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ARS Home » Research » Publications at this Location » Publication #122028
Title: QUALITY OF FRESH CITRUS FRUIT

Author
item Hagenmaier, Robert - Bob
item Baker, Robert

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 6/1/2002
Publication Date: 3/1/2004
Citation: HAGENMAIER, R.D., BAKER, R.A. QUALITY OF FRESH CITRUS FRUIT. Shahidi, F., Spanier, A., Ho, C.-T., Braggins, T., editors. Plenum Publishing Corp., New York, NY. Quality of Fresh Fruit and Processed Foods: Advances in Experimental Medicine and Biology, Volume 542. 2004. p 301-308.

Interpretive Summary:

Technical Abstract: Factors important in determining the external (purchase) quality of fresh fruit are size, peel, color, firmness, peel defects and shine. Factors important to the internal (eating) quality are ease of peeling and section separation, texture, seediness, color and flavor. Flavor in turn is governed by total soluble solids (primarily sugars and acids), Brix/acid ratio, desired volatile and nonvolatile constituents, and bitter/off flavo components. Both external and internal quality factors can be influenced by cultivar, geographic location of production, climate, fruit maturity, gassing with ethylene and "waxing". Gassing may enhance external color, but decrease storage life. Some commercial shellac-rosin "waxes", applied postharvest to improve surface appearance, may under certain circumstances lower flavor quality of edible portion. Properly formulated, natural wax coatings can extend storage life of fruit by protecting flavor, and compared to shellac coatings, provide lower internal CO2 and ethanol.