved to 25˚C for another 3 days, 61 4.2.3B Coloration and appearance of the ‘Ponkan’ mandarin at 15 C˚ storage for 60 days then moved to 25˚C for another 3 days, 61 4.2.3C Coloration and appearance of the ‘Ponkan’ mandarin at 15 C˚ storage for 90 days then moved to 25˚C for another 3 days, 62 4.2.4A Titratable acidity, as citric acid percentage, of the ‘Ponkan’ mandarin at 15 C˚ storage for 30 days then moved to 25˚C for another 3 days, 63 4.2.4B Titratable acidity, as citric acid percentage, of the ‘Ponkan’ mandarin at 15 C˚ storage for 60 days then moved to 25˚C for another 3 days, 64 4.2.4C Titratable acidity, as citric acid percentage, of the ‘Ponkan’ mandarin at 15 C˚ storage for 90 days then moved to 25˚C for another 3 days, 64 4.2.5A Total soluble solids content, as Brix˚, of the ‘Ponkan’ mandarin at 15 C˚ storage for 30 days then moved to 25˚C for another 3 days, 66 4.2.5B Total soluble solids content, as Brix˚, of the ‘Ponkan’ mandarin at 15 C˚ storage for 60 days then moved to 25˚C for another 3 days, 66 4.2.5C Total soluble solids content, as Brix˚, of the ‘Ponkan’ mandarin at 15 C˚ storage for 90 days then moved to 25˚C for another 3 days, 67 4.2.6A Pedicel drop percentage of the ‘Ponkan’ mandarin at 15˚C storage for 30 days then moved to 25˚C for another 3 days, 68 4.2.6B Pedicel drop percentage of the ‘Ponkan’ mandarin at 15˚C storage for 60 days then moved to 25˚C for another 3 days, 69 4.2.6C Pedicel drop percentage of the ‘Ponkan’ mandarin at 15 ˚C storage for 90 days then moved to 25˚C for another 3 days, 69
List of Tables 2.3.1 Main benefits of edible coatings, (Corbo et al., 2015), 11 4.1.3.1 The Lightness (L*) coloration value of the ‘Ponkan’ mandarin storing at 3 investigation times and temperature, 14th day (at 1˚C), 21th day (at 1˚C for 14 days + 12˚C for 7 days), 24th day (1˚C for 14 days + 12˚C for 7 days + 25˚C for 3 days), for the exporting purpose experiment, 35 4.1.3.2 The chroma (C*) coloration value of the ‘Ponkan’ mandarin storing at 3 investigation times and temperature, 14th day (at 1˚C), 21th day (at 1˚C for 14 days + 12˚C for 7 days), 24th day (1˚C for 14 days + 12˚C for 7 days + 25˚C for 3 days), for the exporting purpose experiment, 36 4.1.3.3 The hue (h*) coloration value of the ‘Ponkan’ mandarin storing at 3 investigation times and temperature, 14th day (at 1˚C), 21th day (at 1˚C for 14 days + 12˚C for 7 days), 24th day (1˚C for 14 days + 12˚C for 7 days + 25˚C for 3 days), for the exporting purpose experiment, 37 4.1.3.4 The a* coloration value, the redness or greenness value, of the ‘Ponkan’ mandarin storing at 3 investigation times and temperature, 14th day (at 1˚C), 21th day (at 1˚C for 14 days + 12˚C for 7 days), 24th day (1˚C for 14 days + 12˚C for 7 days + 25˚C for 3 days), for the exporting purpose experiment, 38 4.1.3.5 The b* coloration value, the yellowness and blueness value, of the ‘Ponkan’ mandarin storing at 3 investigation times and temperature, 14th day (at 1˚C), 21th day (at 1˚C for 14 days + 12˚C for 7 days), 24th day (1˚C for 14 days + 12˚C for 7 days + 25˚C for 3 days), for the exporting purpose experiment, 39 4.2.3.1 The Lightness (L*) value of the ‘Ponkan’ mandarin storing at 6 investigation times, 15 ˚C for 30 days (30th day), then moved to 25˚C for another 3 days (30+3th day), at 15˚C for 60 days (60th day), then moved to 25˚C for another 3 days (60+3th day), at 15 ˚C for 90 days (90th day), then moved to 25˚C for another 3 days (90+3th day), for the long-storage purpose experiment, 56 4.2.3.2 The chroma (C*) coloration value of the ‘Ponkan’ mandarin storing at 6 investigation times, 15 ˚C for 30 days (30th day), then moved to 25˚C for another 3 days (30+3th day), at 15˚C for 60 days (60th day), then moved to 25˚C for another 3 days (60+3th day), at 15 ˚C for 90 days (90th day), then moved to 25˚C for another 3 days (90+3th day), for the long-storage purpose experiment, 57 4.2.3.3 The hue (h*) coloration value of the ‘Ponkan’ mandarin storing at 6 investigation times, 15 ˚C for 30 days (30th day), then moved to 25˚C for another 3 days (30+3th day), at 15˚C for 60 days (60th day), then moved to 25˚C for another 3 days (60+3th day), at 15 ˚C for 90 days (90th day), then moved to 25˚C for another 3 days (90+3th day), for the long-storage purpose experiment, 58 4.2.3.4 The a* coloration value, the redness or greenness value, of the ‘Ponkan’ mandarin storing at 6 investigation times, 15 ˚C for 30 days (30th day), then moved to 25˚C for another 3 days (30+3th day), at 15˚C for 60 days (60th day), then moved to 25˚C for another 3 days (60+3th day), at 15 ˚C for 90 days (90th day), then moved to 25˚C for another 3 days (90+3th day), for the long-storage purpose experiment, 59 4.2.3.5 The b* coloration value, the yellowness and blueness value, of the ‘Ponkan’ mandarin storing at 6 investigation times, 15 ˚C for 30 days (30th day), then moved to 25˚C for another 3 days (30+3th day), at 15˚C for 60 days (60th day), then moved to 25˚C for another 3 days (60+3th day), at 15 ˚C for 90 days (90th day), then moved to 25˚C for another 3 days (90+3th day), for the long-storage purpose experiment, 60
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