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Release of d-limonene from non-injured and injured lemons treated with hot water and low temperature.

Author(s) : OBENLAND D. M., FOUSE D. C., AUNG L. H., HOUCK L. G.

Type of article: Article

Summary

Volatile emanation from whole lemon fruits was determined following hot-water or cold treatment to examine the relationship between liberation of essential oils from the oil glands and the deleterious effects of these treatments. Due to its abundance, d-limonene was selected as the essential oil component to be quantified following treatment. Hot-water treatments for 10 minutes at 48 deg C and below were non-injurious to both yellow and green fruits, with injury beginning to occur at 50 deg C. d-Limonene emanation increased correspondingly with increasing injury. Correlations between release of d-limonene, hot-water treatment and subsequent storage are analysed.

Details

  • Original title: Release of d-limonene from non-injured and injured lemons treated with hot water and low temperature.
  • Record ID : 1998-1698
  • Languages: English
  • Source: J. hortic. Sci. - vol. 71 - n. 3
  • Publication date: 1996

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