บทคัดย่องานวิจัย

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Postharvest ethanol buildup and off-flavor in 'Murcott' tangerine fruits.

Cohen, E.; Shalom, Y.; Rosenberger, I.;

Journal of the American Society for Horticultural Science Year: 1990 Vol: 115 Issue: 5 Pages: 775-778 Ref: 13 ref.

1990

บทคัดย่อ

Postharvest ethanol buildup and off-flavor in 'Murcott' tangerine fruits.

Britex and Zurdar, water-based polyethylene waxes, were applied to mandarin cv. Murcott fruits as a sprayed coating or by single or double dipping. Wax coating reduced weight loss during 2 weeks of storage at 5 deg C and 1 week of simulated retail handling at 17 deg and had little effect on fruit flavour. However, after 4 weeks of storage and 1 week of simulated retail handling, fruit flavour as judged by a taste panel had begun to deteriorate more in waxed than in unwaxed fruits. Ethanol concentrations were highest in fruits which were waxed by double dipping. The internal fruit CO2 concentration was also higher in waxed than in unwaxed fruits but the acetaldehyde concentration was similar. A high correlation between ethanol content and edibility after 4 weeks of storage and 1 week of simulated retail handling was established.