OrangerV1, PascalFrancis, Corpus, bibRecord, 000B17

Response of Tarocco oranges to picking date, postharvest hot water dips, and chilling storage temperature

Identifieur interne : 000B17 ( PascalFrancis/Corpus ); précédent : 000B16; suivant : 000B18

Response of Tarocco oranges to picking date, postharvest hot water dips, and chilling storage temperature

Auteurs : M. Schirra ; M. Agabbio ; G. D'Hallewin ; M. Pala ; R. Ruggiu

Source :

Journal of agricultural and food chemistry [ 0021-8561 ] ; 1997.

RBID : Pascal:97-0468393

Descripteurs français

Pascal (Inist)
- Durée conservation, Conservation aliment, Orange, Après récolte, Trempage, Eau chaude, Entreposage frigorifique, Qualité.

English descriptors

KwdEn :
- Food preservation, Hot water, Orange, Postharvest, Quality, Refrigerated storage, Shelf life, Soaking.

Abstract

Tarocco blood oranges (Citrus sinensis Linn. Obsek) were harvested monthly from November to April and dipped in water at 53 °C for 3 min before storage at 3 °C for 10 weeks and 1 additional week at 20 °C, which simulated a marketing period (SMP). Untreated fruit were used as control. No treatment damage was observed in fruit harvested in March. In contrast, hot water dipping caused severe damage to the peel in fruit picked earlier and later in the season. Susceptibility to chilling injury (CI) was greatest in fruit harvested between November and January, less in February, and negligible in March and April. Prestorage hot water dipping effectively alleviated CI in all samples, especially those which showed greater susceptibility. There was little rotting in fruit harvested between November and Januay, while fruit harvested between February and April exhibited a greater susceptibility, which varied with picking date. Hot water dipping gave beneficial effects on decay control of fruit harvested in February and March but was detrimental for fruit harvested in April. Fruit mass loss gradually increased with maturity stage and was seen to be promoted by hot water dips during both cold storage and SMP. The influence of hot water dipping on respiration rate, endogenous ethylene, maturity index (evaluated by °Brix/juice titratable acidity ratio), ethanol concentration in the juice, and electrolyte leakage from the flavedo tissue was nonsignificant. It was concluded that prestorage hot water dipping at 53 °C may be viable in limiting CI and decay control of Tarocco oranges during 10 weeks of cold storage and subsequent SMP when they are harvested at mid-season, January-February, but may be harmful to fruit harvested early or late in the season.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 0021-8561`
A02	`01`			`@0 JAFCAU`
A03		`1`		`@0 J. agric. food chem.`
A05				`@2 45`
A06				`@2 8`
A08	`01`	`1`	`ENG`	`@1 Response of Tarocco oranges to picking date, postharvest hot water dips, and chilling storage temperature`
A11	`01`	`1`		`@1 SCHIRRA (M.)`
A11	`02`	`1`		`@1 AGABBIO (M.)`
A11	`03`	`1`		`@1 D'HALLEWIN (G.)`
A11	`04`	`1`		`@1 PALA (M.)`
A11	`05`	`1`		`@1 RUGGIU (R.)`
A14	`01`			`@1 CNR Istituto per la Fisiologia della Maturazione e della Conservazione del Frutto delle Specie Arboree Mediterranee, Località Palloni @2 09170 Oristano @3 ITA @Z 1 aut. @Z 3 aut. @Z 5 aut.`
A14	`02`			`@1 Dipartimento di Scienze Ambientali e Agroalimentari e Biotecnologie Agroalimentari, Facoltà di Agraria, Università di Sassari @2 07100 Sassari @3 ITA @Z 2 aut.`
A14	`03`			`@1 Centro Regionale Agrario Sperimentale, Regione Autonoma della Sardegna @2 09123 Cagliari @3 ITA @Z 4 aut.`
