Changes in Quality Attributes of Mandarin With and Without Leaf During Refrigerated Storage

Qian, Zhengjiang; Wang, Hui; Liu, Ting; Jia, Yongxia; Prasad, K. Nagendra; Qu, Hongxia; Duan, Xuewu; Jiang, Yueming

doi:10.1111/j.1745-4549.2012.00731.x

Cited by 4 publications

(2 citation statements)

References 44 publications

(104 reference statements)

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“…Li et al (2009) found that the total acid of longan juice decreased first and then increased after 50 days' storage at 4°C. Qian et al (2014) found that the total acid of mandarin fruit juice increased greatly. It decrease after 5 weeks' of storage at 5°C was observed.…”

Section: Physicochemical and Microbiological Propertiesmentioning

confidence: 99%

Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage

et al. 2018

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This study focused on the changes of physicochemical and microbiological properties and aroma compounds of freshly-squeezed orange juice during storage at different temperatures. Aroma compounds were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the total aerobic plate counts of orange juice stored at room temperature and 37°C was far more than 4°C. Totally 33 aroma compounds were determined in these orange juices. Significant differences on the aroma compounds in orange juices stored at different temperatures were observed in the present study. Most of the terpenes decreased at 4°C after 15 days' storage, while 10 and 8 terpenes increased during storage at room temperature and 37°C. a-Terpineol and p-vinylguaiacol were the only off-flavor compounds found in juice stored at 4°C and room temperature at late storage respectively. While terpinen-4-ol, 4-ethylguaiacol and p-vinylguaiacol were found in juice stored at 37°C at late storage. a-Terpineol was the only off-flavor compound found in orange juice stored at 4°C.

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Section: Physicochemical and Microbiological Propertiesmentioning

confidence: 99%

Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage

et al. 2018

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“…Nowadays, in the marketing of some citrus fruits, the option of selling the fruit together with stem and leaves is possible, mainly for clementines and oranges. The presence of the leaves with the fruit means that the product is more natural and fresher [1]. There is not enough knowledge about the role of the leaf in maintaining quality during post-harvest.…”

Section: Introductionmentioning

confidence: 99%

Melatonin Postharvest Treatment in Leafy ‘Fino’ Lemon Maintains Quality and Bioactive Compounds

Badiche-El Hilali,

Valverde,

García-Pastor

et al. 2023

Foods

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Spain is a great producer of organic lemon; however, it is necessary to reduce the losses caused by post-harvest diseases. Melatonin (MEL) is a naturally occurring compound with physiological functions in fruit growth and ripening and is able to modulate postharvest ripening and senescence, most of it being concentrated in climacteric fruit. Thus, the aim of this study was to apply MEL to organic lemon fruit with stems and leaves (LEAF) and to organic lemon without those components (LEAFLESS) after harvesting and storage during 21 days at 2 °C to understand the effects of this treatment on the fruit quality. For this purpose, two experiments were carried out. First, MEL was applied at 0.01 mM, 0.1 mM and 1.0 mM by immersion for 15 min on lemon fruits, and the quality parameters and bioactive compounds of the fruit were analysed. Subsequently, a second experiment was carried out where the best concentration (1 mM) was selected and another time (15 and 30 min) was added, with the same quality parameters being analysed. As a result, we observed that all MEL treatments showed positive effects on weight loss reduction, softening (higher fruit firmness), total acidity and lower colour changes. Total phenols increased in MEL-treated lemons, both in peel and juice. For the three concentrations tested, the best efficiency was obtained with MEL at 1.0 mM, while LEAF lemons were the most effective. In conclusion, lemons containing stems and leaves (LEAF) improved preservability by using MEL at 1.0 mM with better organoleptic quality and enhanced phenolic compounds.

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Nutritional Composition of Mandarins

Lado

Cuellar

Rodrigo

et al. 2016

Nutritional Composition of Fruit Cultivars

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Changes in Quality Attributes of Mandarin With and Without Leaf During Refrigerated Storage

Cited by 4 publications

References 44 publications

Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage

Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage

Melatonin Postharvest Treatment in Leafy ‘Fino’ Lemon Maintains Quality and Bioactive Compounds

Nutritional Composition of Mandarins

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