Long-term storage of `Olinda' oranges under chilling and intermittent warming temperatures
M. Schirra and E. Cohen
Postharvest Biology and Technology Vol: 16 Issue: 1 Pages: 63-69.
1999
บทคัดย่อ
The influence of intermittent warming (IW) during storage, with cycles of 3 weeks at 3°C followed by 2 weeks at 15°C, on the keeping quality of `Olinda' oranges, was investigated over a period of 25 weeks and compared to continuous storage at 3°C (chilling temperature). Intermittent warming delayed the onset of CI by approximately 10 weeks with respect to storage at 3°C and greatly enhanced resistance to CI development. There was very little rotting (6%) after 25 weeks of storage, with negligible differences caused by storage conditions. Soluble solids concentration (SSC), titratable acidity (TA) and maturity, as determined by SSC:TA ratio, were not significantly affected by temperature storage conditions. After 20 weeks acetaldehyde accumulation in the juice was significantly higher in fruit stored at 3°C than in that intermittently warmed, while ethanol levels were higher after 15 weeks. Respiration rates in fruit stored at constant temperature decreased significantly after 5 weeks, increasing slightly over the remaining weeks. Conversely, the respiration rate in fruit under IW was almost the same over the whole storage period. Ethylene concentrations remained very low during storage, with no significant differences due to storage conditions. The degree of fatty acid unsaturation of the lipid fraction from flavedo tissue showed only minimal changes in fruit stored with IW whilst it increased greatly in fruit stored at 3°C.