A20				`@1 3216-3220`
A21				`@1 1997`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 7332 @5 354000068993310710`
A44				`@0 0000 @1 © 1997 INIST-CNRS. All rights reserved.`
A45				`@0 26 ref.`
A47	`01`	`1`		`@0 97-0468393`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Journal of agricultural and food chemistry`
A66	`01`			`@0 USA`
C01	`01`		`ENG`	@0 Tarocco blood oranges (Citrus sinensis Linn. Obsek) were harvested monthly from November to April and dipped in water at 53 °C for 3 min before storage at 3 °C for 10 weeks and 1 additional week at 20 °C, which simulated a marketing period (SMP). Untreated fruit were used as control. No treatment damage was observed in fruit harvested in March. In contrast, hot water dipping caused severe damage to the peel in fruit picked earlier and later in the season. Susceptibility to chilling injury (CI) was greatest in fruit harvested between November and January, less in February, and negligible in March and April. Prestorage hot water dipping effectively alleviated CI in all samples, especially those which showed greater susceptibility. There was little rotting in fruit harvested between November and Januay, while fruit harvested between February and April exhibited a greater susceptibility, which varied with picking date. Hot water dipping gave beneficial effects on decay control of fruit harvested in February and March but was detrimental for fruit harvested in April. Fruit mass loss gradually increased with maturity stage and was seen to be promoted by hot water dips during both cold storage and SMP. The influence of hot water dipping on respiration rate, endogenous ethylene, maturity index (evaluated by °Brix/juice titratable acidity ratio), ethanol concentration in the juice, and electrolyte leakage from the flavedo tissue was nonsignificant. It was concluded that prestorage hot water dipping at 53 °C may be viable in limiting CI and decay control of Tarocco oranges during 10 weeks of cold storage and subsequent SMP when they are harvested at mid-season, January-February, but may be harmful to fruit harvested early or late in the season.
C02	`01`	`X`		`@0 002A35B09`
C03	`01`	`X`	`FRE`	`@0 Durée conservation @5 01`
C03	`01`	`X`	`ENG`	`@0 Shelf life @5 01`
C03	`01`	`X`	`SPA`	`@0 Tiempo conservación @5 01`
C03	`02`	`X`	`FRE`	`@0 Conservation aliment @5 02`
C03	`02`	`X`	`ENG`	`@0 Food preservation @5 02`
C03	`02`	`X`	`SPA`	`@0 Conservación alimento @5 02`
C03	`03`	`X`	`FRE`	`@0 Orange @5 24`
C03	`03`	`X`	`ENG`	`@0 Orange @5 24`
C03	`03`	`X`	`SPA`	`@0 Naranja @5 24`
C03	`04`	`X`	`FRE`	`@0 Après récolte @5 26`
C03	`04`	`X`	`ENG`	`@0 Postharvest @5 26`
C03	`04`	`X`	`SPA`	`@0 Postcosecha @5 26`
C03	`05`	`X`	`FRE`	`@0 Trempage @5 28`
C03	`05`	`X`	`ENG`	`@0 Soaking @5 28`
C03	`05`	`X`	`SPA`	`@0 Remojo @5 28`
C03	`06`	`X`	`FRE`	`@0 Eau chaude @5 29`
C03	`06`	`X`	`ENG`	`@0 Hot water @5 29`
C03	`06`	`X`	`SPA`	`@0 Agua caliente @5 29`
C03	`07`	`X`	`FRE`	`@0 Entreposage frigorifique @5 30`
C03	`07`	`X`	`ENG`	`@0 Refrigerated storage @5 30`
C03	`07`	`X`	`SPA`	`@0 Almacenamiento frigorífico @5 30`
C03	`08`	`X`	`FRE`	`@0 Qualité @5 31`
C03	`08`	`X`	`ENG`	`@0 Quality @5 31`
C03	`08`	`X`	`GER`	`@0 Qualitaet @5 31`
C03	`08`	`X`	`SPA`	`@0 Calidad @5 31`
C07	`01`	`X`	`FRE`	`@0 Fruit @5 32`
C07	`01`	`X`	`ENG`	`@0 Fruit @5 32`
C07	`01`	`X`	`SPA`	`@0 Fruto @5 32`
C07	`02`	`X`	`FRE`	`@0 Agrume @5 33`
C07	`02`	`X`	`ENG`	`@0 Citrus fruit @5 33`
C07	`02`	`X`	`SPA`	`@0 Agrios @5 33`
N21				`@1 286`

