Determinants of flavor acceptability during the maturation of navel oranges

Obenland, David; Collin, Sue; Mackey, Bruce E.; Sievert, James; Fjeld, Kent; Arpaia, Mary Lu

doi:10.1016/j.postharvbio.2009.01.005

Cited by 99 publications

(91 citation statements)

References 10 publications

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“…These scales must include all the possible hues and intensities of different colours, and each point in the scale must be assigned a number. Obenland et al (2009) visually rated the external naval orange colour (3, dark green, to 13, orange) by using a pictorial colour chart. The colour chart was developed by researchers at the University of California, Riverside, and a rating was carried out by the same person each time, except for the very few times when that person was not present.…”

Section: Subjective/visual Colour Measurementmentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,586

899

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Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer's choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

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Section: Subjective/visual Colour Measurementmentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,586

899

View full text Add to dashboard Cite

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“…Several studies have been carried out on this subject, including the distribution of the root system of a citrus crop under water stress (Alves Junior, Bandaranayake, Parsons, & Evangelista, 2012), relief and spatial variability of soil properties in an area cultivated with citrus (Leão, Marques Junior, Souza, Siqueira, & Pereira, 2011), citrus yield maps (Molin, Colaço, Carlos, & Mattos Junior, 2012) and the study on determinants of acceptability of orange tastes (Obenland et al, 2009). The states of São Paulo in Brazil and Florida in the United States are the largest producers of orange (Citrus sinensis (L.) Osbeck) in the world (Organização das Nações Unidas para a Alimentação e a Agricultura [FAO], 2014).…”

Section: Introductionmentioning

confidence: 99%

<b>3D thematic maps of the chemical parameters of orange fruits

et al. 2017

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ABSTRACT. Since orange is the most produced and consumed fruit in Brazil and since its position on the tree may influence its physical and chemical attributes, current assay modeled a three-dimension spatial variability of total soluble solids (TSS) and ascorbic acid (AA) contents of the fruit in an orange orchard according to fruit position (coordinates x, y and z) on the plant and analyzed solar radiation on them. The experiment was conducted in Nova Laranjeiras, Paraná State, Brazil, and analyzed 715 fruit (Monte Parnaso variety) from nine trees in 2011, 2012 and 2013. Results showed that high TSS contents were reported in the tree´s peripheral area in the two analyzed thirds due to a high solar radiation. Highest AA rates were reported in the apical third. In the case of quadrants, higher AA levels were found in SE and NE (morning sun) with regard to the apical third and in SW and SE (afternoon sun) with regard to the basal third. The three-dimension interpolation method displays the spatial variability of the fruit's physical attributes by three-dimensional maps.Keywords: ascorbic acid, fruit position, geostatistics, total soluble solids.Mapas temáticos 3D dos parâmetros químicos de frutos de laranjeira RESUMO. Considerando que a laranja é a fruta de maior produção e consumo no Brasil e que, a posição do fruto na planta pode influenciar suas características químicas, o objetivo deste trabalho foi modelar a variabilidade espacial tridimensional do teor de Sólidos Solúveis Totais (SST) e teor de Ácido Ascórbico (AA) de frutos em pomar de laranjas em função da posição (coordenadas x, y e z) dos frutos na planta e dos níveis de radiação solar incidente nos mesmos. O experimento foi conduzido no município de Nova Laranjeiras -PR, por meio da análise de 715 frutos (variedade Monte Parnaso) provenientes de nove árvores, nos anos de 2011, 2012 e 2013. Os resultados evidenciaram que maiores teores de SST são encontrados na área periférica da árvore em ambos os terços analisados, devido à maior incidência de radiação solar. Para os teores de AA, maiores valores foram encontrados no terço apical em relação ao terço basal. Em relação aos quadrantes, maiores teores de AA são encontrados nos quadrantes SE e NE (sol da manhã) para o terço apical e nos quadrantes SO e SE (sol da tarde) para o terço basal. O uso de metodologia de interpolação tridimensional permite a visualização, por meio de mapas tridimensionais, da variabilidade espacial de atributos químicos de frutos.Palavras-chave: ácido ascórbico, posição do fruto, geoestatística, sólidos solúveis totais.

