Importance of storage temperatures in maintaining flavor and quality of mandarins

Tietel, Zipora; Lewinsohn, Efraim; Fallik, Elazar; Porat, Ron

doi:10.1016/j.postharvbio.2011.07.009

Cited by 96 publications

(81 citation statements)

References 15 publications

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“…However, mandarins are much more susceptible than other citrus varieties with much shorter postharvest storage lives (Tietel et al, 2010). As chilling-sensitive commodities, mandarins need to be stored at a relatively moderate temperature in order to prevent the development of chilling injuries (Tietel, Lewinsohn, Fallik, & Porat, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Vitamin C is probably the most important compound in mandarin fruits and taken as an indication of fruit freshness and retention of other compounds (Pérez, Olías, Espada, Olías, & Sanz, 1997). The recommended minimum safe temperatures for mandarins after postharvest are between 5 and 8°C (Gross, Wang, & Saltveit, 2004), and for the ship mandarins, much lower temperatures of 3-4°C satisfy consumers' demands for "safe" fruit with minimal chemical fungicides, and consequent reductions in permitted chemical residue levels (Tietel et al, 2012). The influence caused by storage time varies.…”

Section: Introductionmentioning

confidence: 99%

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Effects of storage temperature and time on internal quality of satsuma mandarin (Citrus unshiu marc.) by means of E-nose and E-tongue based on two-way MANOVA analysis and random forest

Qiu¹,

Wang²

2015

Innovative Food Science & Emerging Technologies

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of storage temperature and time on internal quality of satsuma mandarin (Citrus unshiu marc.) by means of E-nose and E-tongue based on two-way MANOVA analysis and random forest

Qiu¹,

Wang²

2015

Innovative Food Science & Emerging Technologies

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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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“…Cut fruit products rapidly lose their typical fl avor, even when stored under refrigerated conditions (Voon et al 2007 ). Temperature control is essential to maintain fl avor and quality of fresh products (Deza-Durand and Petersen 2011 ; Tietel et al 2012 ;Jacobsson et al 2004 ). Poll ( 2006 ) stated that aldehydes in lower concentrations contribute to characteristic aromas in leeks but at higher concentrations can cause off-odors.…”

Section: Maintaining Key Sensory Attributesmentioning

confidence: 99%

Sustainability and Challenges of Minimally Processed Foods

Dávila-Aviña

Solís-Soto

Rojas-Verde

et al. 2014

Food Engineering Series

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Importance of storage temperatures in maintaining flavor and quality of mandarins

Cited by 96 publications

References 15 publications

Effects of storage temperature and time on internal quality of satsuma mandarin (Citrus unshiu marc.) by means of E-nose and E-tongue based on two-way MANOVA analysis and random forest

Effects of storage temperature and time on internal quality of satsuma mandarin (Citrus unshiu marc.) by means of E-nose and E-tongue based on two-way MANOVA analysis and random forest

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

Sustainability and Challenges of Minimally Processed Foods

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