Format Inist (serveur)

NO :	PASCAL 97-0468393 INIST
ET :	Response of Tarocco oranges to picking date, postharvest hot water dips, and chilling storage temperature
AU :	SCHIRRA (M.); AGABBIO (M.); D'HALLEWIN (G.); PALA (M.); RUGGIU (R.)
AF :	CNR Istituto per la Fisiologia della Maturazione e della Conservazione del Frutto delle Specie Arboree Mediterranee, Località Palloni/09170 Oristano/Italie (1 aut., 3 aut., 5 aut.); Dipartimento di Scienze Ambientali e Agroalimentari e Biotecnologie Agroalimentari, Facoltà di Agraria, Università di Sassari/07100 Sassari/Italie (2 aut.); Centro Regionale Agrario Sperimentale, Regione Autonoma della Sardegna/09123 Cagliari/Italie (4 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of agricultural and food chemistry; ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 1997; Vol. 45; No. 8; Pp. 3216-3220; Bibl. 26 ref.
LA :	Anglais
EA :	Tarocco blood oranges (Citrus sinensis Linn. Obsek) were harvested monthly from November to April and dipped in water at 53 °C for 3 min before storage at 3 °C for 10 weeks and 1 additional week at 20 °C, which simulated a marketing period (SMP). Untreated fruit were used as control. No treatment damage was observed in fruit harvested in March. In contrast, hot water dipping caused severe damage to the peel in fruit picked earlier and later in the season. Susceptibility to chilling injury (CI) was greatest in fruit harvested between November and January, less in February, and negligible in March and April. Prestorage hot water dipping effectively alleviated CI in all samples, especially those which showed greater susceptibility. There was little rotting in fruit harvested between November and Januay, while fruit harvested between February and April exhibited a greater susceptibility, which varied with picking date. Hot water dipping gave beneficial effects on decay control of fruit harvested in February and March but was detrimental for fruit harvested in April. Fruit mass loss gradually increased with maturity stage and was seen to be promoted by hot water dips during both cold storage and SMP. The influence of hot water dipping on respiration rate, endogenous ethylene, maturity index (evaluated by °Brix/juice titratable acidity ratio), ethanol concentration in the juice, and electrolyte leakage from the flavedo tissue was nonsignificant. It was concluded that prestorage hot water dipping at 53 °C may be viable in limiting CI and decay control of Tarocco oranges during 10 weeks of cold storage and subsequent SMP when they are harvested at mid-season, January-February, but may be harmful to fruit harvested early or late in the season.
CC :	002A35B09
FD :	Durée conservation; Conservation aliment; Orange; Après récolte; Trempage; Eau chaude; Entreposage frigorifique; Qualité
FG :	Fruit; Agrume
ED :	Shelf life; Food preservation; Orange; Postharvest; Soaking; Hot water; Refrigerated storage; Quality
EG :	Fruit; Citrus fruit
GD :	Qualitaet
SD :	Tiempo conservación; Conservación alimento; Naranja; Postcosecha; Remojo; Agua caliente; Almacenamiento frigorífico; Calidad
LO :	INIST-7332.354000068993310710
ID :	97-0468393

