Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Long-term storage of ‘Olinda’ oranges under chilling and intermittent warming temperatures
Year:
1999
Source of publication :
Postharvest Biology and Technology
Authors :
Cohen, Eliyahu
;
.
Volume :
16
Co-Authors:

Schirra, M.

Facilitators :
From page:
63
To page:
69
(
Total pages:
7
)
Abstract:

The influence of intermittent warming (IW) during storage, with cycles of 3 weeks at 3°C followed by 2 weeks at 15°C, on the keeping quality of ‘Olinda’ oranges, was investigated over a period of 25 weeks and compared to continuous storage at 3°C (chilling temperature). Intermittent warming delayed the onset of CI by approximately 10 weeks with respect to storage at 3°C and greatly enhanced resistance to CI development. There was very little rotting (6%) after 25 weeks of storage, with negligible differences caused by storage conditions. Soluble solids concentration (SSC), titratable acidity (TA) and maturity, as determined by SSC:TA ratio, were not significantly affected by temperature storage conditions. After 20 weeks acetaldehyde accumulation in the juice was significantly higher in fruit stored at 3°C than in that intermittently warmed, while ethanol levels were higher after 15 weeks. Respiration rates in fruit stored at constant temperature decreased significantly after 5 weeks, increasing slightly over the remaining weeks. Conversely, the respiration rate in fruit under IW was almost the same over the whole storage period. Ethylene concentrations remained very low during storage, with no significant differences due to storage conditions. The degree of fatty acid unsaturation of the lipid fraction from flavedo tissue showed only minimal changes in fruit stored with IW whilst it increased greatly in fruit stored at 3°C.

Note:
Related Files :
food storage
oranges
temperature
Show More
Related Content
More details
DOI :
https://doi.org/10.1016/S0925-5214(98)00097-0
Article number:
0
Affiliations:
Database:
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
59477
Last updated date:
14/06/2022 15:35
Creation date:
14/06/2022 15:33
You may also be interested in
Scientific Publication
Long-term storage of ‘Olinda’ oranges under chilling and intermittent warming temperatures
16

Schirra, M.

Long-term storage of ‘Olinda’ oranges under chilling and intermittent warming temperatures

The influence of intermittent warming (IW) during storage, with cycles of 3 weeks at 3°C followed by 2 weeks at 15°C, on the keeping quality of ‘Olinda’ oranges, was investigated over a period of 25 weeks and compared to continuous storage at 3°C (chilling temperature). Intermittent warming delayed the onset of CI by approximately 10 weeks with respect to storage at 3°C and greatly enhanced resistance to CI development. There was very little rotting (6%) after 25 weeks of storage, with negligible differences caused by storage conditions. Soluble solids concentration (SSC), titratable acidity (TA) and maturity, as determined by SSC:TA ratio, were not significantly affected by temperature storage conditions. After 20 weeks acetaldehyde accumulation in the juice was significantly higher in fruit stored at 3°C than in that intermittently warmed, while ethanol levels were higher after 15 weeks. Respiration rates in fruit stored at constant temperature decreased significantly after 5 weeks, increasing slightly over the remaining weeks. Conversely, the respiration rate in fruit under IW was almost the same over the whole storage period. Ethylene concentrations remained very low during storage, with no significant differences due to storage conditions. The degree of fatty acid unsaturation of the lipid fraction from flavedo tissue showed only minimal changes in fruit stored with IW whilst it increased greatly in fruit stored at 3°C.

Scientific Publication
נגישות
menu      
You may also be interested in