Does ethylene degreening affect internal quality of citrus fruit?

Mayuoni, Lina; Tietel, Zipora; Patil, Bhimanagouda S.; Porat, Ron

doi:10.1016/j.postharvbio.2011.04.005

Cited by 72 publications

(52 citation statements)

References 34 publications

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“…These studies have been performed on a variety of fruits such as the Granny Smith apple [1], Hass avocado [2], sunberry [3] and pomegranate [4]; before and after processing such as dabai fruit [5], and during storage such as Granny Smith apple [1], Hass avocado [2], and Palmer mangoes [6]. For citrus fruit, the Florida grapefruit [7], mandarin [8], Fortune mandarins [9], Navel oranges, Star Ruby grapefruit and Satsuma mandarins [10] during storage, and unripe oranges during processing [11], were studied. Fruit skin color, size, shape, weight, mesocarp thickness, firmness, soluble solids concentration, pH, titratable acidity, organic acids, respiration production rate and ethylene concentration were investigated in these studies.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

Sirisomboon

Lapchareonsuk

2012

Fruits

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-Introduction. Because of the long transportation times and storage durations that are often experienced, it is important to understand how pomelo properties change over time; that will be indicative of how long samples can be stored before they drop below acceptable quality limits. As no information is available regarding storage of pomelo fruit in the literature, the goal of our work was to study the change in pomelo physicochemical and textural properties following storage over a period of approximately 4 months. Materials and methods. The changes in physical, chemical and textural properties of commercial pomelo fruit were extensively evaluated over the course of a 4-month storage period. The correlation among physical, color, chemical and textural properties were also assessed. Results. Color properties (L*, a*, b*) changed significantly with storage; however, they did not change much during the initial 45 days of storage. The change in soluble solids content (SSC), acidity (A) and the [(SSC) / (A)] ratio suggested that pomelo fruit should not be stored for more than 75 days. Crucially, our study demonstrates that the a* parameter (greenness, R = -0.556) correlates best with the chemical property the [(SSC) / (A)] ratio, which is a recognized measurement of the consumer acceptability of citrus fruit. This means that measuring a* is a non-destructive way of monitoring the taste characteristics of pomelos in storage. This property also correlated well with the average firmness of the fruit and with the flesh texture. Conclusion. This fundamental information on the pomelo fruit could prove useful in the physical handling and processing of the fruit by breeders and postharvest technologists as well as distributors, market agents, importers and exporters.Thailand / Citrus grandis / fruits / pomelos / storage / physicochemical properties / texture / rheological properties Évaluation des propriétés physico-chimiques et de texture de chadecs au cours de leur stockage.Résumé -Introduction. En raison des longueurs de transport et de stockage souvent constatées, il serait important de comprendre comment les propriétés des chadecs évoluent au fil du temps ; cette information serait utile pour évaluer combien de temps les échantillons peuvent être stockés tout en conservant une qualité gustative acceptable. Faute d'informations disponibles dans la litté-rature sur le stockage du chadec, nous avons étudié la variation des propriétés physico-chimiques et de la texture de ce fruit sur une période de stockage de 4 mois environ. Matériel et méthodes. Le changement des composantes de propriétés physiques, chimiques et de texture de chadecs commerciaux ont été évalués pendant 4 mois de stockage. Les corrélations entre ces diverses composantes ont également été évaluées. Résultats. Les paramètres de couleur (L*, a*, b*) ont varié de manière significative pendant le stockage, mais ils n'ont pas beaucoup changé au cours des 45 premiers jours d'entreposage. Le changement de la teneur en solides solubles (SSC), de l'acidit...

