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Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 12/13/2001 Publication Date: 7/1/2002 Citation: Hagenmaier, R.D., Shaw, P.E. Changes in volatile components of stored tangerines and other speciality citrus fruits with different coatings. Journal Food Science. 2002. v. 67. p. 1742-1745. Interpretive Summary: Tangerines, mandarins and related varieties of citrus fruit are particularly susceptible to development during fresh-fruit storage of fermentative off- flavor, especially when the fruit has been coated with shellac and wood rosin. There is need for better knowledge of the relationship between flavor change and coating composition in order that coatings can be formulated that better preserve the flavor. The present study shows that flavor changes are closely related to changes in composition of six so-called flavor volatiles found in the juice of stored oranges, namely, ethanol, ethyl acetate, ethyl butyrate, isopentanol, isobutanol and 2-methyl-3-buten-2-ol. Compared to the normal shellac-wood rosin coatings used in U.S. packinghouses, there was less flavor change with the experimental wax coatings for fruit stored one week at 21C. Technical Abstract: Fallglo, Robinson, Sunburst, Dancy and Murcott tangerines, Nova and Orlando tangelos and Temple oranges were treated with wax and resin coatings and stored for 7 days. Flavor degradation after 21C storage was least for wax coatings with high O2 permeance, and greatest for resin coatings with low O2 permeance. Flavor degradation was minimal when internal CO2 <14%, internal O2 >1%, and ethanol content of juice <1500 ppm after 7 days at 21C. Concentrations of ethyl acetate, ethyl butyrate, isopentanol, isobutanol and 2-methyl-3-buten-2-ol correlated highly with ethanol content, but at different rates for the different varieties. |