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“…Nevertheless, total phenolics content were ranged from 507 to 696 mg/L in 'Tarocco Messina', 'Tarocco Meli', 'Moro', 'Ovale' and 'Valencia' oranges. 22 Within the hybrid fruits FORKAR96-073 exhibited the highest content of total phenolics. This great level of TPC found in FORKAR96-073 juice could be explained by the introduction of Kara mandarin parentage, since this cultivar displayed the highest content of total phenolics (738.8 mg GAE/L).…”

Section: Total Phenolic Contentmentioning

confidence: 96%

“…The reason for targeting our analysis to those compounds is that after a thorough review of the literature they are considered to be major contributors to the typical aroma of citrus fruits. 5,14,[16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] Among these aroma-active compounds, a special attention was paid here to ethanol and its concentration was quantified separately to overcome the limitations of a combined analysis with minor volatiles. Although ethanol is a precursor of natural aroma compounds, 35 high amounts may cause development of off-flavor in citrus fruit.…”

Section: Effect Of Ethylene Application On the Levels Of Aroma-activementioning

confidence: 99%

“…Amongst them ethyl butanoate, hexanal, ethyl hexanoate, octanal, limonene, linalool, nonanal, decanal, acetaldehyde, ethanol, α-pinene and myrcene are the most reported. 5,14,[16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] Ethanol has been extensively reported as the main volatile compound associated to flavor deterioration during postharvest life of citrus fruit. The level of this compound increases rapidly during citrus fruit ripening; under anaerobic conditions or storage at low temperature for long periods, citrus fruit experiment an important enhance of ethanol accumulation which is related to the development of offflavors.…”

Section: Introductionmentioning

confidence: 99%

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Mejora de la Tecnología de desverdización de cítricos y aptitud a la frigoconservación de nuevas variedades. Estudios sobre parámetros de calidad y composición nutricional.

Sdiri¹

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A mis padres que sembraron en mi alma el deseo del liderazgo y de la superación, por su ayuda y confianza. Han sido un pilar importante para mí en este nuevo desafío, con su incondicional cariño y con las constantes palabras de apoyo para mi desarrollo personal y profesional A mis hermanas y hermanos, cuñadas y cuñados, sobrinas y sobrinos AGRADECIMIENTOSLa presente Tesis ha sido realizada gracias a la concesión de una Beca para extranjeros para realizar Estudios de Doctorado e Investigación en España, de la Agencia Española de Cooperación Internacional para el Desarrollo (AECID) del Ministerio de Asuntos Exteriores y de Cooperación (MAEC).Para llevar a cabo un proyeto de Tesis Doctoral se requiere la participación directa o indirecta de muchas personas e instituciones a las cuales quiero agradecer en estas líneas.En primer lugar quiero expresar mi agradecimiento a mi directora de Tesis Dra. Alejandra Salvador por creer y confiar siempre en mí y por darme la oportunidad de llegar hasta aquí. Sandra ha sido y es el ejemplo que a mi me gustaría seguir. Me ha transmitido valores como el esfuerzo y la profesionalidad lo que me ha generado confianza y seguridad a la hora de realizar este trabajo. Para mí no solo ha sido la mejor Directora de Tesis que he podido tener, sino que me ha demostrado en todo momento que es una amiga a la que siempre podré recurrir. Gracias por tu esfuerzo y cariño, me siento muy afortunada por tenerte como directora y como amiga.Sin duda alguna, merece una mención especial una persona cariñosa que no dejó de apoyarme en lo profesional y lo personal, le agradezco por el gran esfuerzo que ha dedicado para ayudarme a llevar a cabo el trabajo de esta Tesis, Pilar Navarro.Asimismo, quiero agradecer a mi tutora Isabel Hernando la colaboración prestada.Además quiero dar las gracias a las siguientes personas y entidades que contribuyeron de forma desinteresada en el trabajo que aquí se presenta. Gracias, a la Dra. RESUMENLos cítricos son frutos atractivos buscados por los consumidores en todo el mundo por su elevada calidad organoléptica y por los beneficios que tienen para la salud humana. Después de la cosecha, los frutos cítricos para consumo en fresco deben ser sometidos a diferentes tratamientos postcosecha antes de llegar al consumidor.El proceso de desverdizado con exposición al etileno es un tratamiento postcosecha ampliamente utilizado comercialmente para acelerar el cambio de color externo de los cítricos, dado que en las condiciones climáticas del Mediterráneo, las variedades tempranas alcanzan la madurez interna antes que la plena coloración. Sin embargo la aplicación del etileno exógeno puede inducir alteraciones fisiológicas asociadas a la senescencia de la piel y sobre todo del cáliz (ennegrecimiento y caída). Con la finalidad de minimizar estas alteraciones, uno de los objetivos de la presente Tesis fue la optimización del proceso de desverdización así como la evaluación de tratamientos previos a la aplicación del desverdizado en diferentes variedades de mandarinas y naranjas de in...

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Determinants of flavor acceptability during the maturation of navel oranges

Cited by 99 publications

References 10 publications

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

<b>3D thematic maps of the chemical parameters of orange fruits

Mejora de la Tecnología de desverdización de cítricos y aptitud a la frigoconservación de nuevas variedades. Estudios sobre parámetros de calidad y composición nutricional.

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