Storage of 'Marsh' grapefruit and 'Valencia' oranges with different coatings

Robert D. Hagenmaier, Kevin Goodner, Russell Rousseff, Huating Dou

Abstract


'Valencia' oranges and 'Marsh' grapefruit with three different coating treatments (high-gloss shellac, wax, or noncoated) were kept in cold storage for 1 - 5 months, oranges at 1C and the grapefruit at 3 or 7C. Oxygen permeabilities of the coatings were measured. Stored fruit were analyzed for flavor, ethanol content, Brix-acid ratio, chilling injury and electronic nose response. The ethanol content of oranges and grapefruit with high-gloss shellac coating both increased substantially during cold storage. Fruit with wax coatings had little increase in ethanol. Chilling injury of grapefruit was the most extensive for non-coated fruit and lowest with the high-gloss shellac coating. Electronic nose response was significantly different for grapefruit with different coatings, but did not separate the treatment with best sensory panel flavor, which was that stored at 3C with the wax coating.

Keywords


oranges; grapefruit; cold storage; quality; permeability; electronic nose; chilling injury

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283