OrangerV1, PascalFrancis, Corpus, bibRecord, 000016

Hot water dipping treatments on Tarocco orange fruit and their effects on peel essential oil

Identifieur interne : 000016 ( PascalFrancis/Corpus ); précédent : 000015; suivant : 000017

Hot water dipping treatments on Tarocco orange fruit and their effects on peel essential oil

Auteurs : Maria C. Strano ; Mariarosaria Calandra ; Viviana Aloisi ; Paolo Rapisarda ; Tonia Strano ; Giuseppe Ruberto

Source :

Postharvest biology and technology [ 0925-5214 ] ; 2014.

RBID : Pascal:14-0137014

Descripteurs français

Pascal (Inist)
- Traitement hydrothermal, Eau chaude, Orange, Citrus sinensis, Peau, Fruit, Huile essentielle, Après récolte, Entreposage frigorifique, Conservation aliment.

English descriptors

KwdEn :
- Citrus sinensis, Essential oil, Food preservation, Fruit, Hot water, Hydrothermal treatment, Orange, Postharvest, Refrigerated storage, Skin.

Abstract

The most common and serious diseases which affect citrus fruit after harvest in Italy are induced by Penicillium digitatum Sacc. and Penicillium italicum Weh., responsible respectively for green and blue mold rots. This paper deals with the effectiveness of hot water dipping (HWD) treatments as alternative means to control postharvest decay on Tarocco orange fruit [Citrus sinensis (L.) Osbeck], and their effect on fruit quality with special regard to peel essential oils. Selected treatments were HWD at 52 °C for 180 s and at 56 °C for 20 s. These treatments were compared with an effective fungicide standard treatment (Imazalil) and an untreated control. The results showed that HWD at 56°C for 20 s was more effective in inhibiting P. digitatum spore germination than HWD at 52 °C for longer exposure time. In addition, HWD treatment at 56°C significantly increased the level of alcohols, esters and aliphatic (fatty) aldehydes. Therefore, the lowest values of decay incidence recorded in HWD fruit treated at 56 °C may be due to the increase in oxygenated monoterpenes, esters and aldehydes. Finally, HWD treatments did not cause surface damage or color change and did not influence internal quality parameters.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 0925-5214`
A03		`1`		`@0 Postharvest biol. technol.`
A05				`@2 94`
A08	`01`	`1`	`ENG`	`@1 Hot water dipping treatments on Tarocco orange fruit and their effects on peel essential oil`
A11	`01`	`1`		`@1 STRANO (Maria C.)`
A11	`02`	`1`		`@1 CALANDRA (Mariarosaria)`
A11	`03`	`1`		`@1 ALOISI (Viviana)`
A11	`04`	`1`		`@1 RAPISARDA (Paolo)`
A11	`05`	`1`		`@1 STRANO (Tonia)`
A11	`06`	`1`		`@1 RUBERTO (Giuseppe)`
A14	`01`			`@1 Consiglio per la Ricerca e Sperimentazione in Agricoltura, Centro di Ricerca per l'Agrumicoltura e le Colture Mediterranee, Corso Savoia @2 190 95024 Acireale, CT @3 ITA @Z 1 aut. @Z 2 aut. @Z 3 aut. @Z 4 aut.`
A14	`02`			`@1 Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami @2 18 95126 Catania @3 ITA @Z 5 aut. @Z 6 aut.`
A20				`@1 26-34`
A21				`@1 2014`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 27011 @5 354000503266780030`
A44				`@0 0000 @1 © 2014 INIST-CNRS. All rights reserved.`
A45				`@0 3/4 p.`
