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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
30/06/1995 |
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Data da última atualização: |
30/06/1995 |
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Autoria: |
BALDWIN, E. A.; NISPEROS-CARRIEDO, M.; SHAW, P. E.; BURNS J. K. |
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Afiliação: |
Citrus and Subtropical Products Laboratory, South Atlantic Area, Agricultural Research Service. |
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Título: |
Effect of Coatings and Prolonged Storage Conditions on Fresh orange Flavor Volatiles, Degrees Brix, and Ascorbic levels. |
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Ano de publicação: |
1995 |
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Fonte/Imprenta: |
J. Agric. Food Chem. v.43, p.1321-1331, 1995. |
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ISSN: |
0021-8561 |
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Idioma: |
Inglês |
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Conteúdo: |
Valencia oranges were treated with a commercial polysaccharide-based coating or a commercial shellac-based water wax or were left uncoated. The fruit were then stored at 16 or 21 C. with 95% relative humidity for up to 56 days. Samples were periodically analyzed for internal gases, flavor volatiles, water loss, Brix, and ascorbic acid. Coated fruit had lower internal O2 and highet CO2 and ethylene concentrations thanuncoated. Shellac-coated fruit had the lowest and highest amounts of O2 and CO2, respectively, at 21 C. Generally, coated fruit showed higher concentrations of many volatile compounds as time in storage increased, most notably ethanol, ethyl butanoate, ethyl acetate, and a-pinene. |
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Palavras-Chave: |
Internal gas; Modified atmosohere; Shellac. |
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Thesaurus Nal: |
cellulose; ethylene. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01352naa a2200229 a 4500
001 1633666
005 1995-06-30
008 1995 bl uuuu u00u1 u #d
022 $a0021-8561
100 1 $aBALDWIN, E. A.
245 $aEffect of Coatings and Prolonged Storage Conditions on Fresh orange Flavor Volatiles, Degrees Brix, and Ascorbic levels.
260 $c1995
520 $aValencia oranges were treated with a commercial polysaccharide-based coating or a commercial shellac-based water wax or were left uncoated. The fruit were then stored at 16 or 21 C. with 95% relative humidity for up to 56 days. Samples were periodically analyzed for internal gases, flavor volatiles, water loss, Brix, and ascorbic acid. Coated fruit had lower internal O2 and highet CO2 and ethylene concentrations thanuncoated. Shellac-coated fruit had the lowest and highest amounts of O2 and CO2, respectively, at 21 C. Generally, coated fruit showed higher concentrations of many volatile compounds as time in storage increased, most notably ethanol, ethyl butanoate, ethyl acetate, and a-pinene.
650 $acellulose
650 $aethylene
653 $aInternal gas
653 $aModified atmosohere
653 $aShellac
700 1 $aNISPEROS-CARRIEDO, M.
700 1 $aSHAW, P. E.
700 1 $aBURNS J. K.
773 $tJ. Agric. Food Chem.$gv.43, p.1321-1331, 1995.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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