Effect of waxing and cellophane lining on chemical quality indices of citrus fruit

Ahmad, Mushtaq; Khan, Ismail

doi:10.1007/bf01092300

Cited by 27 publications

(16 citation statements)

References 17 publications

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“…Ethanol content in excess of about 2000 ppm has been associated with offflavor in citrus (Ahmad and Khan 1987;Ke and Kader 1990). Hagenmaier (2000) also found that flavor tended to decrease almost linearly with increasing ethanol content.…”

Section: Sensory Evaluationmentioning

confidence: 95%

Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose‐lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. Fortune

Pérez-Gago¹,

Rojas²,

DelRio³

2002

Journal of Food Science

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Fortune' mandarin oranges were coated with edible hydroxypropyl methylcellulose-lipid composite coatings. The coatings consisted of beeswax, carnauba wax, or shellac, at 2 lipid contents (20% and 60%). Weight loss of coated mandarins decreased significantly as lipid content increased. Beeswax (60%) emulsions were associated with the lowest weight loss. Coated fruit had higher internal CO 2 , lower internal O 2 , and higher ethanol contents than uncoated fruit. At 20% lipid content, internal O 2 was lower and ethanol content was higher than at 60% lipid content, which could be related to the low oxygen permeability of hydroxypropyl methylcellulose and the higher viscosity of these emulsions that could have affected final thickness.

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Section: Sensory Evaluationmentioning

confidence: 95%

Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose‐lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. Fortune

Pérez-Gago¹,

Rojas²,

DelRio³

2002

Journal of Food Science

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“…Many coatings lose gloss when the fruit is wetted (Hall, 1981). Furthermore, gas permeance of many commercial coatings is low, leading to the development of offflavor in citrus fruit, especially after storage at marketing temperatures (Ahmad and Khan, 1987;Cohen et al, 1990;Davis and Hofmann, 1973;Hagenmaier and Shaw, 1992).…”

Section: Abstract Valencia Oranges [Citrus Sinensis (L) Osbeck CV mentioning

confidence: 99%

Layered Coatings to Control Weight Loss and Preserve Gloss of Citrus Fruit

Hagenmaier¹,

Baker²

1995

HortSci

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Valencia oranges [Citrus sinensis (L.) Osbeck cv. Valencia] and Marsh grapefruit [Citrus paradisi Macf.] were treated with single or double layers of coating. In cases where two coatings were applied, the first coating was a moisture-barrier wax; the second was either polyethylene wax or a mixture of shellac and resin ester. The inner coating reduced weight loss, and the outer coating imparted gloss. Fruit gloss, as measured by reflectometer, decreased more rapidly during 1 week at 20C with a single glossy coating than with the same coating applied as a second layer over a wax-based first coating. For citrus fruit, using resin ester or shellac as a high-gloss second coating tended to overly restrict the exchange of O2 and CO2; however, two layers of wax did not.

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“…T HE FLAVOR QUALITY OF TANGERINES AND RELATED CITRUS FRUITS are generally more sensitive to storage than other citrus varieties, possibly because of their relatively short maturation period (Grierson and Ben-Yehoshua 1986;Cuquerella and others 1981;Ahmad and Khan 1987;Cohen and others 1991;Davis 1970). In general, these authors detected off-flavor when fruit coatings restricted the exchange of O 2 and CO 2 between atmosphere and fruit to the extent that internal O 2 concentration was too low to support aerobic respiration, with the result that ethanol, acetaldehyde, and other flavor components were produced.…”

Section: Introductionmentioning

confidence: 99%

Changes in Volatile Components of Stored Tangerines and Other Specialty Citrus Fruits with Different Coatings

Hagenmaier

Shaw

2002

Journal of Food Science

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Shellac and wax-based citrus coatings were applied to Fallglo, Robinson, Sunburst, Dancy and Murcott tangerines, Nova and Orlando tangelos, and Temple oranges. Flavor volatiles were measured before and after storage. Concentrations of ethyl acetate, ethyl butyrate, isopentanol and 2-methyl-3-buten-2-ol increased markedly for fruit with shellac-based coatings, and were highly correlated with ethanol content, but at different ratios for the different varieties. The concentration increases were relatively less for fruit coated with the wax-based coatings, and suggest that high-gloss shellac and resin-based coatings are not appropriate for tangerines.

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Effect of waxing and cellophane lining on chemical quality indices of citrus fruit

Cited by 27 publications

References 17 publications

Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose‐lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. Fortune

Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose‐lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. Fortune

Layered Coatings to Control Weight Loss and Preserve Gloss of Citrus Fruit

Changes in Volatile Components of Stored Tangerines and Other Specialty Citrus Fruits with Different Coatings

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