OrangerV1, PascalFrancis, Curation, bibRecord, 000062

Evaluation of a polyethylene-candelilla coating for 'Valencia' oranges

Identifieur interne : 000062 ( PascalFrancis/Curation ); précédent : 000061; suivant : 000063

Evaluation of a polyethylene-candelilla coating for 'Valencia' oranges

Auteurs : Robert D. Hagenmaier [États-Unis]

Source :

Postharvest biology and technology [ 0925-5214 ] ; 2000.

RBID : Pascal:00-0535431

Descripteurs français

Pascal (Inist)
- Denrée entreposée, Modalité traitement, Efficacité traitement, Revêtement plastique, Orange, Flaveur, Qualité production, Cire candellila, Brillant, Citrus sinensis, Ethylène polymère, Oxygène, Carbone dioxyde, Entreposage.
Wicri :
- topic : Oxygène.

English descriptors

KwdEn :
- Application method, Candellila wax, Carbon dioxide, Citrus sinensis, Flavor, Gloss, Orange, Oxygen, Plastic coating, Polyethylene, Production quality, Stored food product, Treatment efficiency, Warehousing.

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.

A01	`01`	`1`		`@0 0925-5214`
A03		`1`		`@0 Postharvest biol. technol.`
A05				`@2 19`
A06				`@2 2`
A08	`01`	`1`	`ENG`	`@1 Evaluation of a polyethylene-candelilla coating for 'Valencia' oranges`
A11	`01`	`1`		`@1 HAGENMAIER (Robert D.)`
A14	`01`			`@1 US Citrus and Subtropical Products Laboratory, US Department of Agriculture, Agricultural Research Service, South Atlantic Area, P.O. Box 1909 @2 Winter Haven, FL 33883-1909 @3 USA @Z 1 aut.`
A20				`@1 147-154`
A21				`@1 2000`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 27011 @5 354000091422830050`
A44				`@0 0000 @1 © 2000 INIST-CNRS. All rights reserved.`
A45				`@0 14 ref.`
A47	`01`	`1`		`@0 00-0535431`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Postharvest biology and technology`
A66	`01`			`@0 USA`
C01	`01`		`ENG`	@0 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.
C02	`01`	`X`		`@0 002A35B09`
C03	`01`	`X`	`FRE`	`@0 Denrée entreposée @5 01`
C03	`01`	`X`	`ENG`	`@0 Stored food product @5 01`
C03	`01`	`X`	`SPA`	`@0 Producto almacenado @5 01`
C03	`02`	`X`	`FRE`	`@0 Modalité traitement @5 02`
C03	`02`	`X`	`ENG`	`@0 Application method @5 02`
C03	`02`	`X`	`SPA`	`@0 Modalidad tratamiento @5 02`
C03	`03`	`X`	`FRE`	`@0 Efficacité traitement @5 03`
C03	`03`	`X`	`ENG`	`@0 Treatment efficiency @5 03`
C03	`03`	`X`	`SPA`	`@0 Eficacia tratamiento @5 03`
C03	`04`	`X`	`FRE`	`@0 Revêtement plastique @5 04`
C03	`04`	`X`	`ENG`	`@0 Plastic coating @5 04`
C03	`04`	`X`	`SPA`	`@0 Revestimiento plástico @5 04`
C03	`05`	`X`	`FRE`	`@0 Orange @5 05`
C03	`05`	`X`	`ENG`	`@0 Orange @5 05`
C03	`05`	`X`	`SPA`	`@0 Naranja @5 05`
C03	`06`	`X`	`FRE`	`@0 Flaveur @5 06`
C03	`06`	`X`	`ENG`	`@0 Flavor @5 06`
C03	`06`	`X`	`SPA`	`@0 Flavor @5 06`
C03	`07`	`X`	`FRE`	`@0 Qualité production @5 07`
C03	`07`	`X`	`ENG`	`@0 Production quality @5 07`
C03	`07`	`X`	`SPA`	`@0 Calidad producción @5 07`
C03	`08`	`X`	`FRE`	`@0 Cire candellila @5 08`
C03	`08`	`X`	`ENG`	`@0 Candellila wax @5 08`
C03	`08`	`X`	`SPA`	`@0 Cera candelilla @5 08`
C03	`09`	`X`	`FRE`	`@0 Brillant @5 09`
C03	`09`	`X`	`ENG`	`@0 Gloss @5 09`
C03	`09`	`X`	`SPA`	`@0 Brillo @5 09`
C03	`10`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 10`
C03	`10`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 10`
C03	`10`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 10`
C03	`11`	`X`	`FRE`	`@0 Ethylène polymère @2 NK @2 FX @5 15`
C03	`11`	`X`	`ENG`	`@0 Polyethylene @2 NK @2 FX @5 15`
C03	`11`	`X`	`SPA`	`@0 Etileno polímero @2 NK @2 FX @5 15`
C03	`12`	`X`	`FRE`	`@0 Oxygène @2 NC @2 FX @5 16`
C03	`12`	`X`	`ENG`	`@0 Oxygen @2 NC @2 FX @5 16`
C03	`12`	`X`	`SPA`	`@0 Oxígeno @2 NC @2 FX @5 16`
C03	`13`	`X`	`FRE`	`@0 Carbone dioxyde @2 NK @2 FX @5 17`
C03	`13`	`X`	`ENG`	`@0 Carbon dioxide @2 NK @2 FX @5 17`
C03	`13`	`X`	`SPA`	`@0 Carbono dióxido @2 NK @2 FX @5 17`
C03	`14`	`X`	`FRE`	`@0 Entreposage @5 35`
C03	`14`	`X`	`ENG`	`@0 Warehousing @5 35`
C03	`14`	`X`	`SPA`	`@0 Almacenamiento @5 35`
C07	`01`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`FRE`	`@0 Fruit @5 33`
C07	`05`	`X`	`ENG`	`@0 Fruit @5 33`
C07	`05`	`X`	`SPA`	`@0 Fruto @5 33`
C07	`06`	`X`	`FRE`	`@0 Agrume @5 34`
C07	`06`	`X`	`ENG`	`@0 Citrus fruit @5 34`
C07	`06`	`X`	`SPA`	`@0 Agrios @5 34`
N21				`@1 353`

