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פותח על ידי קלירמאש פתרונות בע"מ -
Importance of storage temperatures in maintaining flavor and quality of mandarins
Year:
2012
Source of publication :
Postharvest Biology and Technology
Authors :
טייטל, ציפורה
;
.
לוינסון, אפרים
;
.
פורת, רון
;
.
פליק, אלעזר
;
.
Volume :
64
Co-Authors:
Tietel, Z., Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Rehovot 76100, Israel
Lewinsohn, E., Department of Vegetable Crops, ARO, Newe Ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30095, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
175
To page:
182
(
Total pages:
8
)
Abstract:
Mandarins suffer from short 'flavor-life' compared with other citrus species. The recommended minimum safe temperature for mandarin storage is 5-8 °C. However, because of continuing reductions in permitted chemical residues and increasing concern regarding decay development, mandarins are often shipped at much lower temperatures of 3-4 °C. In the last few years we noticed wide differences in responsiveness of mandarin varieties to chilling, and that the earliest indication of damage was a decrease in flavor acceptability. In the present study, we evaluated changes in flavor and quality of chilling-tolerant 'Or' and chilling-sensitive 'Odem' mandarins after 4 weeks of storage at 2, 5, or 8 °C followed by 3 days at 20 °C. Low storage temperatures resulted in loss of orange peel color in fruit of both varieties, which became paler and yellowish. The flavor of 'Or' mandarins was not affected by different storage temperatures, whereas 'Odem' showed severe flavor loss at low storage temperatures. GC-MS analysis of aroma volatiles revealed that changes of storage temperatures had no major effects on aroma volatile contents in 'Or' mandarins. However, in 'Odem' mandarins, storage at 2 °C caused accumulation of 13 volatiles, mainly terpenes and their derivates, whereas storage at 8 °C resulted in decreases of six volatiles, comprising five terpenes and one terpene derivative. Overall, we conclude that storage temperature is a fundamental factor affecting color and flavor of mandarins, and therefore it is crucial to define the optimal minimum safe temperature for each mandarin variety. Furthermore, massive accumulation of terpenes is most likely the cause for the decrease in flavor acceptability of 'Odem' mandarins after storage at low chilling temperatures. © 2011 Elsevier B.V.
Note:
Related Files :
Aroma
Chilling
Citrus
color
Common mandarin
Flavor
food storage
Mandarin
odors
Storage
taste
temperature
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.postharvbio.2011.07.009
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
20192
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:34
Scientific Publication
Importance of storage temperatures in maintaining flavor and quality of mandarins
64
Tietel, Z., Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Rehovot 76100, Israel
Lewinsohn, E., Department of Vegetable Crops, ARO, Newe Ya'ar Research Center, P.O. Box 1021, Ramat Yishay 30095, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Importance of storage temperatures in maintaining flavor and quality of mandarins
Mandarins suffer from short 'flavor-life' compared with other citrus species. The recommended minimum safe temperature for mandarin storage is 5-8 °C. However, because of continuing reductions in permitted chemical residues and increasing concern regarding decay development, mandarins are often shipped at much lower temperatures of 3-4 °C. In the last few years we noticed wide differences in responsiveness of mandarin varieties to chilling, and that the earliest indication of damage was a decrease in flavor acceptability. In the present study, we evaluated changes in flavor and quality of chilling-tolerant 'Or' and chilling-sensitive 'Odem' mandarins after 4 weeks of storage at 2, 5, or 8 °C followed by 3 days at 20 °C. Low storage temperatures resulted in loss of orange peel color in fruit of both varieties, which became paler and yellowish. The flavor of 'Or' mandarins was not affected by different storage temperatures, whereas 'Odem' showed severe flavor loss at low storage temperatures. GC-MS analysis of aroma volatiles revealed that changes of storage temperatures had no major effects on aroma volatile contents in 'Or' mandarins. However, in 'Odem' mandarins, storage at 2 °C caused accumulation of 13 volatiles, mainly terpenes and their derivates, whereas storage at 8 °C resulted in decreases of six volatiles, comprising five terpenes and one terpene derivative. Overall, we conclude that storage temperature is a fundamental factor affecting color and flavor of mandarins, and therefore it is crucial to define the optimal minimum safe temperature for each mandarin variety. Furthermore, massive accumulation of terpenes is most likely the cause for the decrease in flavor acceptability of 'Odem' mandarins after storage at low chilling temperatures. © 2011 Elsevier B.V.
Scientific Publication
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