Effect of storage temperature on the flavour of citrus fruit

Abstract

This paper reports the effect of different storage temperatures (5, 15, 20 and 25 deg C) on the flavour of cv. Valencia Late Frost oranges stored for up to one month (following a pre-experimental two month storage period at 5 deg C). Samples were instrumentally analysed every week for titratable acidity, soluble solid content, maturity index, and ethanol and acetaldehyde contents. In addition, four sensory attributes were assessed by 20 taste panellists (this work formed part of their training): acidity, maturity index, off-flavours and orange-like flavour. Principal components analysis was performed to determine the correlation structure of the sensorial data. This showed that the presence of off-flavours reduced the orange-like flavour perceived, but affected neither the acidity nor the maturity index. Acidity correlated negatively with the sensorially-perceived maturity index. The higher temperatures reduced the orange-like flavour and increased the presence of off-flavours over storage; this had a negative impact on the sensorial quality of the fruit. These effects were statistically significant, though more accurate results may have been obtained had the panellists received more training.

Postharvest quality of apple (Malus domestica Borkh) as influenced by storage conditions

“…However, the weight loss is mainly associated with temperature, relative humidity and evaporation (Montgomery, 1997;Molnar, 1995;Scalzo et al, 2003;Dixon et al, 2004 andLuning &Marcelis, 2006). The studies carried out in the past (Marcilla et al, 2006;Wandel & Bugget, 1997;Vashishtha, 1998) have reported that temperature and storage duration affect the vitamin C content of fruit considerably (Kadzere et al, 2006). The storage temperature and duration have linear association in relation to changes quality and shelf life of fruits (Lee & Kader, 2000).…”

Numerical modelling and experimental validation of a cold store ambient factors

“…Distribution of the temperature and relative humidity in a cold store was important because these factors affect quality of stored products. Many studies on the effect of storage temperature on quality and storage life of fruits have been carried out which indicate that temperature plays an important role on quality of fruits after harvest (Marcilla et al 2006). The Objective of this study was to analyse air temperature and velocity distribution in an experimental cold store full loaded apples by using both experimental and numerical (CFD) methods.…”

Impact of season on the Quality Guava concentrate

“…Different techniques are adopted to minimize post-harvest changes in fruit, like temperature management which extends the shelf life of fruits (Aulakh, 2004;Lee & Kader, 2000) by regulating physiological and biochemical processes. But at the same time, lower temperatures may cause chilling damage and higher ones can reduce the storage life of the product (Biolatto et al, 2005;Dixon et al, 2004;Marcilla et al, 2006;Pailly et al, 2004;Tembo et al, 2008;Widayat et al, 2003). The guava is normally marketed as its processed products such as puree, paste, cheese, dehydrated products, jam, jelly, juice, pectin, spread, yoghurt, syrup, squash and canned slices in syrup or nectar (Jagtiani et al, 1988).…”