Effect of postharvest degreening followed by a cold-quarantine treatment on vitamin C, phenolic compounds and antioxidant activity of early-season citrus fruit

Mejora de la Tecnología de desverdización de cítricos y aptitud a la frigoconservación de nuevas variedades. Estudios sobre parámetros de calidad y composición nutricional.

“…In addition to the distance, these countries require strict quarantine measures against Mediterranean fruit fly (Ceratitis capitata). To satisfy the phytosanitary requirements of those countries, a quarantine cold treatment is usually applied during overseas transport (14)(15)(16)(17)(18) days at 1.1-2.2ºC) (USDA-APHIS, 2002). These conditions may adversely affect the final quality of the fruit, especially when it has been previously degreened.…”

“…Effect of postharvest degreening followed by a cold-quarantine treatment on vitamin C, phenolic compounds and antioxidant activity of early-season citrus fruit. Postharvest Biology and Technology,65,[13][14][15][16][17][18][19][20][21] Sdiri, S., Monterde, A., Benabda, J., Rojas, C., …”

“…Thus, aldehydes have long been described to contribute to the orange aroma with citrus-like, green, fatty and metallic notes, while esters would be responsible for the fruity top-notes present in fresh juice. 14,15 A combination of GC / olfactometry techniques permits the identification of the compounds likely to contribute to aroma. Aroma-active compounds are those components with levels equal or greater than their odor threshold.…”

“…Aroma-active compounds are those components with levels equal or greater than their odor threshold. 14 According to the literature, more than thirty compounds have been identified as odor-active in citrus fruit. Amongst them ethyl butanoate, hexanal, ethyl hexanoate, octanal, limonene, linalool, nonanal, decanal, acetaldehyde, ethanol, α-pinene and myrcene are the most reported.…”

“…Amongst them ethyl butanoate, hexanal, ethyl hexanoate, octanal, limonene, linalool, nonanal, decanal, acetaldehyde, ethanol, α-pinene and myrcene are the most reported. 5,14,[16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] Ethanol has been extensively reported as the main volatile compound associated to flavor deterioration during postharvest life of citrus fruit. The level of this compound increases rapidly during citrus fruit ripening; under anaerobic conditions or storage at low temperature for long periods, citrus fruit experiment an important enhance of ethanol accumulation which is related to the development of offflavors.…”