Links to Exploration step

Pascal:97-0468393

Le document en format XML

<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Response of Tarocco oranges to picking date, postharvest hot water dips, and chilling storage temperature</title>
<author><name sortKey="Schirra, M" sort="Schirra, M" uniqKey="Schirra M" first="M." last="Schirra">M. Schirra</name>
<affiliation><inist:fA14 i1="01"><s1>CNR Istituto per la Fisiologia della Maturazione e della Conservazione del Frutto delle Specie Arboree Mediterranee, Località Palloni</s1>
<s2>09170 Oristano</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Agabbio, M" sort="Agabbio, M" uniqKey="Agabbio M" first="M." last="Agabbio">M. Agabbio</name>
<affiliation><inist:fA14 i1="02"><s1>Dipartimento di Scienze Ambientali e Agroalimentari e Biotecnologie Agroalimentari, Facoltà di Agraria, Università di Sassari</s1>
<s2>07100 Sassari</s2>
<s3>ITA</s3>
<sZ>2 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="D Hallewin, G" sort="D Hallewin, G" uniqKey="D Hallewin G" first="G." last="D'Hallewin">G. D'Hallewin</name>
<affiliation><inist:fA14 i1="01"><s1>CNR Istituto per la Fisiologia della Maturazione e della Conservazione del Frutto delle Specie Arboree Mediterranee, Località Palloni</s1>
<s2>09170 Oristano</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Pala, M" sort="Pala, M" uniqKey="Pala M" first="M." last="Pala">M. Pala</name>
<affiliation><inist:fA14 i1="03"><s1>Centro Regionale Agrario Sperimentale, Regione Autonoma della Sardegna</s1>
<s2>09123 Cagliari</s2>
<s3>ITA</s3>
<sZ>4 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Ruggiu, R" sort="Ruggiu, R" uniqKey="Ruggiu R" first="R." last="Ruggiu">R. Ruggiu</name>
<affiliation><inist:fA14 i1="01"><s1>CNR Istituto per la Fisiologia della Maturazione e della Conservazione del Frutto delle Specie Arboree Mediterranee, Località Palloni</s1>
<s2>09170 Oristano</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">INIST</idno>
<idno type="inist">97-0468393</idno>
<date when="1997">1997</date>
<idno type="stanalyst">PASCAL 97-0468393 INIST</idno>
<idno type="RBID">Pascal:97-0468393</idno>
<idno type="wicri:Area/PascalFrancis/Corpus">000B17</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Response of Tarocco oranges to picking date, postharvest hot water dips, and chilling storage temperature</title>
<author><name sortKey="Schirra, M" sort="Schirra, M" uniqKey="Schirra M" first="M." last="Schirra">M. Schirra</name>
<affiliation><inist:fA14 i1="01"><s1>CNR Istituto per la Fisiologia della Maturazione e della Conservazione del Frutto delle Specie Arboree Mediterranee, Località Palloni</s1>
<s2>09170 Oristano</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Agabbio, M" sort="Agabbio, M" uniqKey="Agabbio M" first="M." last="Agabbio">M. Agabbio</name>
<affiliation><inist:fA14 i1="02"><s1>Dipartimento di Scienze Ambientali e Agroalimentari e Biotecnologie Agroalimentari, Facoltà di Agraria, Università di Sassari</s1>
<s2>07100 Sassari</s2>
<s3>ITA</s3>
<sZ>2 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="D Hallewin, G" sort="D Hallewin, G" uniqKey="D Hallewin G" first="G." last="D'Hallewin">G. D'Hallewin</name>
<affiliation><inist:fA14 i1="01"><s1>CNR Istituto per la Fisiologia della Maturazione e della Conservazione del Frutto delle Specie Arboree Mediterranee, Località Palloni</s1>
<s2>09170 Oristano</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Pala, M" sort="Pala, M" uniqKey="Pala M" first="M." last="Pala">M. Pala</name>
<affiliation><inist:fA14 i1="03"><s1>Centro Regionale Agrario Sperimentale, Regione Autonoma della Sardegna</s1>
<s2>09123 Cagliari</s2>
<s3>ITA</s3>
<sZ>4 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Ruggiu, R" sort="Ruggiu, R" uniqKey="Ruggiu R" first="R." last="Ruggiu">R. Ruggiu</name>
<affiliation><inist:fA14 i1="01"><s1>CNR Istituto per la Fisiologia della Maturazione e della Conservazione del Frutto delle Specie Arboree Mediterranee, Località Palloni</s1>
<s2>09170 Oristano</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
</analytic>
<series><title level="j" type="main">Journal of agricultural and food chemistry</title>
<title level="j" type="abbreviated">J. agric. food chem.</title>
<idno type="ISSN">0021-8561</idno>
<imprint><date when="1997">1997</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
<seriesStmt><title level="j" type="main">Journal of agricultural and food chemistry</title>
<title level="j" type="abbreviated">J. agric. food chem.</title>
<idno type="ISSN">0021-8561</idno>
</seriesStmt>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Food preservation</term>
<term>Hot water</term>
<term>Orange</term>
<term>Postharvest</term>
<term>Quality</term>
<term>Refrigerated storage</term>
<term>Shelf life</term>
<term>Soaking</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Durée conservation</term>
<term>Conservation aliment</term>
<term>Orange</term>
<term>Après récolte</term>
<term>Trempage</term>
<term>Eau chaude</term>
<term>Entreposage frigorifique</term>
