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Effects of packinghouse operations on the flavor of ‘Orri’ mandarins
Year:
2022
Source of publication :
FOOD SCIENCE AND NUTRITION
Authors :
Porat, Ron
;
.
Yaniv, Yossi
;
.
Volume :
Co-Authors:

James Otieno,
Abiola Owoyemi,
Livnat Goldenberg,
Yossi Yaniv,
Nir Carmi,
Ron Porat

Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

Mandarins have a delicate flavor and are easy to peel and easy to consume. However, they are relatively perishable and suffer from flavor deterioration after harvest. The goal of the current study was to examine the effects of commercial packinghouse operations on the flavor of ‘Orri’ mandarins. For that purpose, we collected fruit from four different points along a commercial citrus packing line: (1) directly from the harvest bin, (2) after application of a hot (53°C) fungicide treatment for 30 s, (3) after waxing, and (4) after waxing and after the fruit had passed through a hot-air drying tunnel (37°C) for 2 min. The collected fruit were stored for 3 or 6 weeks at 5°C and then kept for five more days under shelf-life conditions at 22°C. The observed results indicate that the hot fungicide treatment had no effect on flavor quality. However, the waxing and waxing +drying treatments resulted in significant increases in ethanol accumulation, lower flavor-acceptability scores, and increased off-flavors. Gas-chromatography mass-spectrometry (GC–MS) analysis revealed that the waxing and waxing +drying treatments resulted in particular increases in the levels of alcohol and ethyl ester volatiles; whereas levels of other aroma volatiles (i.e., esters, aldehydes, monoterpenes, and sesquiterpenes) decreased after storage in all fruit samples. Overall, the waxing process in commercial citrus packinghouses increased ethanol and ethyl ester volatile levels and harmed flavor acceptability. These findings demonstrate the need to identify new wax formulations that do not hamper fruit-flavor quality.

Note:
Related Files :
Flavor
Mandarin
Packinghouse
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More details
DOI :
10.1002/fsn3.2778
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
58275
Last updated date:
23/03/2022 17:28
Creation date:
23/03/2022 17:28
Scientific Publication
Effects of packinghouse operations on the flavor of ‘Orri’ mandarins

James Otieno,
Abiola Owoyemi,
Livnat Goldenberg,
Yossi Yaniv,
Nir Carmi,
Ron Porat

Effects of packinghouse operations on the flavor of ‘Orri’ mandarins

Mandarins have a delicate flavor and are easy to peel and easy to consume. However, they are relatively perishable and suffer from flavor deterioration after harvest. The goal of the current study was to examine the effects of commercial packinghouse operations on the flavor of ‘Orri’ mandarins. For that purpose, we collected fruit from four different points along a commercial citrus packing line: (1) directly from the harvest bin, (2) after application of a hot (53°C) fungicide treatment for 30 s, (3) after waxing, and (4) after waxing and after the fruit had passed through a hot-air drying tunnel (37°C) for 2 min. The collected fruit were stored for 3 or 6 weeks at 5°C and then kept for five more days under shelf-life conditions at 22°C. The observed results indicate that the hot fungicide treatment had no effect on flavor quality. However, the waxing and waxing +drying treatments resulted in significant increases in ethanol accumulation, lower flavor-acceptability scores, and increased off-flavors. Gas-chromatography mass-spectrometry (GC–MS) analysis revealed that the waxing and waxing +drying treatments resulted in particular increases in the levels of alcohol and ethyl ester volatiles; whereas levels of other aroma volatiles (i.e., esters, aldehydes, monoterpenes, and sesquiterpenes) decreased after storage in all fruit samples. Overall, the waxing process in commercial citrus packinghouses increased ethanol and ethyl ester volatile levels and harmed flavor acceptability. These findings demonstrate the need to identify new wax formulations that do not hamper fruit-flavor quality.

Scientific Publication
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