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Improvement of internal color of oranges stored in oxygen-enriched atmospheres
Year:
1980
Source of publication :
Scientia Horticulturae
Authors :
Aharoni, Yair
;
.
Volume :
13
Co-Authors:
Aharoni, Y., Market Quality and Transportation Research Laboratory, SEA-AR, U.S. Department of Agriculture, P.O. Box 8143, Fresno, CA 93747, United States
Houck, L.G., Market Quality and Transportation Research Laboratory, SEA-AR, U.S. Department of Agriculture, P.O. Box 8143, Fresno, CA 93747, United States
Facilitators :
From page:
331
To page:
338
(
Total pages:
8
)
Abstract:
'Hamlin', 'Parson Brown' and 'Pineapple' oranges were stored for 4 weeks at 15°C in a continuous flow of (1) air, (2) 20 mg 1-1 ethylene (C2H4) in air, (3) 40% O2 + 60% N2, or (4) 80% O2 + 20% N2, followed by 2 additional weeks in air. Fruits stored in the C2H4 atmosphere lost rind chlorophyll faster, and the rind turned orange quicker, than fruits in the other atmospheres. However, most of the fruits stored in the C2H4 atmosphere had paler endocarp and juice than fruits stored in the other atmospheres. Fruits stored in 80% O2 had the palest rind, but their endocarp and juice color were the deepest orange. Color change was detectable after 2-3 weeks and continued to develop until the end of the experiments. In 40% O2 fruit, response was intermediate. The respiration rate of 'Pineapple' oranges during 4 weeks of storage in the test atmospheres was highest in the fruits stored in C2H4, almost as high in fruits stored in 80% O2, and lowest in fruits kept in 40% O2 or in air. Fruits stored in the different atmospheres did not differ significantly in total soluble solids content, total acidity, or pH of the juice, and the atmospheres did not adversely affect the flavor of the juice. © 1980.
Note:
Related Files :
color
food storage
oranges
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More details
DOI :
10.1016/0304-4238(80)90091-6
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21212
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:42
Scientific Publication
Improvement of internal color of oranges stored in oxygen-enriched atmospheres
13
Aharoni, Y., Market Quality and Transportation Research Laboratory, SEA-AR, U.S. Department of Agriculture, P.O. Box 8143, Fresno, CA 93747, United States
Houck, L.G., Market Quality and Transportation Research Laboratory, SEA-AR, U.S. Department of Agriculture, P.O. Box 8143, Fresno, CA 93747, United States
Improvement of internal color of oranges stored in oxygen-enriched atmospheres
'Hamlin', 'Parson Brown' and 'Pineapple' oranges were stored for 4 weeks at 15°C in a continuous flow of (1) air, (2) 20 mg 1-1 ethylene (C2H4) in air, (3) 40% O2 + 60% N2, or (4) 80% O2 + 20% N2, followed by 2 additional weeks in air. Fruits stored in the C2H4 atmosphere lost rind chlorophyll faster, and the rind turned orange quicker, than fruits in the other atmospheres. However, most of the fruits stored in the C2H4 atmosphere had paler endocarp and juice than fruits stored in the other atmospheres. Fruits stored in 80% O2 had the palest rind, but their endocarp and juice color were the deepest orange. Color change was detectable after 2-3 weeks and continued to develop until the end of the experiments. In 40% O2 fruit, response was intermediate. The respiration rate of 'Pineapple' oranges during 4 weeks of storage in the test atmospheres was highest in the fruits stored in C2H4, almost as high in fruits stored in 80% O2, and lowest in fruits kept in 40% O2 or in air. Fruits stored in the different atmospheres did not differ significantly in total soluble solids content, total acidity, or pH of the juice, and the atmospheres did not adversely affect the flavor of the juice. © 1980.
Scientific Publication
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