A47	`01`	`1`		`@0 14-0137014`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Postharvest biology and technology`
A66	`01`			`@0 GBR`
C01	`01`		`ENG`	@0 The most common and serious diseases which affect citrus fruit after harvest in Italy are induced by Penicillium digitatum Sacc. and Penicillium italicum Weh., responsible respectively for green and blue mold rots. This paper deals with the effectiveness of hot water dipping (HWD) treatments as alternative means to control postharvest decay on Tarocco orange fruit [Citrus sinensis (L.) Osbeck], and their effect on fruit quality with special regard to peel essential oils. Selected treatments were HWD at 52 °C for 180 s and at 56 °C for 20 s. These treatments were compared with an effective fungicide standard treatment (Imazalil) and an untreated control. The results showed that HWD at 56°C for 20 s was more effective in inhibiting P. digitatum spore germination than HWD at 52 °C for longer exposure time. In addition, HWD treatment at 56°C significantly increased the level of alcohols, esters and aliphatic (fatty) aldehydes. Therefore, the lowest values of decay incidence recorded in HWD fruit treated at 56 °C may be due to the increase in oxygenated monoterpenes, esters and aldehydes. Finally, HWD treatments did not cause surface damage or color change and did not influence internal quality parameters.
C02	`01`	`X`		`@0 002A35B09`
C02	`02`	`X`		`@0 002A35B13`
C03	`01`	`X`	`FRE`	`@0 Traitement hydrothermal @5 01`
C03	`01`	`X`	`ENG`	`@0 Hydrothermal treatment @5 01`
C03	`01`	`X`	`SPA`	`@0 Tratamiento hidrotermal @5 01`
C03	`02`	`X`	`FRE`	`@0 Eau chaude @5 02`
C03	`02`	`X`	`ENG`	`@0 Hot water @5 02`
C03	`02`	`X`	`SPA`	`@0 Agua caliente @5 02`
C03	`03`	`X`	`FRE`	`@0 Orange @5 10`
C03	`03`	`X`	`ENG`	`@0 Orange @5 10`
C03	`03`	`X`	`SPA`	`@0 Naranja @5 10`
C03	`04`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 11`
C03	`04`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 11`
C03	`04`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 11`
C03	`05`	`X`	`FRE`	`@0 Peau @5 12`
C03	`05`	`X`	`ENG`	`@0 Skin @5 12`
C03	`05`	`X`	`SPA`	`@0 Piel @5 12`
C03	`06`	`X`	`FRE`	`@0 Fruit @5 19`
C03	`06`	`X`	`ENG`	`@0 Fruit @5 19`
C03	`06`	`X`	`SPA`	`@0 Fruto @5 19`
C03	`07`	`X`	`FRE`	`@0 Huile essentielle @5 20`
C03	`07`	`X`	`ENG`	`@0 Essential oil @5 20`
C03	`07`	`X`	`SPA`	`@0 Aceite esencial @5 20`
C03	`08`	`X`	`FRE`	`@0 Après récolte @5 21`
C03	`08`	`X`	`ENG`	`@0 Postharvest @5 21`
C03	`08`	`X`	`SPA`	`@0 Postcosecha @5 21`
C03	`09`	`X`	`FRE`	`@0 Entreposage frigorifique @5 22`
C03	`09`	`X`	`ENG`	`@0 Refrigerated storage @5 22`
C03	`09`	`X`	`SPA`	`@0 Almacenamiento frigorífico @5 22`
C03	`10`	`X`	`FRE`	`@0 Conservation aliment @5 28`
C03	`10`	`X`	`ENG`	`@0 Food preservation @5 28`
C03	`10`	`X`	`SPA`	`@0 Conservación alimento @5 28`
C07	`01`	`X`	`FRE`	`@0 Agrume @5 08`
C07	`01`	`X`	`ENG`	`@0 Citrus fruit @5 08`
C07	`01`	`X`	`SPA`	`@0 Agrios @5 08`
C07	`02`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`03`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`04`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`05`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
N21				`@1 174`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

Format Inist (serveur)