<term>Qualité</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">Tarocco blood oranges (Citrus sinensis Linn. Obsek) were harvested monthly from November to April and dipped in water at 53 °C for 3 min before storage at 3 °C for 10 weeks and 1 additional week at 20 °C, which simulated a marketing period (SMP). Untreated fruit were used as control. No treatment damage was observed in fruit harvested in March. In contrast, hot water dipping caused severe damage to the peel in fruit picked earlier and later in the season. Susceptibility to chilling injury (CI) was greatest in fruit harvested between November and January, less in February, and negligible in March and April. Prestorage hot water dipping effectively alleviated CI in all samples, especially those which showed greater susceptibility. There was little rotting in fruit harvested between November and Januay, while fruit harvested between February and April exhibited a greater susceptibility, which varied with picking date. Hot water dipping gave beneficial effects on decay control of fruit harvested in February and March but was detrimental for fruit harvested in April. Fruit mass loss gradually increased with maturity stage and was seen to be promoted by hot water dips during both cold storage and SMP. The influence of hot water dipping on respiration rate, endogenous ethylene, maturity index (evaluated by °Brix/juice titratable acidity ratio), ethanol concentration in the juice, and electrolyte leakage from the flavedo tissue was nonsignificant. It was concluded that prestorage hot water dipping at 53 °C may be viable in limiting CI and decay control of Tarocco oranges during 10 weeks of cold storage and subsequent SMP when they are harvested at mid-season, January-February, but may be harmful to fruit harvested early or late in the season.</div>
</front>
</TEI>
<inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0021-8561</s0>
</fA01>
<fA02 i1="01"><s0>JAFCAU</s0>
</fA02>
<fA03 i2="1"><s0>J. agric. food chem.</s0>
</fA03>
<fA05><s2>45</s2>
</fA05>
<fA06><s2>8</s2>
</fA06>
<fA08 i1="01" i2="1" l="ENG"><s1>Response of Tarocco oranges to picking date, postharvest hot water dips, and chilling storage temperature</s1>
</fA08>
<fA11 i1="01" i2="1"><s1>SCHIRRA (M.)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>AGABBIO (M.)</s1>
</fA11>
<fA11 i1="03" i2="1"><s1>D'HALLEWIN (G.)</s1>
</fA11>
<fA11 i1="04" i2="1"><s1>PALA (M.)</s1>
</fA11>
<fA11 i1="05" i2="1"><s1>RUGGIU (R.)</s1>
</fA11>
<fA14 i1="01"><s1>CNR Istituto per la Fisiologia della Maturazione e della Conservazione del Frutto delle Specie Arboree Mediterranee, Località Palloni</s1>
<s2>09170 Oristano</s2>
<s3>ITA</s3>
<sZ>1 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>5 aut.</sZ>
</fA14>
<fA14 i1="02"><s1>Dipartimento di Scienze Ambientali e Agroalimentari e Biotecnologie Agroalimentari, Facoltà di Agraria, Università di Sassari</s1>
<s2>07100 Sassari</s2>
<s3>ITA</s3>
<sZ>2 aut.</sZ>
</fA14>
<fA14 i1="03"><s1>Centro Regionale Agrario Sperimentale, Regione Autonoma della Sardegna</s1>
<s2>09123 Cagliari</s2>
<s3>ITA</s3>
<sZ>4 aut.</sZ>
</fA14>
<fA20><s1>3216-3220</s1>
</fA20>
<fA21><s1>1997</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>7332</s2>
<s5>354000068993310710</s5>
</fA43>
<fA44><s0>0000</s0>
<s1>© 1997 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>26 ref.</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>97-0468393</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>Journal of agricultural and food chemistry</s0>
</fA64>
<fA66 i1="01"><s0>USA</s0>
</fA66>
<fC01 i1="01" l="ENG"><s0>Tarocco blood oranges (Citrus sinensis Linn. Obsek) were harvested monthly from November to April and dipped in water at 53 °C for 3 min before storage at 3 °C for 10 weeks and 1 additional week at 20 °C, which simulated a marketing period (SMP). Untreated fruit were used as control. No treatment damage was observed in fruit harvested in March. In contrast, hot water dipping caused severe damage to the peel in fruit picked earlier and later in the season. Susceptibility to chilling injury (CI) was greatest in fruit harvested between November and January, less in February, and negligible in March and April. Prestorage hot water dipping effectively alleviated CI in all samples, especially those which showed greater susceptibility. There was little rotting in fruit harvested between November and Januay, while fruit harvested between February and April exhibited a greater susceptibility, which varied with picking date. Hot water dipping gave beneficial effects on decay control of fruit harvested in February and March but was detrimental for fruit harvested in April. Fruit mass loss gradually increased with maturity stage and was seen to be promoted by hot water dips during both cold storage and SMP. The influence of hot water dipping on respiration rate, endogenous ethylene, maturity index (evaluated by °Brix/juice titratable acidity ratio), ethanol concentration in the juice, and electrolyte leakage from the flavedo tissue was nonsignificant. It was concluded that prestorage hot water dipping at 53 °C may be viable in limiting CI and decay control of Tarocco oranges during 10 weeks of cold storage and subsequent SMP when they are harvested at mid-season, January-February, but may be harmful to fruit harvested early or late in the season.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35B09</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Durée conservation</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Shelf life</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Tiempo conservación</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Conservation aliment</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Food preservation</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Conservación alimento</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Orange</s0>
