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Study of the shelf life of cured cv. Tarocco oranges by sensory and physico-chemical parameters.

Author(s) : LANZA C. M., PAGLIARINI E., LANZA G.

Type of article: Article

Summary

Physical treatments at temperatures higher than 30 °C and relative humidity higher than 90% (curing) are useful to limit postharvest fungal attacks on citrus fruits. In order to evaluate the effect of such treatment on the shelf life of fruits, cv. Tarocco oranges were subjected to curing under various time-temperature combinations and then kept at 8 °C and 90% relative humidity for 60 days. Sensory and physico-chemical parameters were determined for samples. At the end of the trial, no fungal attacks were detected on cured fruits, demonstrating the validity of curing. Damage on fruits was proportional to the heat damage of curing the most damaged fruits were those subjected to 36 °C for 3 days.

Details

  • Original title: Study of the shelf life of cured cv. Tarocco oranges by sensory and physico-chemical parameters.
  • Record ID : 2001-0875
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 80 - n. 2
  • Publication date: 2000

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