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

Journal of the Science of Food and Agriculture

Volumn 90, Issue 6, 2010, Pages 995-1007

  Tietel, Zipora ^a,c   Bar, Einat ^a   Lewinsohn, Efraim ^a   Feldmesser, Ester ^b   Fallik, Elazar ^a   Porat, Ron ^a  

^a VOLCANI CENTER   (Israel)

^b WEIZMANN INSTITUTE OF SCIENCE   (Israel)

^c HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Aroma; Flavour; Mandarin; Off flavour; Postharvest; Storage; Wax

Indexed keywords

VOLATILE ORGANIC COMPOUND; WAX;

ADULT; ARTICLE; CHEMISTRY; CITRUS FRUIT; FEMALE; FOOD HANDLING; FRUIT; HUMAN; MALE; METABOLISM; METHODOLOGY; MIDDLE AGED; ODOR; STANDARD; TASTE; VOLATILIZATION; CITRUS; PROCEDURES; STANDARDS;

ADULT; CITRUS; FEMALE; FOOD HANDLING; FRUIT; HUMANS; MALE; METABOLIC NETWORKS AND PATHWAYS; MIDDLE AGED; ODORS; TASTE; VOLATILE ORGANIC COMPOUNDS; VOLATILIZATION; WAXES;

EID: 77949612494     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3909     Document Type: Article

References (40)

