Effects of coatings on weight loss and ethanol buildup in juice of oranges

Davis, Paul L.; Hofmann, Russell C.

doi:10.1021/jf60187a026

Cited by 42 publications

(25 citation statements)

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“…At higher storage temperatures wrapped fruit, particularly if waxed, will usually develop an off-flavor (Hale et al 1982) which is associated with an increase in ethanol content of the juice (Purvis 1983a). A similar response has occurred with heavily waxed citrus (Davis and Hoffman 1973). Wrapping of waxed fruit is not advisable because of the additional resistance to gas transmission by the two barriers.…”

Section: Packaging Conceh's Individual Film Wrappingmentioning

confidence: 75%

Packing Technology for Fresh and Minimally Processed Fruits and Vegetables

Barmore

1987

Journal of Food Quality

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Flexible plastic packaging in the fresh produce industry has functioned in the past to facilitate product handling and provide brand identification. Greater emphasis on freshness and product quality has resulted in a re-evaluation ofpkastic for fresh and minimally processed products. Polyvinylchloride, used primarily for overwrapping, and polyethylene, used for bags, have been the most popular films, but co-extncsion technology has provided a means of controlling gas transmission rates. Individual film wrapping represents a rediscovery of an old technique that hus applications in prevention of shrinkage and altering of ripening patterns. Modified atmosphere packaging and value added products represent other new technologies that use packaging to extend shelf-life.

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Section: Packaging Conceh's Individual Film Wrappingmentioning

confidence: 75%

Packing Technology for Fresh and Minimally Processed Fruits and Vegetables

Barmore

1987

Journal of Food Quality

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“…However, application of waxes also restricts gas exchange through the peel surface, so that the internal atmosphere of the fruit is modified, with enhanced CO 2 and reduced O 2 levels 59. The consequent buildup of anaerobic conditions in waxed fruit leads to enhanced anaerobic respiration and increased production of off‐flavor volatiles, such as ethanol and acetaldehyde 60–62. It was recently reported that mandarins are much more sensitive to anaerobic conditions as compared with other citrus fruit, resulting in enhanced anaerobic respiration and production of off‐flavor volatiles 63, 64…”

Section: Effects Of Postharvest Operations On Mandarin Flavormentioning

confidence: 99%

Taste and aroma of fresh and stored mandarins

Tietel

Plotto²,

Fallik

et al. 2010

J. Sci. Food Agric.

121

117

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During the last decade there has been a continuous rise in consumption of fresh easy-to-peel mandarins. However, mandarins are much more perishable than other citrus fruit, mainly due to rapid deterioration in sensory acceptability after harvest. In the current review we discuss the biochemical components involved in forming the unique flavor of mandarins, and how postharvest storage operations influence taste and aroma and consequently consumer sensory acceptability. What we perceive as mandarin flavor is actually the combination of basic taste, aroma and mouth-feel. The taste of mandarins is principally governed by the levels of sugars and acids in the juice sacs and the relative ratios among them, whereas the aroma of mandarins is derived from a mixture of different aroma volatiles, including alcohols, aldehydes, ketones, terpenes/hydrocarbons and esters. During postharvest storage and marketing there is a gradual decrease in mandarin sensory acceptability, which has been attributed to decreases in acidity and typical mandarin flavor, paralleling an accumulation of off-flavor. Biochemical analysis of volatile and non-volatile constituents in mandarin juice demonstrated that these changes in sensory acceptability were concomitant with decreases in acidity and content of terpenes and aldehydes, which provide green, piney and citrus aroma on the one hand, and increases in ethanol fermentation metabolism products and esters on the other, which are likely to cause 'overripe' and off-flavors. Overall, we demonstrate the vast importance of the genetic background, maturity stage at harvest, commercial postharvest operation treatments, including curing, degreening and waxing, and storage duration on mandarin sensory quality.

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“…One of the major factors in development of off‐flavours is the practice of coating fruits with waxes, which impart shine and reduce water loss but also restrict gas exchange through the peel, so that the internal atmosphere of the fruit is modified, with enhanced CO 2 and reduced O 2 levels 5–8. The build‐up of anaerobic conditions in waxed fruits leads to enhanced anaerobic respiration and increased production of off‐flavour volatiles such as ethanol and acetaldehyde 4, 9, 10. In addition to ethanol and acetaldehyde, it was reported that the juice of coated fruits also contained increased amounts of ethyl butanoate and ethyl acetate and reduced amounts of α‐terpineol and hexanol 11.…”

Section: Introductionmentioning

confidence: 99%

Effects of wax coatings and postharvest storage on sensory quality and aroma volatile composition of ‘Mor’ mandarins

et al. 2010

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The results showed that after harvest there was a progressive decrease in sensory quality of 'Mor' mandarins. It is proposed that observed decreases in contents of sesqui- and monoterpenes and short-chain oxygenated fatty acids may contribute to the decrease in mandarin flavour, whereas increases in the contents of ethanol fermentation metabolites and derivates of fatty acid and amino acid catabolism are most likely involved in causing the enhanced sensation of off-flavours.

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Effects of coatings on weight loss and ethanol buildup in juice of oranges

Cited by 42 publications

References 0 publications

Packing Technology for Fresh and Minimally Processed Fruits and Vegetables

Packing Technology for Fresh and Minimally Processed Fruits and Vegetables

Taste and aroma of fresh and stored mandarins

Effects of wax coatings and postharvest storage on sensory quality and aroma volatile composition of ‘Mor’ mandarins

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