During storage, both apples and oranges undergo a number of changes which can alter their quality and consequently their acceptability by consumers. For this reason, the food industry uses various approaches to preserve the quality of the fruit and prolong its shelf life, such as lower oxygen content, low temperatures, the use of ethylene action inhibitors and the use of waxes. In this thesis, we studied metabolic activity of climacteric and non-climacteric fruit, and what are the differences between both groups. Temperature is one of the most important storage factors, 0-3 °C being
optimal for apples, while tropical fruit such as oranges require higher temperatures (above 10 °C), because they are susceptible to chilling injuries. Ranges of optimal
temperature also vary to some extent between varieties for both fruits. Low temperature and low oxygen levels have the effect of reducing ethylene production, thus attenuating ripening, as ethylene is an important factor in ripening of climacteric fruit. Waxes are applied to the surface of fruit, they fill pores, making cuticle less permeable for gasses, they also make fruit glossy and prevent weight loss.Comparing
commercial and synthetic waxes, latter were more effective in maintaining weight and bioactive compounds. Addition of nanoclay to synthetic waxes improved their functional properties.
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