Dataset on the control of postharvest sour rot, quality preservation, enzymatic responses, and sensory acceptance of oranges treated with UV-C radiation and a chitosan emulsion containing oregano essential oil constituents

Version 1.0
Silva, Adriane Maria da; Terao, Daniel; Silva, Itala Suzana Oliveira; Bizeto, Marcos Augusto; Camilo, Fernanda Ferraz; Maia, Aline de Holanda Nunes; Marques, Aline Telles Biasoto; Behrens, Jorge Herman; Vilela, Elke Simoni Dias; Fracarolli, Juliana Aparecida, 2026, "Dataset on the control of postharvest sour rot, quality preservation, enzymatic responses, and sensory acceptance of oranges treated with UV-C radiation and a chitosan emulsion containing oregano essential oil constituents", https://doi.org/10.25824/redu/UQXLBA, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:TY9kKp1bW+Z3pRl6JEaXCg== [fileUNF]
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Description
This dataset contains experimental data generated in Chapter 4 of a doctoral research project developed at the Universidade Estadual de Campinas (UNICAMP) in partnership with Embrapa Meio Ambiente and the Federal University of São Paulo (UNIFESP). The dataset comprises experimental data on the development and application of a chitosan emulsion containing a synthetic mixture of major oregano essential oil constituents (carvacrol, p-cymene, and thymol), applied individually or in combination with UV-C radiation to control postharvest sour rot caused by Geotrichum citri-aurantii in orange fruit. The dataset includes experiments designed to evaluate disease-control efficacy, preservation of physicochemical quality, defense-related enzymatic responses, and consumer sensory acceptance of treated fruits during storage. Four independent datasets are included: Experiment 1 – In vivo evaluation of sour rot progression in inoculated orange fruits subjected to UV-C radiation, oregano-derived emulsion, and combined treatment; Experiment 2 – Postharvest physicochemical quality evaluation of treated orange fruits during storage, including color parameters, firmness, soluble solids, titratable acidity, pH, SS/TA ratio, and weight loss; Experiment 3 – Enzymatic evaluation of defense-related responses associated with induced resistance in treated fruits, including phenylalanine ammonia-lyase, peroxidase, polyphenol oxidase, and catalase activities; Experiment 4 – Sensory evaluation of appearance and aroma acceptance of treated fruits by untrained consumers using a 9-point hedonic scale. The datasets are organized in spreadsheet format (.xlsx) and include measurements related to lesion development, physicochemical quality attributes, enzymatic activity, and sensory acceptance obtained during postharvest storage under controlled conditions. These data contribute to research on natural antifungal compounds, edible coatings, UV-C technology, postharvest disease management, and strategies to maintain fruit quality and consumer acceptance during storage. (2026-06-08)
Subject Agricultural Sciences
Keyword Combined treatment, Postharvest disease, Enzymatic activity, Chitosan, Emulsion, Orange, Geotrichum citri-aurantii, Sour rot, Phenylalanine ammonia-lyase, Peroxidase, Polyphenoloxidase, Catalase, Antifungal activity, Quality, Carvacrol, Thymol, P-cymene, Appearance, Aroma, Consumers, Sensory
Related Publication SILVA, Adriane Maria da. Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’. 2026. Tese (Doutorado) - Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas, Campinas, SP, 2026. (Chapter 4).
