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Document IIF

Influence des traitements thermiques pour la désinsectisation de la mouche des fruits sur la qualité des oranges sanguines.

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

Auteurs : MULAS M., PERINU B., FRANCESCONI A. H. D., et al.

Résumé

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.

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Format PDF

Pages : 2000-4

Disponible

  • Prix public

    20 €

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    Gratuit

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Détails

  • Titre original : Quality of blood oranges following heat treatments for disinfesting fruit fly.
  • Identifiant de la fiche : 2002-2386
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 740-745; fig.; tabl.; 12 ref.

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