NO :	PASCAL 14-0137014 INIST
ET :	Hot water dipping treatments on Tarocco orange fruit and their effects on peel essential oil
AU :	STRANO (Maria C.); CALANDRA (Mariarosaria); ALOISI (Viviana); RAPISARDA (Paolo); STRANO (Tonia); RUBERTO (Giuseppe)
AF :	Consiglio per la Ricerca e Sperimentazione in Agricoltura, Centro di Ricerca per l'Agrumicoltura e le Colture Mediterranee, Corso Savoia/190 95024 Acireale, CT/Italie (1 aut., 2 aut., 3 aut., 4 aut.); Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami/18 95126 Catania/Italie (5 aut., 6 aut.)
DT :	Publication en série; Niveau analytique
SO :	Postharvest biology and technology; ISSN 0925-5214; Royaume-Uni; Da. 2014; Vol. 94; Pp. 26-34; Bibl. 3/4 p.
LA :	Anglais
EA :	The most common and serious diseases which affect citrus fruit after harvest in Italy are induced by Penicillium digitatum Sacc. and Penicillium italicum Weh., responsible respectively for green and blue mold rots. This paper deals with the effectiveness of hot water dipping (HWD) treatments as alternative means to control postharvest decay on Tarocco orange fruit [Citrus sinensis (L.) Osbeck], and their effect on fruit quality with special regard to peel essential oils. Selected treatments were HWD at 52 °C for 180 s and at 56 °C for 20 s. These treatments were compared with an effective fungicide standard treatment (Imazalil) and an untreated control. The results showed that HWD at 56°C for 20 s was more effective in inhibiting P. digitatum spore germination than HWD at 52 °C for longer exposure time. In addition, HWD treatment at 56°C significantly increased the level of alcohols, esters and aliphatic (fatty) aldehydes. Therefore, the lowest values of decay incidence recorded in HWD fruit treated at 56 °C may be due to the increase in oxygenated monoterpenes, esters and aldehydes. Finally, HWD treatments did not cause surface damage or color change and did not influence internal quality parameters.
CC :	002A35B09; 002A35B13
FD :	Traitement hydrothermal; Eau chaude; Orange; Citrus sinensis; Peau; Fruit; Huile essentielle; Après récolte; Entreposage frigorifique; Conservation aliment
FG :	Agrume; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta
ED :	Hydrothermal treatment; Hot water; Orange; Citrus sinensis; Skin; Fruit; Essential oil; Postharvest; Refrigerated storage; Food preservation
EG :	Citrus fruit; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta
SD :	Tratamiento hidrotermal; Agua caliente; Naranja; Citrus sinensis; Piel; Fruto; Aceite esencial; Postcosecha; Almacenamiento frigorífico; Conservación alimento
LO :	INIST-27011.354000503266780030
ID :	14-0137014

