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Journal of Food Science
AHARONI, Y., The Division of Fruit and Vegetable Storage, Agricultural Research Organization, Bet-Dagan, Israel, The Usda Under A Cooperative Agreement, California State University, Fresno, United States
HOUCK, L.G., Quality & Transportation Research Laboratory, Usda-Ars, 2021 South Peach Ave., P.O. Box 8143, Fresno, California, 93747, United States
Ruby, Tarocco, and Sanguinello blood oranges were stored 4 wk at 15°C in flowing air, 20 ppm ethylene in air, 40% O2+ 60% N2, or 80% O2+ 20% N2, followed by storage in air. Ethylene caused rind color of Ruby and Tarocco oranges to become deeper orange while 80% O2 caused rind of Ruby and Sanguinello oranges to be paler orange than when stored in other atmospheres. Ethylene deepened red color of the flesh and juice of Ruby and Tarocco oranges, but high O2 more intensely deepened the red color of flesh and juice of all three cultivars. Total soluble solids content, total acidity, or pH of the juice was not affected. Fruit stored in the ethylene atmosphere developed off‐flavor. Copyright © 1982, Wiley Blackwell. All rights reserved
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Change in Rind, Flesh, and Juice Color of Blood Oranges Stored in Air Supplemented with Ethylene or in Oxygen‐Enriched Atmospheres
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AHARONI, Y., The Division of Fruit and Vegetable Storage, Agricultural Research Organization, Bet-Dagan, Israel, The Usda Under A Cooperative Agreement, California State University, Fresno, United States
HOUCK, L.G., Quality & Transportation Research Laboratory, Usda-Ars, 2021 South Peach Ave., P.O. Box 8143, Fresno, California, 93747, United States
Change in Rind, Flesh, and Juice Color of Blood Oranges Stored in Air Supplemented with Ethylene or in Oxygen‐Enriched Atmospheres
Ruby, Tarocco, and Sanguinello blood oranges were stored 4 wk at 15°C in flowing air, 20 ppm ethylene in air, 40% O2+ 60% N2, or 80% O2+ 20% N2, followed by storage in air. Ethylene caused rind color of Ruby and Tarocco oranges to become deeper orange while 80% O2 caused rind of Ruby and Sanguinello oranges to be paler orange than when stored in other atmospheres. Ethylene deepened red color of the flesh and juice of Ruby and Tarocco oranges, but high O2 more intensely deepened the red color of flesh and juice of all three cultivars. Total soluble solids content, total acidity, or pH of the juice was not affected. Fruit stored in the ethylene atmosphere developed off‐flavor. Copyright © 1982, Wiley Blackwell. All rights reserved
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