Improving taste and peel color of early-season Satsuma mandarins by combining high-temperature conditioning and degreening treatments

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

doi:10.1016/j.postharvbio.2010.01.015

Cited by 38 publications

(35 citation statements)

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“…These findings agree with those reported by TIETEL et al (2010) on degreening of 'Milho' Satsuma mandarins exposed to ethylene at 4 μL.L -1 during 5 days at 30 o C. These authors found decrease in hue angle (from 118 to 88), increase in lightness (from 56 to 67) and increase in color saturation (from 31 to 42), characterizing peel color change from dark green to bright yellow.…”

Section: Color Developmentsupporting

confidence: 92%

“…The changes in hue angle of control fruits were similar for both temperature storage and did not surpass 1% at the end of storage time. TIETEL et al (2010) Chromaticity or color saturation defines color vividness, in which values near zero represent gray and dull colors. Color becomes vivid as chroma values increase toward 60.…”

Section: Color Developmentmentioning

confidence: 99%

“…The degreening treatment did not affect the above-mentioned parameters. TIETEL et al (2010) did not observe significant differences in soluble solid and acidity levels for 'Milho' Satsuma mandarins exposed to ethylene at 4 μL.L -1 for 5 days at 30 o C. Although citric acid has been reported to decrease in stored citrus fruit, being the decline due to the use of organic acids for energy production and alcoholic fermentation (LIDANIYA, 2008), trends on fruit acidity and pH during storage seem to depend on storage duration, and fruit genotype, among others. RAPISARDA et al (2008) studying the effects of cold storage on chemical composition changes in five orange genotypes ('Tarocco Messina', 'Tarocco Meli', 'Moro', 'Ovale', and 'Valencia late') observed that acidity, as well as pH, remained unchanged during the first 20 days ('Moro', 'Ovale', and 'Valencia late') or 40 days ('T.…”

Section: Quality Parametersmentioning

confidence: 99%

“…In Spain, citrus fruits are degreened at somewhat low temperatures (18 to 22 o C) (TIETEL et al, 2010), while in Florida, U.E.A., citrus fruits are commercially degreened at relatively high temperatures as 29 ºC (LIDANIYA, 2008). In Brazil, JACOMINO et al (2003) recommended degreening of 'Sicilian' lemon cultivated in São Paulo State (22 26' 04''S, 46 57' E) to be held at 20 o C.…”

Section: Introductionmentioning

confidence: 99%

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Color change and quality response of ‘lane late’ orange submitted to degreening process

Machado¹,

Cajazeira

Costa

2015

Eng. Agríc.

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ABSTRACT:This study aimed at evaluating the effects of ethylene on peel color and compositional changes in 'Lane late' orange stored under refrigerated and ambient conditions. Physiologically mature, but green-peeled, oranges were exposed to ethylene gas under room temperature and high relative humidity for 24 hours. Storage chamber was ventilated with fresh air after 12 hours to mitigate consequences derived from fruit respiration. Both nondestructive analysis, such as peel color (hue angle, chromaticity, and brightness) and weight loss, and destructive ones (soluble solids, titratable acidity, pH, soluble solids to acidity ratio, and puncture force) were performed upon harvest, after degreening, and every three days during eighteen days in storage. Experiment was carried out using an entirely randomized design with thirty replications for nondestructive and four replications for destructive analyses, in a split plot scheme. Exposure to ethylene ensured a golden yellow peel for both fruit stored under ambient and refrigerated conditions. High relative humidity, associated with low temperature prevented fruit from losing moisture. Fruit exposure to ethylene did not affect weight loss, soluble solids, titratable acidity, pH, soluble solids, acidity ratio, or puncture force. KEYWORDS:Citrus sinensis (L.) Osbeck, Peel Color, Ethylene, Fruit Internal Quality. MUDANÇA NA COR E RESPOSTA NA QUALIDADE DE LARANJA 'LANE LATE'SUBMETIDA AO TRATAMENTO DE DESVERDECIMENTO RESUMO: Este trabalho objetivou determinar o efeito da aplicação de etileno na cor da casca e em mudanças na composição da laranja 'Lane late' armazenada em condição ambiente e refrigerada. Laranjas fisiologicamente maduras, mas com casca verde, foram expostas ao gás etileno em temperatura ambiente e umidade relativa alta por 24 horas. A câmara foi ventilada com ar fresco após 12 horas de tratamento, com intuito de amenizar as consequências trazidas pelo processo respiratório dos frutos. As avaliações não destrutivas, cor da casca (ângulo de cor hue, cromaticidade e luminosidade) e perda de peso, bem como as destrutivas (sólidos solúveis, acidez titulável, pH, razão entre sólidos solúveis e acidez, e força de perfuração da casca) foram realizadas logo após a colheita, após tratamento de desverdecimento e a cada três dias, por dezoito dias. O delineamento utilizado foi o inteiramente casualizado, em esquema de parcelas subdivididas, com 30 repetições (avaliações não destrutivas) e quatro repetições (avaliações destrutivas). Exposição dos frutos ao etileno assegurou cor da casca amarelo-ouro para frutos mantidos em condições ambiente e refrigerada. Umidade relativa alta, associada à refrigeração, evitou a perda de umidade dos frutos. Sólidos solúveis, acidez titulável, pH, relação sólidos solúveis/acidez e força de penetração da casca não diferiram entre frutos tratados e não tratados. PALAVRAS-CHAVE:Citrus sinensis (L.) Osbeck, cor da casca, etileno, qualidade interna.

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Section: Color Developmentsupporting

confidence: 92%

Section: Color Developmentmentioning

confidence: 99%

Section: Quality Parametersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Color change and quality response of ‘lane late’ orange submitted to degreening process

Machado¹,

Cajazeira

Costa

2015

Eng. Agríc.

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“…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%

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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