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enzymes_orange.tab
Tabular Data - 13.4 KB
Published Jun 29, 2026
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19 Variables, 68 Observations UNF:6:69QZ90+lesTLDil5ee4N1w==
The file enzymes_orange.xlsx contains data from the experiment “Enzymatic evaluation”, conducted to investigate the biochemical responses associated with induced resistance in orange fruits subjected to UV-C radiation, a chitosan emulsion containing oregano essential oil constituents (carvacrol, p-cymene, and thymol), and their combined application during postharvest storage. Four treatments were evaluated: (I) Untreated fruit (check); (II) UV-C radiation (30 s; 1.99 kJ m⁻²); (III) Chitosan-stabilized emulsion containing carvacrol, p-cymene, and thymol (7.5 µL mL⁻¹); and (IV) Combined treatment (UV-C + emulsion). Fruits were stored at 20 ± 2 °C and 70 ± 2% relative humidity under controlled conditions. Samples were collected 2 h after treatment application and daily up to the sixth day of storage. The experiment followed a completely randomized design (CRD), with four replicates per treatment at each sampling time. For enzyme extraction, peel fragments (1 g) were ground in liquid nitrogen and homogenized in 6 mL of sodium phosphate buffer containing 1% polyvinylpyrrolidone (PVP-10) and 1 mM phenylmethylsulfonyl fluoride (PMSF). The homogenate was centrifuged at 20000 × g for 25 min at 4 °C, and the supernatant was stored at −18 °C until analysis. Protein concentration was determined using the Bradford method, with bovine serum albumin as the standard, and expressed as mg protein g⁻¹ fresh tissue. Enzymatic activities were normalized based on protein concentration. The following defense-related enzymes were evaluated: • Phenylalanine ammonia-lyase (feni): activity determined from the formation of trans-cinnamic acid and expressed as µg min⁻¹ mg⁻¹ protein; • Peroxidase (pero): activity measured using guaiacol and hydrogen peroxide as substrates and expressed as U mg⁻¹ protein; • Polyphenol oxidase (poli): activity determined using pyrocatechol as substrate and expressed as U mg⁻¹ protein; • Catalase (cata): activity determined by monitoring hydrogen peroxide degradation and expressed as µmol H₂O₂ min⁻¹ mg⁻¹ protein. All enzymatic analyses were performed in transparent 96-well microplates using an Infinite 200 PRO UV-Vis spectrophotometer (Tecan). Absorbance measurements were obtained according to the specific conditions established for each enzymatic assay. The dataset is organized in a spreadsheet (.xlsx) format and includes the evaluated enzyme (enzymes), treatment identification (treatment), and enzymatic activity measurements obtained at each sampling time (time_0, time_2h, time_1day, time_2days, time_3days, time_4days, time_5days, and time_6days). Each row corresponds to one experimental replicate. For more details on the methodology, read Chapter 4 of the thesis entitled: “Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’”, developed at the Universidade Estadual de Campinas (UNICAMP).
invivo_orange.tab
Tabular Data - 1.6 KB
Published Jun 29, 2026
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9 Variables, 32 Observations UNF:6:kv8qJPwta7kLQb6UTLlwjg==
The file invivo_orange.xlsx contains data from the experiment “Evaluation of Postharvest Sour Rot Progress in Fruits”, conducted to assess the effectiveness of individual and combined postharvest treatments for the control of sour rot caused by Geotrichum citri-aurantii in ‘Lima’ orange fruits during storage. Orange fruits at maturity stage 3, characterized by a fully orange peel, were washed with neutral detergent, rinsed with running water, dried with paper towels, and stored at 20 ± 2 °C and 80 ± 2% relative humidity before inoculation. Each fruit was wounded at the equatorial region using a sterile stainless-steel needle (1 mm × 3 mm) and inoculated with 10 µL of a G. citri-aurantii spore suspension (10⁶ spores mL⁻¹). After inoculation, fruits were maintained in a humid chamber at 22 ± 2 °C and 80 ± 2% relative humidity for 4 h inside closed plastic boxes to promote pathogen infection. Four treatments were evaluated: (I) Chitosan emulsion containing carvacrol, p-cymene, and thymol at 7.5 µL mL⁻¹; (II) UV-C radiation (dose of 1.99 kJ m⁻²); (III) Combined treatment consisting of UV-C radiation followed by emulsion application; and (IV) Untreated control (check). The emulsion was applied by spraying 1 mL per fruit with a pneumatic nozzle positioned approximately 5 cm from the fruit surface, producing droplets between 10 and 30 µm in diameter. UV-C treatment was performed using a prototype equipped with three UV-C fluorescent lamps (Philips TUV 36T5HE, 254 nm) and an internal cylindrical reflector to ensure homogeneous radiation distribution. Fruits were exposed for 30 s on a coaxial metal support grid, receiving an accumulated dose of 1.99 kJ m⁻², monitored with a digital radiometer (Genuv MG-07.1). In the combined treatment, UV-C radiation was applied before emulsion spraying. The experiment used a completely randomized design with eight replicates per treatment (fruit). After treatment application, fruits were stored at 25 ± 2 °C and 90 ± 2% relative humidity in the dark to favor pathogen development. Disease severity was assessed daily for seven days by measuring lesion diameter with a digital caliper. The dataset is organized in a spreadsheet (.xlsx) format and includes treatment identification (treatment), replicate number (replicate), and daily lesion diameter measurements during storage (diam_1 to diam_7, mm). Each row corresponds to one inoculated fruit. Values equal to zero indicate the absence of visible symptoms at the respective evaluation time. For more details on the methodology, read Chapter 4 of the thesis entitled: “Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’”, developed at the Universidade Estadual de Campinas (UNICAMP).
