Articles
PEEL PERMEANCE AND STORAGE CHANGES IN INTERNAL ATMOSPHERE COMPOSITION OF SURFACE-COATED MANDARIN
Article number
485_34
Pages
249 – 254
Language
Abstract
Export of New Zealand ‘Satsuma’ mandarin to Japan is increasing.
Citrus fruit growers and exporters seek to minimise storage weight loss, to maintain quality and to reduce variability within and between lines.
Surface coatings are often applied to citrus fruit.
Unsatisfactory coating materials or application methods may result in poor weight loss control, poor flavour or variable results.
Citrus fruit growers and exporters seek to minimise storage weight loss, to maintain quality and to reduce variability within and between lines.
Surface coatings are often applied to citrus fruit.
Unsatisfactory coating materials or application methods may result in poor weight loss control, poor flavour or variable results.
In mandarin from four packinghouses the effects of a surface coating on fruit after storage at 6°C were determined.
In coated fruit the reduction in internal oxygen could be rapid and marked.
There was an associated rise in juice headspace gases ethanol and acetaldehyde.
A coating reduced weight loss and peel permeance by about 20%. Packinghouses varied in the degree to which the surface coating influenced fruit weight loss, peel permeance to water vapour, internal oxygen and the level of off-flavour components.
Authors
G.S. Lawes, L. Prasad
Keywords
Citrus unshiu Marc., surface coating, oxygen
Online Articles (57)