by Dalia M. Hikal1, Mohamed A. Abdein*, EL-Sayed M. Qaoud*, Azza S. Hussein, Sally A. Arafa, Safaa A. Limam, Nancy A. Taha, Ahmed Y. El-Saman, Amgad M. Elazazy, Dina S.M. Ibrahim, Lames Abd El-Ati, Randa E.Y. Habasy, Huda M.H. Ismaiel, Suzan M. Hussien, A.A. Lo’ay10, Mahmoud F. Maklad, Hesham S. Ghazzawy, Mostafa Gouda and Amira S.A. Abd El-Rahman
ABSTRACT
Harvested fruit color maturity stages (HFCMs) are classified into three stages: green stage (Gs), yellow stage
(Ys), and orange stage (Os). The purpose of the study was to evaluate how kumquat fruits harvested at different
stages of color maturity behave under cold storage in order to fill the knowledge gap in postharvest fruit
storage research and reduce food waste. For four weeks, fruit classes were kept at 4 ± 1°C and 95 ± 5% relative
humidity. Principal component analysis (PCA) was combined with the findings of these assays to investigate
the impact of HFCMs on the kumquat’s overall response. Each week throughout the storage period, the fruit
decay rate, fruit space color parameter, and chilling injury index were estimated. Fruit skin pigments and fruit
chemical quality traits were assessed. The results proved that Gs presented low CI symptoms and more AEAs
compared with other kumquat fruit maturity stages. Furthermore, the Gs can delay the decay of vitamin C
contents and inhibit increases in malondialdehyde and electrolyte leakage. The experiment results, which
showed that Gs may greatly slow the decay rate in the quality attributes of kumquat fruit and are superior to
other maturities, were supported by a thorough analysis of the data using PCA (Ys and Os). The findings
indicate that Gs have a strong chance of creating a technique for handling kumquat fruit in the future. Testing
the response of different ages of kumquat fruit to storage at low temperatures is new.
