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Changes in tangerine essential oils during storage.

[In Italian. / En italien.]

Author(s) : ARRAS G., GAMBELLA F., PETRETTO A.

Type of article: Article

Summary

Storage of "Fortune" tangerines for 8 weeks at continuous (6 deg C) or cyclic (6 days at 2 + 1 day at 14 deg C) low temperatures, followed by 2 weeks at 20 deg C (shelf life), resulted in an increase in volatile compounds (acetaldehyde, formic acid, formaldehyde and acetic acid) and a decrease in limonene content. The incidence of mycological disorders and increase of ethanol, acetaldehyde and acetone in the juice was greater in fruit stored at continuous low temperature, whereas under the cyclic temperature regime, chilling injury and weight loss were significantly more evident.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1997-1367
  • Languages: Italian
  • Source: Industria italiana del Freddo - vol. 49 - n. 3
  • Publication date: 1995/05
  • Document available for consultation in the library of the IIR headquarters only.

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