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Le document en format XML

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<affiliation wicri:level="1"><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>
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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>
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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>
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<term>Citrus sinensis</term>
<term>Flavor</term>
<term>Gloss</term>
<term>Orange</term>
<term>Oxygen</term>
<term>Plastic coating</term>
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<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>
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<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>
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<term>Carbone dioxyde</term>
<term>Entreposage</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>
</front>
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<inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0925-5214</s0>
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</fA08>
<fA11 i1="01" i2="1"><s1>HAGENMAIER (Robert D.)</s1>
</fA11>
<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>
<sZ>1 aut.</sZ>
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<fA44><s0>0000</s0>
<s1>© 2000 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>14 ref.</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>00-0535431</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
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<fA64 i1="01" i2="1"><s0>Postharvest biology and technology</s0>
</fA64>
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</fA66>
<fC01 i1="01" l="ENG"><s0>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.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35B09</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Denrée entreposée</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Stored food product</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Producto almacenado</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Modalité traitement</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Application method</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Modalidad tratamiento</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Efficacité traitement</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Treatment efficiency</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Eficacia tratamiento</s0>
<s5>03</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Revêtement plastique</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Plastic coating</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Revestimiento plástico</s0>
<s5>04</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Orange</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Orange</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Naranja</s0>
<s5>05</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Flaveur</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Flavor</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Flavor</s0>
<s5>06</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Qualité production</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Production quality</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Calidad producción</s0>
<s5>07</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Cire candellila</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Candellila wax</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Cera candelilla</s0>
<s5>08</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Brillant</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Gloss</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Brillo</s0>
<s5>09</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Ethylène polymère</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>15</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Polyethylene</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>15</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Etileno polímero</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>15</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Oxygène</s0>
<s2>NC</s2>
<s2>FX</s2>
<s5>16</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Oxygen</s0>
<s2>NC</s2>
<s2>FX</s2>
<s5>16</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Oxígeno</s0>
<s2>NC</s2>
<s2>FX</s2>
<s5>16</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>Carbone dioxyde</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>17</s5>
</fC03>
<fC03 i1="13" i2="X" l="ENG"><s0>Carbon dioxide</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>17</s5>
</fC03>
<fC03 i1="13" i2="X" l="SPA"><s0>Carbono dióxido</s0>
<s2>NK</s2>
<s2>FX</s2>
<s5>17</s5>
</fC03>
<fC03 i1="14" i2="X" l="FRE"><s0>Entreposage</s0>
<s5>35</s5>
</fC03>
<fC03 i1="14" i2="X" l="ENG"><s0>Warehousing</s0>
<s5>35</s5>
</fC03>
<fC03 i1="14" i2="X" l="SPA"><s0>Almacenamiento</s0>
<s5>35</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Fruit</s0>
<s5>33</s5>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Fruit</s0>
<s5>33</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Fruto</s0>
<s5>33</s5>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Agrume</s0>
<s5>34</s5>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>34</s5>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Agrios</s0>
<s5>34</s5>
</fC07>
<fN21><s1>353</s1>
</fN21>
</pA>
</standard>
</inist>
</record>

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   |texte=   Evaluation of a polyethylene-candelilla coating for 'Valencia' oranges
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Evaluation of a polyethylene-candelilla coating for 'Valencia' oranges

Evaluation of a polyethylene-candelilla coating for 'Valencia' oranges

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