Links to Exploration step

Pascal:14-0137014

Le document en format XML

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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Citrus sinensis</term>
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<front><div type="abstract" xml:lang="en">The most common and serious diseases which affect citrus fruit after harvest in Italy are induced by Penicillium digitatum Sacc. and Penicillium italicum Weh., responsible respectively for green and blue mold rots. This paper deals with the effectiveness of hot water dipping (HWD) treatments as alternative means to control postharvest decay on Tarocco orange fruit [Citrus sinensis (L.) Osbeck], and their effect on fruit quality with special regard to peel essential oils. Selected treatments were HWD at 52 °C for 180 s and at 56 °C for 20 s. These treatments were compared with an effective fungicide standard treatment (Imazalil) and an untreated control. The results showed that HWD at 56°C for 20 s was more effective in inhibiting P. digitatum spore germination than HWD at 52 °C for longer exposure time. In addition, HWD treatment at 56°C significantly increased the level of alcohols, esters and aliphatic (fatty) aldehydes. Therefore, the lowest values of decay incidence recorded in HWD fruit treated at 56 °C may be due to the increase in oxygenated monoterpenes, esters and aldehydes. Finally, HWD treatments did not cause surface damage or color change and did not influence internal quality parameters.</div>
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<fA11 i1="01" i2="1"><s1>STRANO (Maria C.)</s1>
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<fC01 i1="01" l="ENG"><s0>The most common and serious diseases which affect citrus fruit after harvest in Italy are induced by Penicillium digitatum Sacc. and Penicillium italicum Weh., responsible respectively for green and blue mold rots. This paper deals with the effectiveness of hot water dipping (HWD) treatments as alternative means to control postharvest decay on Tarocco orange fruit [Citrus sinensis (L.) Osbeck], and their effect on fruit quality with special regard to peel essential oils. Selected treatments were HWD at 52 °C for 180 s and at 56 °C for 20 s. These treatments were compared with an effective fungicide standard treatment (Imazalil) and an untreated control. The results showed that HWD at 56°C for 20 s was more effective in inhibiting P. digitatum spore germination than HWD at 52 °C for longer exposure time. In addition, HWD treatment at 56°C significantly increased the level of alcohols, esters and aliphatic (fatty) aldehydes. Therefore, the lowest values of decay incidence recorded in HWD fruit treated at 56 °C may be due to the increase in oxygenated monoterpenes, esters and aldehydes. Finally, HWD treatments did not cause surface damage or color change and did not influence internal quality parameters.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35B09</s0>
</fC02>
<fC02 i1="02" i2="X"><s0>002A35B13</s0>
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<s5>01</s5>
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<s5>01</s5>
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<s5>10</s5>
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<s5>10</s5>
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<s5>11</s5>
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<fC03 i1="04" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>11</s5>
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<fC03 i1="04" i2="X" l="SPA"><s0>Citrus sinensis</s0>
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<s5>12</s5>
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<s5>19</s5>
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<s5>20</s5>
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<s5>21</s5>
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<s5>21</s5>
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<s5>22</s5>
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<s5>22</s5>
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<s5>28</s5>
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<s5>28</s5>
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<fC03 i1="10" i2="X" l="SPA"><s0>Conservación alimento</s0>
<s5>28</s5>
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<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Agrios</s0>
<s5>08</s5>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
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<fC07 i1="02" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
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<fC07 i1="03" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fN21><s1>174</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
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<server><NO>PASCAL 14-0137014 INIST</NO>
<ET>Hot water dipping treatments on Tarocco orange fruit and their effects on peel essential oil</ET>
<AU>STRANO (Maria C.); CALANDRA (Mariarosaria); ALOISI (Viviana); RAPISARDA (Paolo); STRANO (Tonia); RUBERTO (Giuseppe)</AU>
<AF>Consiglio per la Ricerca e Sperimentazione in Agricoltura, Centro di Ricerca per l'Agrumicoltura e le Colture Mediterranee, Corso Savoia/190 95024 Acireale, CT/Italie (1 aut., 2 aut., 3 aut., 4 aut.); Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami/18 95126 Catania/Italie (5 aut., 6 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Postharvest biology and technology; ISSN 0925-5214; Royaume-Uni; Da. 2014; Vol. 94; Pp. 26-34; Bibl. 3/4 p.</SO>
<LA>Anglais</LA>
<EA>The most common and serious diseases which affect citrus fruit after harvest in Italy are induced by Penicillium digitatum Sacc. and Penicillium italicum Weh., responsible respectively for green and blue mold rots. This paper deals with the effectiveness of hot water dipping (HWD) treatments as alternative means to control postharvest decay on Tarocco orange fruit [Citrus sinensis (L.) Osbeck], and their effect on fruit quality with special regard to peel essential oils. Selected treatments were HWD at 52 °C for 180 s and at 56 °C for 20 s. These treatments were compared with an effective fungicide standard treatment (Imazalil) and an untreated control. The results showed that HWD at 56°C for 20 s was more effective in inhibiting P. digitatum spore germination than HWD at 52 °C for longer exposure time. In addition, HWD treatment at 56°C significantly increased the level of alcohols, esters and aliphatic (fatty) aldehydes. Therefore, the lowest values of decay incidence recorded in HWD fruit treated at 56 °C may be due to the increase in oxygenated monoterpenes, esters and aldehydes. Finally, HWD treatments did not cause surface damage or color change and did not influence internal quality parameters.</EA>
<CC>002A35B09; 002A35B13</CC>
<FD>Traitement hydrothermal; Eau chaude; Orange; Citrus sinensis; Peau; Fruit; Huile essentielle; Après récolte; Entreposage frigorifique; Conservation aliment</FD>
<FG>Agrume; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta</FG>
<ED>Hydrothermal treatment; Hot water; Orange; Citrus sinensis; Skin; Fruit; Essential oil; Postharvest; Refrigerated storage; Food preservation</ED>
<EG>Citrus fruit; Rutaceae; Dicotyledones; Angiospermae; Spermatophyta</EG>
<SD>Tratamiento hidrotermal; Agua caliente; Naranja; Citrus sinensis; Piel; Fruto; Aceite esencial; Postcosecha; Almacenamiento frigorífico; Conservación alimento</SD>
<LO>INIST-27011.354000503266780030</LO>
<ID>14-0137014</ID>
</server>
</inist>
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Hot water dipping treatments on Tarocco orange fruit and their effects on peel essential oil

Hot water dipping treatments on Tarocco orange fruit and their effects on peel essential oil

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