Effects of Coatings on Quality of Florida Valencia Oranges Stored for Summer Sale

Woodrow W. Peeples, L. Gene Albrigo, Steven Pao, Peter D. Petracek

Abstract


Florida Valencia oranges (Citrus sinensis Osbeck) were harvested on 1 May 1996 and 10 May 1998 for use in pro longed storage (20 to 22 weeks) experiments at low temperature (3 to 4 C). The purpose of these studies was to assess the influence of carnauba-, polyethylene-, and shellac-based coating formulations on the quality of Valencia oranges stored at low temperature. Performance of formulations was based on weight loss control, gas levels (O2, CO2, and ethanol) within the fruit, juice headspace ethanol levels and flavor, and fruit appearance. The data showed that some coatings, such as the polyethylene formulation used in the second experiment, can provide adequate weight loss control, maintain low anaerobic respiratory products, and maintain good internal quality under extended cold storage conditions. Shellac-based coatings are not the optimal selection for extended storage due to their relatively poor control of water loss and their low permeability to O2 and CO2, which lead to off-flavor development within 5 to 10 weeks of storage and, with long-term storage, fruit physiological breakdown

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