Effect of commercial conditioning and cold quarantine storage treatments on fruit quality of ‘Rouge La Toma’ grapefruit (Citrus paradisi Macf.)
We evaluated the effect of cold quarantine treatments on the development of CI and temperature conditioning on the induction of low temperature tolerance in “Rouge La Toma” grapefruit (Citrus paradisi Macf.), and their effects on acetaldehyde, ethanol and d-limonene contents and sensory characteri...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2019
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| Online Access: | http://hdl.handle.net/20.500.12123/5923 https://www.sciencedirect.com/science/article/pii/S0925521404002108?via%3Dihub https://doi.org/10.1016/j.postharvbio.2004.08.002 |
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| author | Biolatto, Andrea Vazquez, Daniel Eduardo Sancho, Ana Maria Carduza, Fernando Jose Pensel, Norma Ana |
| author_browse | Biolatto, Andrea Carduza, Fernando Jose Pensel, Norma Ana Sancho, Ana Maria Vazquez, Daniel Eduardo |
| author_facet | Biolatto, Andrea Vazquez, Daniel Eduardo Sancho, Ana Maria Carduza, Fernando Jose Pensel, Norma Ana |
| author_sort | Biolatto, Andrea |
| collection | INTA Digital |
| description | We evaluated the effect of cold quarantine treatments on the development of CI and temperature conditioning on the induction
of low temperature tolerance in “Rouge La Toma” grapefruit (Citrus paradisi Macf.), and their effects on acetaldehyde, ethanol
and d-limonene contents and sensory characteristics. Various treatments, non-conditioned + quarantine at 2 ◦C and 85% RH for
18 days + storage at 13 ◦C and 85% RH for 4 days or 17 days + marketing period at 20 ◦C and 85% RH for 7 days; conditioned
at 15 ◦C and 85% RH for 7 days + quarantine at 2 ◦C and 85% RH for 18 days + storage at 13 ◦C and 85% RH for 4 days or
17 days + marketing period at 20 ◦C and 85% RH for 7 days; storage at 13 ◦C and 85% HR for 22 days or 35 days + marketing
period at 20 ◦C and 85% RH for 7 days (control treatments), were assayed. By the end of the simulated marketing period,
the conditions did not promote chilling injury development in “Rouge La Toma” grapefruit. After the simulated marketing
period, acetaldehyde, ethanol and d-limonene contents were not affected in fruit stored under treatments that included cold
quarantine. In some cases, treatments that included temperature conditioning significantly increased acetaldehyde and ethanol
levels, however, the amounts detected were comparable with fresh grapefruit juice. In general, the storage times involved in the
treatments assayed, did not promote increases in the acetaldehyde and ethanol levels. Conversely, fruit stored at non-chilling
temperatures (control treatments) had higher levels of d-limonene compared to those which underwent treatments that included
cold quarantine. In addition, a significant increase in d-limonene levels between the initial time of the treatments and the end of the
marketing periodwas observed, for all treatments, with the highest and most variables levels observed in fruit stored under control
treatments. Sensory characteristics, such as sweet, acid and bitter taste and typical flavor intensity, in general, were not affected
by the postharvest handling practices applied. Therefore, it can be concluded that the cold quarantine treatment and temperature |
| format | info:ar-repo/semantics/artículo |
| id | INTA5923 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| record_format | dspace |
| spelling | INTA59232019-09-20T12:01:57Z Effect of commercial conditioning and cold quarantine storage treatments on fruit quality of ‘Rouge La Toma’ grapefruit (Citrus paradisi Macf.) Biolatto, Andrea Vazquez, Daniel Eduardo Sancho, Ana Maria Carduza, Fernando Jose Pensel, Norma Ana Citrus Paradisi Acetaldehido Etánol Limoneno Toronja Acetaldehyde Ethanol Limonene Grapefruits Postharvest Technology Organoleptic Analysis Cold Storage Tecnología Postcosecha Almacenamiento en Frío Postharvest Treatments Sensory Characteristic Tratamientos Poscosecha Toronja "Rouge La Toma" Quarantine Treatments Tratamientos de Cuarentena Característica Sensorial We evaluated the effect of cold quarantine treatments on the development of CI and temperature conditioning on the induction of low temperature tolerance in “Rouge La Toma” grapefruit (Citrus paradisi Macf.), and their effects on acetaldehyde, ethanol and d-limonene contents and sensory characteristics. Various treatments, non-conditioned + quarantine at 2 ◦C and 85% RH for 18 days + storage at 13 ◦C and 85% RH for 4 days or 17 days + marketing period at 20 ◦C and 85% RH for 7 days; conditioned at 15 ◦C and 85% RH for 7 days + quarantine at 2 ◦C and 85% RH for 18 days + storage at 13 ◦C and 85% RH for 4 days or 17 days + marketing period at 20 ◦C and 85% RH for 7 days; storage at 13 ◦C and 85% HR for 22 days or 35 days + marketing period at 20 ◦C and 85% RH for 7 days (control treatments), were assayed. By the end of the simulated marketing period, the conditions did not promote chilling injury development in “Rouge La Toma” grapefruit. After the simulated marketing period, acetaldehyde, ethanol and d-limonene contents were not affected in fruit stored under treatments that included cold quarantine. In some cases, treatments that included temperature conditioning significantly increased acetaldehyde and ethanol levels, however, the amounts detected were comparable with fresh grapefruit juice. In general, the storage times involved in the treatments assayed, did not promote increases in the acetaldehyde and ethanol levels. Conversely, fruit stored at non-chilling temperatures (control treatments) had higher levels of d-limonene compared to those which underwent treatments that included cold quarantine. In addition, a significant increase in d-limonene levels between the initial time of the treatments and the end of the marketing periodwas observed, for all treatments, with the highest and most variables levels observed in fruit stored under control treatments. Sensory characteristics, such as sweet, acid and bitter taste and typical flavor intensity, in general, were not affected by the postharvest handling practices applied. Therefore, it can be concluded that the cold quarantine treatment and temperature Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Vazquez, Daniel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria. Concordia. Entre Ríos; Argentina. Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. 2019-09-20T11:41:19Z 2019-09-20T11:41:19Z 2004-08-23 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/5923 https://www.sciencedirect.com/science/article/pii/S0925521404002108?via%3Dihub 0925-5214 https://doi.org/10.1016/j.postharvbio.2004.08.002 eng info:eu-repo/semantics/restrictedAccess application/pdf Postharvest biology and technology 35 (2) : 167-176 (February 2005) |
| spellingShingle | Citrus Paradisi Acetaldehido Etánol Limoneno Toronja Acetaldehyde Ethanol Limonene Grapefruits Postharvest Technology Organoleptic Analysis Cold Storage Tecnología Postcosecha Almacenamiento en Frío Postharvest Treatments Sensory Characteristic Tratamientos Poscosecha Toronja "Rouge La Toma" Quarantine Treatments Tratamientos de Cuarentena Característica Sensorial Biolatto, Andrea Vazquez, Daniel Eduardo Sancho, Ana Maria Carduza, Fernando Jose Pensel, Norma Ana Effect of commercial conditioning and cold quarantine storage treatments on fruit quality of ‘Rouge La Toma’ grapefruit (Citrus paradisi Macf.) |
| title | Effect of commercial conditioning and cold quarantine storage treatments on fruit quality of ‘Rouge La Toma’ grapefruit (Citrus paradisi Macf.) |
| title_full | Effect of commercial conditioning and cold quarantine storage treatments on fruit quality of ‘Rouge La Toma’ grapefruit (Citrus paradisi Macf.) |
| title_fullStr | Effect of commercial conditioning and cold quarantine storage treatments on fruit quality of ‘Rouge La Toma’ grapefruit (Citrus paradisi Macf.) |
| title_full_unstemmed | Effect of commercial conditioning and cold quarantine storage treatments on fruit quality of ‘Rouge La Toma’ grapefruit (Citrus paradisi Macf.) |
| title_short | Effect of commercial conditioning and cold quarantine storage treatments on fruit quality of ‘Rouge La Toma’ grapefruit (Citrus paradisi Macf.) |
| title_sort | effect of commercial conditioning and cold quarantine storage treatments on fruit quality of rouge la toma grapefruit citrus paradisi macf |
| topic | Citrus Paradisi Acetaldehido Etánol Limoneno Toronja Acetaldehyde Ethanol Limonene Grapefruits Postharvest Technology Organoleptic Analysis Cold Storage Tecnología Postcosecha Almacenamiento en Frío Postharvest Treatments Sensory Characteristic Tratamientos Poscosecha Toronja "Rouge La Toma" Quarantine Treatments Tratamientos de Cuarentena Característica Sensorial |
| url | http://hdl.handle.net/20.500.12123/5923 https://www.sciencedirect.com/science/article/pii/S0925521404002108?via%3Dihub https://doi.org/10.1016/j.postharvbio.2004.08.002 |
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