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CHANGE IN RIND, FLESH AND JUICE COLOUR OF BLOOD ORANGES STORED IN AIR SUPPLEMENTED WITH ETHYLENE OR IN OXYGEN-ENRICHED ATMOSPHERES.

Author(s) : AHARONI Y., HOUCK L. G.

Type of article: Article

Summary

RUBY, TAROCCO, AND SANGUINELLO BLOOD ORANGES WERE STORED 4 WK AT 288 K (15 DEG C) IN AIR, 20 PPM ETHYLENE IN AIR, 40% O2 + 60% N2, OR 80% O2 + 20% N2, FOLLOWED BY STORAGE IN AIR. ETHYLENE CAUSED RIND COLOUR OF RUBY AND TAROCCO ORANGES TO BECOME DEEPER ORANGE WHILE 80% O2 CAUSED RIND OF RUBY AND SANGUINELLO ORANGES TO BE PALER ORANGE. ETHYLENE AND HIGH O2 DEEPENED RED COLOUR OF THE FLESH AND JUICE OF RUBY AND TAROCCO ORANGES. FRUIT STORED IN THE ETHYLENE ATMOSPHERE DEVELOPED OFF-FLAVOUR.

Details

  • Original title: CHANGE IN RIND, FLESH AND JUICE COLOUR OF BLOOD ORANGES STORED IN AIR SUPPLEMENTED WITH ETHYLENE OR IN OXYGEN-ENRICHED ATMOSPHERES.
  • Record ID : 1983-1344
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 6; 1982.11-12; 2091-2092; 1 fig.; 1 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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