Effect of intermittent curing on mandarin quality

Journal of Food Science

Volumn 70, Issue 1, 2005, Pages

  Pérez, Ana G ^a   Luaces, Pilar ^a   Olmo, Manuel ^a   Sanz, Carlos ^a   García, Jose M ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Curing; Flavor; Mandarin; P. italicum; Quality

Indexed keywords

CITRUS RETICULATA; NULES;

EID: 13844255643     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb09048.x     Document Type: Article

References (27)

1. Artés F. 1995. Review: innovaciones en los tratamientos térmicos para preservar la calidad de los productos hortofruticolas en la postrecolección. I. Pretratamientos térmicos. Rev Esp Cienc Tecnol Aliment 35:45-64.
2. Baldwin EB, Nisperos-Carriedo M, Shaw PE, Burns JK. 1995. Effect of coatings and prolonged storage conditions on fresh orange flavor volatiles, degrees Brix, and ascorbic acid levels. J Agric Food Chem 43:1321-31.
3. Bazemore R, Rouseff R, Naim M. 2003. Linalool in orange juice: origin and thermal stability. J Agric Food Chem 51:196-9.
4. Ben-Yehoshua S, Barak E, Shapiro B. 1987. Postharvest curing at high temperatures reduces decay of individually sealed lemons, pomelos and other citrus fruit. J Am Soc Hort Sci 112:658-63.
5. Cohen E, Shalom Y, Rosenberger I. 1990. Postharvest ethanol build-up and off-flavor in Murcott tangerine fruit. J Am Soc Hort Sci 115:775-8.
6. Couey HM. 1992. Heat treatment for control of postharvest diseases and insect pest of fruits. Hort Sci 24:198-202.
7. Duerr P, Schobinger U. 1981. The contribution of some volatiles to the sensory quality of apple and orange juice odour. In: Schreier P, editor. Flavour '81. Berlin: De Gruyter. p 179-83.
8. Hagenmeier RD, Shaw PE. 2002. Changes in volatile components of stored tangerines and other specialty citrus fruits with different coatings. J Food Sci 67:1742-5.
9. Haleva-Toledo E, Naim M, Zehavi U, Rouseff RL. 1999. Formation of α-terpineol in citrus juices, model and buffer solutions. J Food Sci 64:838-41.
10. Lanza G, Di Martino Aleppo E. 1996. Control of green moulds of oranges and lemons by curing at high temperature. Proc. VIII Int. Citrus Congress, 12-17 May 1996; Sun City Resort, South Africa. Vol 2. p 1187-91.
11. Moshonas MG, Shaw PE. 1997. Quantitation of volatile constituents in mandarin juices and its use for comparison with orange juices by multivariate analysis. J Agric Food Chem 45:3968-72.
12. Obagwu J, Korsten L. 2003. Integrated control of citrus green and blue mold using Bacillus subtilis in combination with sodium bicarbonate or hot-water. Postharv Biol Technol 28:187-94.
13. Olmo M, Nadas A, García JM. 2000. Nondestructive methods to evaluate maturity levels of oranges. J Food Sci 65:365-9.
14. Paull RE, Chen NJ. 2000. Heat treatment and fruit ripening. Postharv Biol Technol 21:21-37.
15. Pérez AG, Olías R, Espada J, Olías JM, Sanz C. 1997. Rapid determination of sugars, non-volatile acids and ascorbic acid in strawberry and other fruits. J Agric Food Chem 45:3545-9.
16. Pérez AG, Sanz C. 2001. Effect of high oxygen and high carbon dioxide atmospheres on strawberry flavor and other quality traits. J Agric Food Chem 49:2370-6.
17. Plaza P, Usall J, Torres R, Lamarca N, Asensio A, Viñas I. 2003. Control of green and blue mould by curing on oranges during ambient and cold storage. Postharv Biol Technol 28:195-8.
18. Porat R, Daus A, Weiss B, Cohen L, Fallik E, Droby S. 2000. Reduction of postharvest decay in organic citrus fruit by a short hot water brushing treatment. Postharv Biol Technol. 18:151-7.
19. Rodov V, Ben-Yehoshua S, Albagli R, Fang DQ. 1995. Reducing chilling injury and decay of stored citrus fruits by hot water dips. Postharv Biol Technol 5:119-27.
20. Sánchez-Moreno C, Plaza L, De Ancos B, Cano P. 2003. Vitamin C, provitamin A carotenoids and other carotenoids in High-pressurized orange juice during refrigerated storage. J Agric Food Chem 51:647-53.
21. Schirra M, D'hallewin GD. 1997. Storage performance of fortune mandarins following hot water dips. Postharv Biol Technol 10:229-38.
22. Schirra M, D'hallewin GD, Ben-Yehoshua S, Fallik E. 2000. Host-pathogen interactions modulated by heat treatment. Postharv Biol Technol 21:71-85.
23. Schirra M, Mulas M. 1995. Fortune mandarin quality following prestorage water dips and intermittent warming during cold-storage. Hort Sci 30:560-1.
24. Shaw PE. 1992. Shelf-life and ageing of citrus juices, juice drinks and related soft drinks. In: Redd JB, Shaw PE, Hendrix DL, editors. Quality control manual for citrus processing plants. Auburndale, Fla.: Agscience. p 173-99.
25. Shaw PE, Moshonas M, Nisperos-Carriedo MO. 1992a. Controlled atmosphere storage effects on the composition of volatile components in Dancy mandarin and mandarin hybrid fruit. Lebensm Wiss Technol 25:346-9.
26. Shaw PE, Moshonas M, Nisperos-Carriedo M, Carter RD. 1992b. Controlled-atmosphere treatment of freshly harvested oranges at elevated temperature to increase volatile flavor components. J Agric Food Chem 40:1041-5.
27. Shellie KC, Firko J, Mangan RL. 1993. Phytotoxic response of Dancy tangerine to high-temperature, moist, forced-air treatment for fruit fly disinfestation. J Am Soc Hortic Sci 118:481-5.