Identification of Key Aroma Compounds and Optimization of Postharvest Handling Procedures in Order to Improve Sensory Quality of Mandarins
Project Number: 6618-41430-005-01
Start Date: Oct 01, 2010
End Date: Apr 30, 2014
1) Assess sensory quality and aroma profile compositions of commercial and new mandarin varieties currently under investigation in breeding programs in the U.S. and Israel.
2) Characterize the effects of postharvest handling procedures (degreening and coating with waxes) and storage conditions (temperature and duration) on sensory quality and aroma profile compositions of various mandarin cultivars.
3) Identify key aroma compounds involved in determining unique mandarin flavor and off-flavors by gas chromatography-olfactometry (GC-O) coupled with a human nose smelling device.
Experiments will be conducted with two commercial tangerine cultivars, Fallglo and Murcott, as well as selected new tangerines in the ARS breeding program close to release. Optimum harvest maturity will be determined for new varieties. Degreening and wax treatments will be applied on commercial varieties. Sensory evaluation and volatile analysis will be performed under objectives 1 and 2. Sensory evaluation, GC and GC-olfactometry will be performed under objective 3.