Anatomy and Physiology

Soule, J.; Grierson, W.

doi:10.1007/978-1-4684-8792-3_1

Cited by 19 publications

(27 citation statements)

References 21 publications

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“…This variety is favored by the juice industry for the rich orange color and flavor [1]. The harvest season for “Valencia” oranges occurs typically from February to May or March to June, depending on the strain, year and location [2]. Florida maturity indices for oranges harvested between November 16 to July 31 are: soluble solids content (SSC, ≈ ° Brix) > 8.5%, titratable acidity (TA or acid) > 0.4%, SSC/TA ratio > 10.25, and juice content > ~ 45 mL/100 g (4.5 gal per 1.6 bushel box) [3].…”

Section: Introductionmentioning

confidence: 99%

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

Bai

Baldwin

McCollum

et al. 2016

Foods

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Florida “Valencia” oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma), non-volatile (taste) and mouth feel attributes, in the two harvest seasons (March to June in 2007 and February to May in 2012). Bitter limonoid compounds, limonin and nomilin, decreased gradually. Out of a total of 94 volatiles, 32 increased, 47 peaked mid to late season, and 15 decreased. Juice insoluble solids and pectin content increased over the season; however, pectin methylesterase activity remained unchanged. Fruit harvested in the earlier months had lower flavor quality. Juice from later harvests had a higher sugar/acid ratio with less bitterness, while, many important aroma compounds occurred at the highest concentrations in the middle to late season, but occurred at lower concentrations at the end of the season. The results provide information to the orange juice processing industry for selection of optimal harvest time and for setting of precise blending strategy.

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Section: Introductionmentioning

confidence: 99%

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

Bai

Baldwin

McCollum

et al. 2016

Foods

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“…The Citrus fruit is a non-climacteric fruit [ 18], and maturation extends over a period of months during which the internal composition changes gradually, making the fruit palatable. The peel also matures, although in this tissue maturity mainly refers to the change in colour of the flavedo tissue (outer coloured part of the rind about 1 mm thick).…”

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confidence: 99%

Evidence for the involvement of ethylene in the expression of specific RNAs during maturation of the orange, a non-climacteric fruit

1995

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Twelve cDNAs corresponding to mRNAs inducible by ethylene were isolated by differential screening of a cDNA library from ethylene-treated Citrus sinensis fruits. Northern analysis of RNA extracted from flavedo of ethylene-treated fruits and from fruits at different maturation stages showed that some of the mRNAs corresponding to these cDNAs were regulated both by ethylene treatment and during fruit maturation. The effect of exogenous ethylene on leaves and of endogenous ethylene on flowers showed that gene induction was not restricted to the flavedo tissue. The possible role of ethylene during maturation of the non-climacteric Citrus fruit is discussed.

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“…Generally, the sugar content of the fruit increases during maturation and, in many instances, continues to increase for a time after harvest (5,7,14). Concurrent with the increase in sugar concentration, a decline in the acid content is observed (8,20). In the more acidic cultivars, such as lemons, sucrose content declines after reaching maximum levels early in development, while the concentration of organic acids increases (19).…”

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confidence: 99%