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Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 5/9/2001 Publication Date: 3/1/2002 Citation: Hagenmaier, R.D. The flavor of mandarin hybrids with different coatings. Postharvest Biology and Technology. 2002. v. 24. p. 79-87. Interpretive Summary: A problem with mandarins and tangerines is that flavor deteriorates rapidly during storage of the fresh fruit, especially with the high-gloss coatings commonly used in packinghouses to coat the fruit. We found that oxygen permeability of a coating (a measure of the rate oxygen passes through) is a good predictor of the extent of flavor deterioration. Coatings with low gas permeability (400-800 mL mil m**-2 day**-1 atm**-1) were particularly likely to cause off-flavor. Higher permeability coatings, for example, those made with wax, had much tendency to cause off-flavor. Technical Abstract: Mandarin hybrids were treated with wax and resin coatings having differing oxygen permeances. After storage for 7 days at 21C, the fruit with low- permeance coatings was rated by a sensory panel as markedly less fresh than fruit with high-permeance coatings. Flavor changed most when internal O2 <1%, and internal CO2>15% at 21C, and after 7 days storage at 21C, had juice ethanol content >1500 ppm. By comparison, fruit stored for 7 days at 5C retained fresh flavor, even with the lowest-permeance coating. |