1. Ladaniya M, Citrus Fruit. Academic Press, San Diego, CA (2008).
2. Cohen E, Problems unique in postharvest handling of mandarin varieties. Int J Trop Plant Dis 17: 143-163 (1999).
3. Kader AA and Arpaia ML, Postharvest handling systems: subtropical fruits, in Postharvest Technology of Horticultural Crops, ed. by Kader AA. Regents of the University of California, Division of Agricultural and Natural Resources, Oakland, CA, pp. 375-384 (2002).
4. Cohen E, Shalom Y and Rosenberger I, Postharvest ethanol buildup and off-flavor in Murcott tangerine fruits. J Am Soc Hort Sci 115: 775-778 (1990).
5. Davis PL, Chace WG and Cubbedge RH, Factors affecting internal oxygen and carbon dioxide concentration of citrus fruits. HortScience 2: 168-169 (1967).
6. Hagenmaier RD and Baker RA, Reduction in gas exchange of citrus fruit by wax coatings. J Agric Food Chem 41: 283-287 (1993).
7. Navarro-Tarazaga ML, Plotto A, Goodner K, Baldwin E and Perez-Gago MB, Effect of edible coatings on the flavor of Valencia oranges. HortScience 42: 869 (2007).
8. Petracek PD, Hagenmaier RD and Dou H, Waxing effects on citrus fruit physiology, in Advances in Postharvest Diseases and Disorders Control of Citrus Fruit, ed. by Schirra M. Research Signpost, Trivandrum, pp. 71-92 (1999).
9. Davis PL and Hofmann RC, Effects of coatings on weight loss and ethanol buildup in juice of oranges. J Agric Food Chem 21: 455-458 (1973).
10. Hagenmaier RD and Shaw PE, Changes in volatile components of stored tangerines and other specialty citrus fruits with different coatings. J Food Sci 67: 1742-1745 (2002).
11. Baldwin EA, Nisperos-Carriedo M, Shaw PE and Burns JK, Effect of coatings and prolonged storage-conditions on fresh orange flavor volatiles, degrees Brix, and ascorbic-acid levels. J Agric Food Chem 43: 1321-1331 (1995).
12. Hagenmaier RD and Shaw PE, Gas-permeability of fruit coating waxes. J Am Soc Hort Sci 117: 105-109 (1992).
13. Hagenmaier RD, Evaluation of a polyethylene-candelilla coating for Valencia oranges. Postharv Biol Technol 19: 147-154 (2000).
14. Mannheim CH and Soffer T, Permeability of different coatings and their effect on citrus fruit quality. J Agric Food Chem 44: 919-923 (1996).
15. Porat R, Weiss B, Cohen L, Daus A and Biton A, Effects of polyethylene wax content and composition on taste, quality, and emission of off-flavor volatiles in Mor mandarins. Postharv Biol Technol 38: 262-268 (2005).
16. Buettner A and Schieberle P, Identification of the most odor-active volatiles in fresh hand-squeezed juice of grapefruit (Citrus paradisis Macfayden). J Agric Food Chem 47: 5189-5193 (1999).
17. Buettner A and Schieberle P, Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisis Macfayden) by quantitation and flavor reconstitution experiments. J Agric Food Chem 49: 1358-1363 (2001).
18. Buettner A and Schieberle P, Evaluation of aroma differences between hand-squeezed juices from Valencia Late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments. J Agric Food Chem 49: 2387-2394 (2001).
19. Perez-Cacho PR and Rouseff RL, Fresh squeezed orange juice odor: a review. Crit Rev Food Sci Nutr 48: 681-695 (2008).
20. Perez-Cacho PR and Rouseff RL, Processing and storage effects on orange juice aroma: a review. J Agric Food Chem 56: 9785-9796 (2008).
21. Moshonas MG and Shaw PE, Quantification of volatile constituents in mandarin juices and its use for comparison with orange juices by multivariate analysis. J Agric Food Chem 45: 3968-3972 (1997).
22. Schieberle P, Mestres M and Buettner A, Characterization of aroma compounds in fresh and processed mandarin oranges. ACS Symp Ser 836: 162-174 (2003).
23. Perez-Lopez AG and Carbonell-Barrachina AA, Volatile odour components and sensory quality of fresh and processed mandarin juices. J Sci Food Agric 86: 2404-2411 (2006).
24. Elmaci Y and Altug T, Flavor characterization of three mandarin cultivars (Satsuma, Bodrum, Clementine) by using GC/MS and flavor profile analysis techniques. J Food Qual 28: 163-170 (2005).
25. Barboni T, Luro F, Chiaramonti N, Desjobert JM, Muselli A and Costa J, Volatile composition of hybrids Citrus juices by headspace solid-phase microextraction/gas chromatography/mass spectrometry. Food Chem 116: 382-390 (2009).
26. Vardi A, Spiegel-Roy P and Elchanati A, Mandarin tree named Mor. US Patent 8378 (1993).
27. Steffen A and Pawliszyn J, Analysis of flavor volatiles using headspace solid-phase microextraction. J Agric Food Chem 44: 2187-2193 (1996).
28. Adams RP, Identification of Essential Oils by Capillary Gas Chromatography/Mass Spectroscopy. Allured Publishing Corporation, Carol Stream, IL (2001).
29. Marcilla A, Martinez M, Carot JM, Palou L and del Rio MA, Relationship between sensory and physico-chemical quality parameters of cold stored Clemenules mandarins coated with two commercial waxes. Spanish J Agric Res 7: 181-189 (2009).
30. Dudareva N and Pichersky E, Metabolic engineering of plant volatiles. Curr Opin Plant Biotechnol 19: 181-189 (2009).
31. Perez AG and Sanz C, Formation of fruit flavour, in Fruit and Vegetable Flavour, ed. by Bruckner B and Wyllie SG. CRC Press, Boca Raton, FL, pp. 41-70 (2008).
32. Schwab W, Davidovich-Rikanati R and Lewinsohn E, Biosynthesis of plant-derived flavor compounds. Plant J 54: 712-732 (2008).
33. Porat R and Fallik E, Production of off-flavours in fruit and vegetables under fermentative conditions, in Fruit and Vegetable Flavour, ed. by Bruckner B and Wyllie SG. CRC Press, Boca Raton, FL, pp. 150-164 (2008).
34. Shi JX, Goldschmidt EE, Goren R and Porat R, Molecular, biochemical and anatomical factors governing ethanol fermentation metabolism and accumulation of off-flavors in mandarins and grapefruit. Postharv Biol Technol 46: 242-251 (2007).
35. Plotto A, Margaria CA, Goodner KL and Baldwin EA, Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds. Flav Fragr J 23: 398-406 (2008).
36. Plotto A, Margaria CA, Goodner KL, Goodrich R and Baldwin EA, Odour and flavor thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes. Flav Fragr J 19: 491-498 (2004).
37. Perez AG, Luaces P, Oliva J, Rios JJ and Sanz C, Changes in vitamin C and flavour components of mandarin juice due to curing of fruits. Food Chem 91: 19-24 (2005).
38. Mahattanatawee K, Rouseff R, Valim MF and Naim M, Identification and aroma impact of norisoprenoids in orange juice. J Agric Food Chem 53: 393-397 (2005).
39. Yoo ZW, Kim NS and Lee DS, Comparative analyses of the flavors from Hallabong (Citrus sphaerocarpa) with lemon, orange and grapefruit by SPTE and HS-SPME combined with GC-MS. Bull Kor Chem Soc 25: 271-279 (2004).
40. Dharmawan J, Kasapis S, Curran P and Johnson JR, Characterization of volatile compounds in selected citrus fruits from Asia. Part I: Freshly-squeezed juice. Flav Fragr J 22: 228-232 (2007).