Share

IIR document

Quality of blood oranges following heat treatments for disinfesting fruit fly.

Author(s) : MULAS M., PERINU B., FRANCESCONI A. H. D., et al.

Summary

A comparative study was carried out on response of blood oranges to hot moist fruit fly disinfestation at 44 or 46 °C inside the fruit for 100 and 50 minutes respectively. Fruits were then stored at 8 °C and 90-95% relative humidity for 2 weeks plus one additional week at 20 °C and 75% relative humidity. Weight losses and decay results were not affected, excepted for some cultivars. Heat treatments did not induce visible damage to the fruit, but caused a decrease in fruit firmness, a relevant loss in ascorbic acid concentration and negatively affected organoleptic acceptance, presumably because of the abnormal accumulation of ethanol and acetaldehyde in the juice.

Available documents

Format PDF

Pages: 2000-4

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Quality of blood oranges following heat treatments for disinfesting fruit fly.
  • Record ID : 2002-2386
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 740-745; fig.; tabl.; 12 ref.

Indexing