<s5>24</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Orange</s0>
<s5>24</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Naranja</s0>
<s5>24</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Après récolte</s0>
<s5>26</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Postharvest</s0>
<s5>26</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Postcosecha</s0>
<s5>26</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Trempage</s0>
<s5>28</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Soaking</s0>
<s5>28</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Remojo</s0>
<s5>28</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Eau chaude</s0>
<s5>29</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Hot water</s0>
<s5>29</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Agua caliente</s0>
<s5>29</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Entreposage frigorifique</s0>
<s5>30</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Refrigerated storage</s0>
<s5>30</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Almacenamiento frigorífico</s0>
<s5>30</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Qualité</s0>
<s5>31</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Quality</s0>
<s5>31</s5>
</fC03>
<fC03 i1="08" i2="X" l="GER"><s0>Qualitaet</s0>
<s5>31</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Calidad</s0>
<s5>31</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Fruit</s0>
<s5>32</s5>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Fruit</s0>
<s5>32</s5>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Fruto</s0>
<s5>32</s5>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Agrume</s0>
<s5>33</s5>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>33</s5>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Agrios</s0>
<s5>33</s5>
</fC07>
<fN21><s1>286</s1>
</fN21>
</pA>
</standard>
<server><NO>PASCAL 97-0468393 INIST</NO>
<ET>Response of Tarocco oranges to picking date, postharvest hot water dips, and chilling storage temperature</ET>
<AU>SCHIRRA (M.); AGABBIO (M.); D'HALLEWIN (G.); PALA (M.); RUGGIU (R.)</AU>
<AF>CNR Istituto per la Fisiologia della Maturazione e della Conservazione del Frutto delle Specie Arboree Mediterranee, Località Palloni/09170 Oristano/Italie (1 aut., 3 aut., 5 aut.); Dipartimento di Scienze Ambientali e Agroalimentari e Biotecnologie Agroalimentari, Facoltà di Agraria, Università di Sassari/07100 Sassari/Italie (2 aut.); Centro Regionale Agrario Sperimentale, Regione Autonoma della Sardegna/09123 Cagliari/Italie (4 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of agricultural and food chemistry; ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 1997; Vol. 45; No. 8; Pp. 3216-3220; Bibl. 26 ref.</SO>
<LA>Anglais</LA>
<EA>Tarocco blood oranges (Citrus sinensis Linn. Obsek) were harvested monthly from November to April and dipped in water at 53 °C for 3 min before storage at 3 °C for 10 weeks and 1 additional week at 20 °C, which simulated a marketing period (SMP). Untreated fruit were used as control. No treatment damage was observed in fruit harvested in March. In contrast, hot water dipping caused severe damage to the peel in fruit picked earlier and later in the season. Susceptibility to chilling injury (CI) was greatest in fruit harvested between November and January, less in February, and negligible in March and April. Prestorage hot water dipping effectively alleviated CI in all samples, especially those which showed greater susceptibility. There was little rotting in fruit harvested between November and Januay, while fruit harvested between February and April exhibited a greater susceptibility, which varied with picking date. Hot water dipping gave beneficial effects on decay control of fruit harvested in February and March but was detrimental for fruit harvested in April. Fruit mass loss gradually increased with maturity stage and was seen to be promoted by hot water dips during both cold storage and SMP. The influence of hot water dipping on respiration rate, endogenous ethylene, maturity index (evaluated by °Brix/juice titratable acidity ratio), ethanol concentration in the juice, and electrolyte leakage from the flavedo tissue was nonsignificant. It was concluded that prestorage hot water dipping at 53 °C may be viable in limiting CI and decay control of Tarocco oranges during 10 weeks of cold storage and subsequent SMP when they are harvested at mid-season, January-February, but may be harmful to fruit harvested early or late in the season.</EA>
<CC>002A35B09</CC>
<FD>Durée conservation; Conservation aliment; Orange; Après récolte; Trempage; Eau chaude; Entreposage frigorifique; Qualité</FD>
<FG>Fruit; Agrume</FG>
<ED>Shelf life; Food preservation; Orange; Postharvest; Soaking; Hot water; Refrigerated storage; Quality</ED>
<EG>Fruit; Citrus fruit</EG>
<GD>Qualitaet</GD>
<SD>Tiempo conservación; Conservación alimento; Naranja; Postcosecha; Remojo; Agua caliente; Almacenamiento frigorífico; Calidad</SD>
<LO>INIST-7332.354000068993310710</LO>
<ID>97-0468393</ID>
</server>
</inist>
</record>

