In recent years Citrosol have developed and brought to market various products that substantially extend the shelf life of citrus fruit. Solutions that fully control or substantially mitigate a range of physiological disorders in citrus fruit that become manifest in the form of stains or marks that appear during their postharvest logistics chain. Among those developed are our PLANTSEAL® coatings, plant-based coatings with both ecological and vegan certification and CITROPROTECT®; our product that controls, or mitigates, peel damage and can be applied at the time of the, so-called, 1st treatment.
Citrosol is now pleased to present our new tool that reduces, and, in many cases, eliminates Chilling Injury (CI) peel damage that may appear during or following storage and/or refrigerated transport. The Chilling Injury peel damage become especially relevant where citrus exports between Hemispheres are concerned, in which the fruit is subjected to very low temperatures and, in many cases, quarantine temperatures (1.1-2.2ºC). In Figure 1., one of the most typical symptoms of Chilling Injury peel damage can be seen. Citrosol have been able to improve the formulation of some of its waxes with the extra CI-CONTROL protection that protects against such peel damage.
As can be seen below, CI-CONTROL waxes offer a significant competitive advantage in markets that oblige a reduction in active ingredients.
Figure 1. CI pitting on grapefruit: a) View of the face of the fruits with the highest incidence of CI staining; b) View of the face of the same fruits with a lower incidence of CI. The grapefruit in the photos above and below are the same. This symptomatological characteristic has been found only in stained fruit from prolonged cold storage.
With our CI-CONTROL coatings, Citrosol have created a new strategy to minimize peel damage caused by CI, offering results similar to those obtained with the active ingredient, Tiabendazole.
Our new CI-CONTROL coatings are specially formulated to improve the protection against CI (Chilling Injury) peel damage. They are CITROSOL waxes carefully reformulated for this purpose. CITROSOL waxes in two forms, our original and the new CI-CONTROL formulations. Currently the coatings that we have improved with CI-Control (CIC) functionality are:
These waxes already substantially reduce peel damage even in their original formulations, but in the new CI-Control formulation they can achieve staining reduction efficacies of 90% or higher as is the case for the plant-based coating, PLANTSEAL® CI-Control. Achieving such high efficacies means the addition of Imazalil or Thiabendazole (TBZ) is now superfluous for this purpose.
Figure 2. Percentage of fruit affected by CI staining. Experience with grapefruit stored for 44 days at 2.5ºC and 6 additional days at 20-22ºC. Citrosol Sunseal® Imad 2 contains 2000ppm of Imazalil. The results were subjected to an ANOVA analysis of variance. Different letters mean significantly different results.
CI-CONTROL coatings have been validated in many long-term refrigerated storage experiments. In Figure 2 it can be seen how Citrosol Sunseal® UE CI-Control protects against peel damage as much as the addition of 5000 ppm TBZ to the original formulation of Citrosol Sunseal® UE. or 2000 ppm of Imazalil.
CI-CONTROL coatings are a huge step forward in the fight to protect and prolong the commercial life of citrus fruit exported between hemispheres and that in cold storage. They mitigate, even eliminate, those tainted by Chilling Injury. It can’t be stressed how important it is that these new coatings are genuine alternatives to the use of active fungicidal materials, such as TBZ.
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