quality_orange.tab
Tabular Data - 19.2 KB
Published Jun 29, 2026
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14 Variables, 130 Observations UNF:6:h1UMg3loU2UktYHAD86PPw==
The file quality_orange.xlsx contains data from the experiment “Postharvest quality evaluation”, conducted to investigate the effects of UV-C radiation, a chitosan-stabilized emulsion containing oregano essential oil constituents (carvacrol, p-cymene, and thymol), and their combined application on the physicochemical quality of ‘Lima’ orange fruits during storage. Orange fruits were stored at 20 ± 2 °C and 70 ± 2% relative humidity under controlled conditions. The experiment followed a completely randomized design (CRD), with ten replicates (fruit) per treatment at each storage period. Evaluations were performed after 2, 6, and 8 days of storage. Fruits evaluated immediately after harvest were included as the “arrival” treatment, representing the initial quality condition before storage and treatment application. Four treatments were evaluated: (I) Untreated fruit (check); (II) UV-C radiation (30 s; 1.99 kJ m⁻²); (III) Chitosan emulsion containing carvacrol, p-cymene, and thymol (7.5 µL mL⁻¹); and (IV) Combined treatment (UV-C + emulsion). Weight loss was calculated as the percentage reduction relative to the initial fruit mass. Peel color parameters were determined using a colorimeter (D65 illuminant, 10°, CM-700d, Konica Minolta), obtaining the coordinates L*, a*, and b*. Chroma (c*) and hue angle (h*) values were calculated from the color coordinates. Fruit firmness was measured using a texture analyzer (TA500, Lloyd Instruments) equipped with a 490 N load cell and a 75 mm flat probe, using 5% deformation and a test speed of 1 mm s⁻¹, with results expressed in Newtons (N). Juice extracted manually from the fruit pulp was used for chemical analyses. Soluble solids content (SS) was measured with a digital refractometer and expressed as °Brix. Titratable acidity (TA) was determined by titration with standardized 0.1 N NaOH solution up to pH 8.1 and expressed as percentage of citric acid. The SS/TA ratio was calculated directly from the corresponding values. Fruit juice pH was measured using a calibrated benchtop pH meter. The dataset is organized in spreadsheet format (.xlsx) and includes treatment identification (treatment), replicate number (replicate), storage period (days), peel color coordinates (L, a, b), chroma (c), hue angle (h), pH (ph), soluble solids content (SS, °Brix), titratable acidity (AT, % citric acid), fruit firmness (firmness, N), SS/TA ratio (SSAT), and weight loss during storage (weight loss, %). Each row corresponds to one experimental fruit replicate evaluated at a specific storage time. For more details on the methodology, read Chapter 4 of the thesis entitled: “Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’”, developed at the Universidade Estadual de Campinas (UNICAMP).
sensory_orange.tab
Tabular Data - 7.3 KB
Published Jun 29, 2026
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4 Variables, 340 Observations UNF:6:aQ/QNhDHxOVVT61rhdsGhQ==
The file sensory_orange.xlsx contains data from the experiment “Sensory evaluation”, conducted to assess consumer acceptance of orange fruits subjected to different postharvest treatments associated with the control of sour rot during storage. Four treatments were evaluated: (I) Untreated fruit (check); (II) UV-C radiation (30 s; 1.99 kJ m⁻²); (III) Chitosan-stabilized emulsion containing oregano essential oil constituents (carvacrol, p-cymene, and thymol) at 7.5 µL mL⁻¹; and (IV) Combined treatment (UV-C + emulsion). After treatment application, fruits were stored under controlled conditions at 20 ± 2 °C and 70 ± 2% relative humidity. Sensory evaluation was performed on the second day of storage. The experimental design considered consumers as blocks and treatments as a fixed factor. A total of 85 untrained consumers voluntarily participated in the affective sensory test. The study was approved by the Research Ethics Committee of the University of Campinas (CAAE No. 84383324.4.0000.5404). Samples were identified using random three-digit codes and presented monadically following a balanced serving order. Sensory analyses were carried out in individual booths under controlled environmental conditions (22 °C). For appearance evaluation, whole and cut oranges from each treatment were simultaneously presented on white trays under standardized lighting conditions, allowing consumers to assess both external and internal visual characteristics of the fruits. Consumers assigned a single overall appearance score for each treatment. For aroma evaluation, orange juice samples were served in transparent glasses covered with watch glasses to preserve volatile compounds. Consumers were instructed to evaluate the aroma orthonasally immediately after removing the cover. Appearance and aroma acceptance were evaluated using a 9-point hedonic scale ranging from 1 = “disliked extremely” to 9 = “liked extremely”. The dataset is organized in a spreadsheet (.xlsx) format and includes the treatment identification (treatment), consumer replicate number (replicate), and sensory acceptance scores for appearance (appearance) and aroma (aroma). Each row corresponds to the evaluation provided by one consumer for a specific treatment. For more details on the methodology, read Chapter 4 of the thesis entitled: “Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’”, developed at the Universidade Estadual de Campinas (UNICAMP).
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