Color change and quality response of ‘lane late’ orange submitted to degreening process

Abstract

ABSTRACT:This study aimed at evaluating the effects of ethylene on peel color and compositional changes in 'Lane late' orange stored under refrigerated and ambient conditions. Physiologically mature, but green-peeled, oranges were exposed to ethylene gas under room temperature and high relative humidity for 24 hours. Storage chamber was ventilated with fresh air after 12 hours to mitigate consequences derived from fruit respiration. Both nondestructive analysis, such as peel color (hue angle, chromaticity, and brightness) and weight loss, and destructive ones (soluble solids, titratable acidity, pH, soluble solids to acidity ratio, and puncture force) were performed upon harvest, after degreening, and every three days during eighteen days in storage. Experiment was carried out using an entirely randomized design with thirty replications for nondestructive and four replications for destructive analyses, in a split plot scheme. Exposure to ethylene ensured a golden yellow peel for both fruit stored under ambient and refrigerated conditions. High relative humidity, associated with low temperature prevented fruit from losing moisture. Fruit exposure to ethylene did not affect weight loss, soluble solids, titratable acidity, pH, soluble solids, acidity ratio, or puncture force. KEYWORDS:Citrus sinensis (L.) Osbeck, Peel Color, Ethylene, Fruit Internal Quality. MUDANÇA NA COR E RESPOSTA NA QUALIDADE DE LARANJA 'LANE LATE'SUBMETIDA AO TRATAMENTO DE DESVERDECIMENTO RESUMO: Este trabalho objetivou determinar o efeito da aplicação de etileno na cor da casca e em mudanças na composição da laranja 'Lane late' armazenada em condição ambiente e refrigerada. Laranjas fisiologicamente maduras, mas com casca verde, foram expostas ao gás etileno em temperatura ambiente e umidade relativa alta por 24 horas. A câmara foi ventilada com ar fresco após 12 horas de tratamento, com intuito de amenizar as consequências trazidas pelo processo respiratório dos frutos. As avaliações não destrutivas, cor da casca (ângulo de cor hue, cromaticidade e luminosidade) e perda de peso, bem como as destrutivas (sólidos solúveis, acidez titulável, pH, razão entre sólidos solúveis e acidez, e força de perfuração da casca) foram realizadas logo após a colheita, após tratamento de desverdecimento e a cada três dias, por dezoito dias. O delineamento utilizado foi o inteiramente casualizado, em esquema de parcelas subdivididas, com 30 repetições (avaliações não destrutivas) e quatro repetições (avaliações destrutivas). Exposição dos frutos ao etileno assegurou cor da casca amarelo-ouro para frutos mantidos em condições ambiente e refrigerada. Umidade relativa alta, associada à refrigeração, evitou a perda de umidade dos frutos. Sólidos solúveis, acidez titulável, pH, relação sólidos solúveis/acidez e força de penetração da casca não diferiram entre frutos tratados e não tratados. PALAVRAS-CHAVE:Citrus sinensis (L.) Osbeck, cor da casca, etileno, qualidade interna.

Post-harvest quality model of pineapple guava fruit according to storage and weather conditions of cultivation

“…The correlations also indicated that at higher storage temperature, weight loss and SS are greater and firmness and TA are lower, which is consistent with the results of Machado et al (2015), who found that the speed of enzymatic reactions increases exponentially with increasing temperature and is responsible for these physico-chemical changes in orange fruits. Amarante et al (2008) The correlations between the variables listed in Table 3 indicate that at higher production zone altitudes, there is a higher SS content and lower values for weight loss and skin and pulp firmness during the post-harvest period.…”

“…The increase in SS during ripening is caused by organic acids turning into sugars or degrading through respiration (Machado et al, 2015). Loss of firmness during ripening is caused by increased enzymatic activity, which degrades pectins (Parra-Coronado et al, 2006).…”

Quality of ‘Valencia Delta’ orange after degreening and coating with wax

“…Even in fruits exposed to ethylene and coated with wax, this characteristic was observed, because, despite the change in peel color, these fruits showed higher hue values due to the use of coating. Similar results were reported by Machado et al (2015), who observed decrease in the values of hue angle from 124 to 100, analyzing 'Lane late' oranges subjected to the degreening treatment.…”

Impact of varying agrometeorological indices on peel color and composition of Kinnow fruit (Citrus nobilis Lour x Citrus deliciosa Tenora) grown at different ecological zones

“…Among other several factors, climatic conditions play a defining role in peel coloration of citrus 61 whereas in sub-tropical regions citrus peel yellow coloring takes place with drop of temperature at 12.8°C along with soil temperature near to 12°°C. 62 In this work, temperature was dropped in October to initiate color-break and earlier commenced of winter at Sargodha had also widened a gap in diurnal temperature.…”