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Section: Introductionmentioning

confidence: 99%

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

Sirisomboon

Lapchareonsuk

2012

Fruits

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“…Gardner et al (2000), evaluating samples of fruit juices, observed values of 50.4 mg GAE 100 mL -1 for juice of 'Flórida' orange. Mayuoni et al (2011) did not observe changes in the content of phenolic compounds in degreened 'Navel' orange.…”

Section: Resultsmentioning

confidence: 55%

“…'Valência Delta' showed mean values of ascorbic acid of 37.98 mg 100 g -1 , which is close to those Pereira et al (2013), who obtained mean of 37.53 mg 100 g -1 , for refrigerated 'Valência Delta' orange. Mayuoni et al (2011) also observed reduction in the contents of ascorbic acid in 'Navel' orange after three days at 20 ºC; however, this reduction was observed in both treatments (control fruits and degreened fruits) and, therefore, was not attributed to the exposure to ethylene. On the other hand, in 'Star Ruby' pomelo and 'Satsuma' mandarin, there was no reduction in the levels of ascorbic acid, according to Mayuoni et al (2011).…”

Section: Resultsmentioning

confidence: 72%

“…Fruits that were not NS* Not significant exposed to ethylene also showed increase in luminosity, but in a less intense way. Mayuoni et al (2011), analyzing citric fruits, also observed that the application of exogenous ethylene accelerated the color change in fruit peels. Total chlorophyll decreased during the storage period in all applied treatments ( Figure 5).…”

Section: Resultsmentioning

confidence: 94%

“…It was observed that the values remained statistically equal along the storage period in all treatments. Rapisarda et Mayuoni et al (2011) used exogenous ethylene for the degreening of citric fruits at 20 ºC and observed that there was no influence on the acidity content. Tietel et al (2010) claimed that the utilization of exogenous ethylene for degreening at moderate temperatures of approximately 20 ºC did not damage the taste of the fruit, while in citric fruits the degreening at high temperatures (30 ºC) led to decrease in the acidity levels of the juice.…”

Section: Resultsmentioning

confidence: 99%

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

Pereira

Machado

Costa

2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TIn this study, oranges of the cultivar 'Valencia Delta' were degreened, coated with carnaúba-based wax and stored under refrigeration. The influence of the application of exogenous ethylene and coating was observed on physical and physico-chemical properties of the fruits. After the application of the treatments, the fruits were refrigerated (7 ± 2 o C) for a period of 35 days. The analyzed variables included weight loss, peel color, titratable acidity, ascorbic acid, total soluble sugars, reducing sugars, total polyphenols and total chlorophyll of the peel. The coated fruits showed significant reduction in weight loss when compared with the uncoated fruits, which lost about 3.0% of moisture at the end of the experiment. Significant reduction in the values of hue angle, accompanied by sharp deterioration in chlorophyll contents, suggested that the applied ethylene concentration was efficient in reducing green peel color. The contents of total polyphenols, total soluble sugars and reducing sugars increased while ascorbic acid decreased. The application of the coating, after degreening, was fundamental in maintaining the quality of the 'Valencia Delta' orange during storage.Qualidade de laranja 'Valência Delta' após desverdecimento e recobrimento com cera R E S U M O Laranjas da cultivar 'Valência Delta' foram, no presente trabalho, desverdecidas, recobertas com cera à base de carnaúba e armazenadas sob refrigeração. Observou-se a influência da aplicação do etileno exógeno e do recobrimento nas propriedades físicas e físico-químicas dos frutos; após a aplicação dos tratamentos os frutos foram refrigerados (7 ± 2 o C) durante 35 dias; as variáveis analisadas incluíram perda de massa, coloração da casca, acidez titulável, ácido ascórbico, açúcares solúveis totais e redutores, polifenois totais e clorofila total da casca. Os frutos recobertos apresentaram redução significativa na perda de massa quando comparados com os frutos não recobertos que perderam aproximadamente 3,0% de umidade ao final do experimento. Redução significativa nos valores de ângulo hue acompanhada de degradação acentuada nos teores de clorofila sugeriu que a concentração de etileno aplicada foi eficiente na redução da coloração verde da casca. Os teores de polifenois totais, açúcares solúveis totais e redutores aumentaram enquanto o de ácido ascórbico decresceu. A aplicação de recobrimento após o desverdecimento foi fundamental na manutenção da qualidade da laranja 'Valência Delta' durante o armazenamento.

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2014

Fruit and Vegetables

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Does ethylene degreening affect internal quality of citrus fruit?

Cited by 72 publications

References 34 publications

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

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

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