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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
20/09/1995 |
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Data da última atualização: |
20/09/1995 |
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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 acid levels. |
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Ano de publicação: |
1995 |
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Fonte/Imprenta: |
Journal of Agricultural and Food Chemistry, v.43, n.5, 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 grausC with 95% relative humidity for up to 56 days. Samples were periodically analyzed for internal gases, flavor volatiles, water loss, graus Brix, and ascorbic acid. Coated fruit had lower internal O2 and higher CO2 and ethylene concentrations than uncoated. Shellac-coated fruit had the lowest and highest amounts of O2 and CO2, respectively, at 21 grausC. Generally, coated fruit showed higher concentrations of many volatile compounds as time in storage increased, most notably ethanol, ethyl butanoate, ethly acetate, and a-pinene. This was especially true for shellac-coated fruit,for coated fruit at the higher storage temperature, and after the second month of storage. In contrast, levels of valencene, a-terpineol, and hexanol were generally lower in shellac-coated fruit and all coated fruit at the higher storage Temperature. Several hydrocarbon and minor alcohol volatiles increased then decreased during the storage period. Some exceptions were a-pinene, sabinene, and isobutanol which generally increased in coated fruit by the storage period. Shellac-coated fruit had significantly less weight loss than fruit subjected to all other treatments, whereas polysaccharide-treated fruit did not retard water loss compared to uncoated fruit. No significant differences were found for graus Brix or ascorbic acid concentrations. MenosValencia 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 grausC with 95% relative humidity for up to 56 days. Samples were periodically analyzed for internal gases, flavor volatiles, water loss, graus Brix, and ascorbic acid. Coated fruit had lower internal O2 and higher CO2 and ethylene concentrations than uncoated. Shellac-coated fruit had the lowest and highest amounts of O2 and CO2, respectively, at 21 grausC. Generally, coated fruit showed higher concentrations of many volatile compounds as time in storage increased, most notably ethanol, ethyl butanoate, ethly acetate, and a-pinene. This was especially true for shellac-coated fruit,for coated fruit at the higher storage temperature, and after the second month of storage. In contrast, levels of valencene, a-terpineol, and hexanol were generally lower in shellac-coated fruit and all coated fruit at the higher storage Temperature. Several hydrocarbon and minor alcohol volatiles increased then decreased during the storage period. Some exceptions were a-pinene, sabinene, and isobutanol which generally increased in coated fruit by the storage period. Shellac-coated fruit had significantly less weight loss than fruit subjected to all other treatments, whereas polysaccharide-treated fruit did not retard water loss compared to uncoated fruit. No significant differences were found for graus Brix or ascorbic a... Mostrar Tudo |
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Palavras-Chave: |
Internal gas; Modified atmosphere; Shellac. |
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Thesaurus Nal: |
cellulose; ethylene. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02202naa a2200229 a 4500
001 1634040
005 1995-09-20
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 acid 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 grausC with 95% relative humidity for up to 56 days. Samples were periodically analyzed for internal gases, flavor volatiles, water loss, graus Brix, and ascorbic acid. Coated fruit had lower internal O2 and higher CO2 and ethylene concentrations than uncoated. Shellac-coated fruit had the lowest and highest amounts of O2 and CO2, respectively, at 21 grausC. Generally, coated fruit showed higher concentrations of many volatile compounds as time in storage increased, most notably ethanol, ethyl butanoate, ethly acetate, and a-pinene. This was especially true for shellac-coated fruit,for coated fruit at the higher storage temperature, and after the second month of storage. In contrast, levels of valencene, a-terpineol, and hexanol were generally lower in shellac-coated fruit and all coated fruit at the higher storage Temperature. Several hydrocarbon and minor alcohol volatiles increased then decreased during the storage period. Some exceptions were a-pinene, sabinene, and isobutanol which generally increased in coated fruit by the storage period. Shellac-coated fruit had significantly less weight loss than fruit subjected to all other treatments, whereas polysaccharide-treated fruit did not retard water loss compared to uncoated fruit. No significant differences were found for graus Brix or ascorbic acid concentrations.
650 $acellulose
650 $aethylene
653 $aInternal gas
653 $aModified atmosphere
653 $aShellac
700 1 $aNISPEROS-CARRIEDO, M.
700 1 $aSHAW, P. E.
700 1 $aBURNS, J. K.
773 $tJournal of Agricultural and Food Chemistry$gv.43, n.5, p.1321-1331, 1995.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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