Change in Rind, Flesh, and Juice Color of Blood Oranges Stored in Air Supplemented with Ethylene or in Oxygen-Enriched Atmospheres |
| |
| Authors: | YAIR AHARONI LAURIE G HOUCK |
| |
| Affiliation: | Author Houck is with the Market Quality &Transportation Research Laboratory. USDA-ARS, 2021 South Peach Ave., P.O. Box 8143, Fresno, CA 93747.;Author Aharoni was a visiting scientist from the Division of Fruit and Vegetable Storage, Agricultural Research Organization, Bet-Dagan, Israel, assigned to the USDA under a cooperative agreement with California State University, Fresno. |
| |
| Abstract: | Ruby, Tarocco, and Sanguinello blood oranges were stored 4 wk at 15°C in flowing air, 20 ppm ethylene in air, 40% O2+ 60% N2, or 80% O2+ 20% N2, followed by storage in air. Ethylene caused rind color of Ruby and Tarocco oranges to become deeper orange while 80% O2 caused rind of Ruby and Sanguinello oranges to be paler orange than when stored in other atmospheres. Ethylene deepened red color of the flesh and juice of Ruby and Tarocco oranges, but high O2 more intensely deepened the red color of flesh and juice of all three cultivars. Total soluble solids content, total acidity, or pH of the juice was not affected. Fruit stored in the ethylene atmosphere developed off-flavor. |
| |
| Keywords: | |
|
|