Pour manipuler ce document sous Unix (Dilib)

EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/PascalFrancis/Corpus

HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000B17 | SxmlIndent | more

HfdSelect -h $EXPLOR_AREA/Data/PascalFrancis/Corpus/biblio.hfd -nk 000B17 | SxmlIndent | more

Pour mettre un lien sur cette page dans le réseau Wicri

{{Explor lien
   |wiki=    Wicri/Bois
   |area=    OrangerV1
   |flux=    PascalFrancis
   |étape=   Corpus
   |type=    RBID
   |clé=     Pascal:97-0468393
   |texte=   Response of Tarocco oranges to picking date, postharvest hot water dips, and chilling storage temperature
}}

This area was generated with Dilib version V0.6.25.
Data generation: Sat Dec 3 17:11:04 2016. Site generation: Wed Mar 6 18:18:32 2024

	Serveur d'exploration sur l'oranger
	Attention, ce site est en cours de développement ! Attention, site généré par des moyens informatiques à partir de corpus bruts. Les informations ne sont donc pas validées.

Serveur d'exploration sur l'oranger

Response of Tarocco oranges to picking date, postharvest hot water dips, and chilling storage temperature

Response of Tarocco oranges to picking date, postharvest hot water dips, and chilling storage temperature

Source :

Descripteurs français

English descriptors

Abstract

Notice en format standard (ISO 2709)

Format Inist (serveur)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri