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Effects of wax coatings and postharvest storage on sensory quality and aroma volatile composition of 'Mor' mandarins
Year:
2010
Authors :
Bar, Einat
;
.
Fallik, Elazar
;
.
Lewinsohn, Efraim
;
.
Porat, Ron
;
.
Tietel, Zipora
;
.
Volume :
90
Co-Authors:
Tietel, Z., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Israel
Bar, E., Department of Vegetable Crops, Newe Ya'ar Research Center, ARO, PO Box 1021, Ramat Yishay 30095, Israel
Lewinsohn, E., Department of Vegetable Crops, Newe Ya'ar Research Center, ARO, PO Box 1021, Ramat Yishay 30095, Israel
Feldmesser, E., Department of Biological Services, Weizmann Institute of Science, PO Box 26, Rehovot 76100, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
995
To page:
1007
(
Total pages:
13
)
Abstract:
Background: Mandarins suffer from accumulation of off-flavours after harvest. In this study the sensory quality and aroma profile composition of homogenised segments of untreated (control) and wax-coated 'Mor' mandarins after 7 days at 20 °C or 3 or 6 weeks of cold storage at 5 °C were examined. Results: Fruit taste score decreased during storage and following wax coating, and this was attributed to decreases in sourness and mandarin flavour and accumulation of off-flavours. Aroma profiling identified 31 volatiles that decreased by at least 50% during storage and after waxing and thus may be involved in the observed flavour loss. In contrast, 13 volatiles, mostly belonging to ethanol fermentation and fatty acid and amino acid catabolism pathways, significantly increased at least twofold and probably contributed to off-flavour enhancement. Conclusion: The results showed that after harvest there was a progressive decrease in sensory quality of 'Mor' mandarins. It is proposed that observed decreases in contents of sesqui- and monoterpenes and short-chain oxygenated fatty acids may contribute to the decrease in mandarin flavour, whereas increases in the contents of ethanol fermentation metabolites and derivates of fatty acid and amino acid catabolism are most likely involved in causing the enhanced sensation of off-flavours. © 2010 Society of Chemical Industry.
Note:
Related Files :
adult
Female
Male
metabolism
odor
odors
Postharvest
standards
Storage
taste
Volatile organic compounds
Show More
Related Content
More details
DOI :
10.1002/jsfa.3909
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21717
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:46
Scientific Publication
Effects of wax coatings and postharvest storage on sensory quality and aroma volatile composition of 'Mor' mandarins
90
Tietel, Z., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Israel
Bar, E., Department of Vegetable Crops, Newe Ya'ar Research Center, ARO, PO Box 1021, Ramat Yishay 30095, Israel
Lewinsohn, E., Department of Vegetable Crops, Newe Ya'ar Research Center, ARO, PO Box 1021, Ramat Yishay 30095, Israel
Feldmesser, E., Department of Biological Services, Weizmann Institute of Science, PO Box 26, Rehovot 76100, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Effects of wax coatings and postharvest storage on sensory quality and aroma volatile composition of 'Mor' mandarins
Background: Mandarins suffer from accumulation of off-flavours after harvest. In this study the sensory quality and aroma profile composition of homogenised segments of untreated (control) and wax-coated 'Mor' mandarins after 7 days at 20 °C or 3 or 6 weeks of cold storage at 5 °C were examined. Results: Fruit taste score decreased during storage and following wax coating, and this was attributed to decreases in sourness and mandarin flavour and accumulation of off-flavours. Aroma profiling identified 31 volatiles that decreased by at least 50% during storage and after waxing and thus may be involved in the observed flavour loss. In contrast, 13 volatiles, mostly belonging to ethanol fermentation and fatty acid and amino acid catabolism pathways, significantly increased at least twofold and probably contributed to off-flavour enhancement. Conclusion: The results showed that after harvest there was a progressive decrease in sensory quality of 'Mor' mandarins. It is proposed that observed decreases in contents of sesqui- and monoterpenes and short-chain oxygenated fatty acids may contribute to the decrease in mandarin flavour, whereas increases in the contents of ethanol fermentation metabolites and derivates of fatty acid and amino acid catabolism are most likely involved in causing the enhanced sensation of off-flavours. © 2010 Society of Chemical Industry.
Scientific Publication
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