Evaluation of a polyethylene-candelilla coating for 'Valencia' oranges
Identifieur interne : 003219 ( Main/Merge ); précédent : 003218; suivant : 003220Evaluation of a polyethylene-candelilla coating for 'Valencia' oranges
Auteurs : Robert D. Hagenmaier [États-Unis]Source :
- Postharvest biology and technology [ 0925-5214 ] ; 2000.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Oxygène.
English descriptors
- KwdEn :
Abstract
An experimental polyethylene-candelilla-wax coating formulation was evaluated in comparison to a high-gloss, shellac and wood resin citrus coating for storage of 'Valencia' oranges at 15-25°C. Oranges with the wax coating had relatively high flavor scores (8.9-10.4) even after 9-16 days storage at 15-25°C. By contrast, the high-gloss coating, shown to be typical of such citrus coatings, resulted in flavor scores as low as 3.7-4.1 after 9-16 days at 25°C or 16 days at 21°C. Flavor was especially low for fruit with internal O2 < 1% Flavor tended to decrease almost linearly with increasing ethanol content, which in turn was highly dependent on internal CO2. Oranges with the shellac and wood resin coating temporarily had better gloss than fruit with the wax coatings, but this advantage may lost after 8 days storage at 15-25°C.
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Pascal:00-0535431Le document en format XML
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<affiliation wicri:level="2"><inist:fA14 i1="01"><s1>US Citrus and Subtropical Products Laboratory, US Department of Agriculture, Agricultural Research Service, South Atlantic Area, P.O. Box 1909</s1>
<s2>Winter Haven, FL 33883-1909</s2>
<s3>USA</s3>
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<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Evaluation of a polyethylene-candelilla coating for 'Valencia' oranges</title>
<author><name sortKey="Hagenmaier, Robert D" sort="Hagenmaier, Robert D" uniqKey="Hagenmaier R" first="Robert D." last="Hagenmaier">Robert D. Hagenmaier</name>
<affiliation wicri:level="2"><inist:fA14 i1="01"><s1>US Citrus and Subtropical Products Laboratory, US Department of Agriculture, Agricultural Research Service, South Atlantic Area, P.O. Box 1909</s1>
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<series><title level="j" type="main">Postharvest biology and technology</title>
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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Application method</term>
<term>Candellila wax</term>
<term>Carbon dioxide</term>
<term>Citrus sinensis</term>
<term>Flavor</term>
<term>Gloss</term>
<term>Orange</term>
<term>Oxygen</term>
<term>Plastic coating</term>
<term>Polyethylene</term>
<term>Production quality</term>
<term>Stored food product</term>
<term>Treatment efficiency</term>
<term>Warehousing</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Denrée entreposée</term>
<term>Modalité traitement</term>
<term>Efficacité traitement</term>
<term>Revêtement plastique</term>
<term>Orange</term>
<term>Flaveur</term>
<term>Qualité production</term>
<term>Cire candellila</term>
<term>Brillant</term>
<term>Citrus sinensis</term>
<term>Ethylène polymère</term>
<term>Oxygène</term>
<term>Carbone dioxyde</term>
<term>Entreposage</term>
</keywords>
<keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Oxygène</term>
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<front><div type="abstract" xml:lang="en">An experimental polyethylene-candelilla-wax coating formulation was evaluated in comparison to a high-gloss, shellac and wood resin citrus coating for storage of 'Valencia' oranges at 15-25°C. Oranges with the wax coating had relatively high flavor scores (8.9-10.4) even after 9-16 days storage at 15-25°C. By contrast, the high-gloss coating, shown to be typical of such citrus coatings, resulted in flavor scores as low as 3.7-4.1 after 9-16 days at 25°C or 16 days at 21°C. Flavor was especially low for fruit with internal O<sub>2</sub>
< 1% Flavor tended to decrease almost linearly with increasing ethanol content, which in turn was highly dependent on internal CO<sub>2</sub>
. Oranges with the shellac and wood resin coating temporarily had better gloss than fruit with the wax coatings, but this advantage may lost after 8 days storage at 15-25°C.</div>
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