Physicochemical changes and chilling injury disorders in ‘Tango’ mandarins stored at low temperatures
BACKGROUND: The susceptibility to chilling injury and quality changes of ‘Tango’ mandarins stored at different temperatures was evaluated in fruit grown at two locations in Andalusia (Spain) and grafted on Carrizo Citrange or FA5 rootstock. The peel disorders were also characterized by a microstru...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6663 https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.10307 |
| _version_ | 1855492127786532864 |
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| author | Morales, Julia Bermejo, Almudena Besada, Cristina Navarro, Pilar Gil, Rebeca Hernando, Isabel Salvador, Alejandra |
| author_browse | Bermejo, Almudena Besada, Cristina Gil, Rebeca Hernando, Isabel Morales, Julia Navarro, Pilar Salvador, Alejandra |
| author_facet | Morales, Julia Bermejo, Almudena Besada, Cristina Navarro, Pilar Gil, Rebeca Hernando, Isabel Salvador, Alejandra |
| author_sort | Morales, Julia |
| collection | ReDivia |
| description | BACKGROUND: The susceptibility to chilling injury and quality changes of ‘Tango’ mandarins stored at different temperatures
was evaluated in fruit grown at two locations in Andalusia (Spain) and grafted on Carrizo Citrange or FA5 rootstock. The peel
disorders were also characterized by a microstructural study.
RESULTS: Fruit developed chilling injuries, manifested as pitting lesions affecting the equatorial area of the fruit stored at 1 °C
or 5 °C; fruit growing on FA5 rootstock showed a slightly lower incidence. The microstructural study revealed that only the
upper layers of flavedo were affected in the damaged fruit, the epidermal and hypodermal tissues being dramatically collapsed.
Although the fruit was prone to accumulate ethanol, especially after the shelf life that followed the different periods of cold
storage, the ethanol did not compromise the overall flavor.
CONCLUSIONS: Storage of ‘Tango’ fruit was limited by chilling injuries when stored at 1 °C or 5 °C for more than 20 days. Moreover,
at these temperatures, the fruit was prone to accumulate ethanol and develop off flavors. At 9° C, the fruit could be stored
for 30 days without compromising external or internal quality. Growing location and rootstock influenced some quality attributes
at harvest but not during storage. |
| format | Artículo |
| id | ReDivia6663 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | ReDivia66632025-04-25T14:47:35Z Physicochemical changes and chilling injury disorders in ‘Tango’ mandarins stored at low temperatures Morales, Julia Bermejo, Almudena Besada, Cristina Navarro, Pilar Gil, Rebeca Hernando, Isabel Salvador, Alejandra Growing location Storage temperature J10 Handling, transport, storage and protection of agricultural products Rootstocks BACKGROUND: The susceptibility to chilling injury and quality changes of ‘Tango’ mandarins stored at different temperatures was evaluated in fruit grown at two locations in Andalusia (Spain) and grafted on Carrizo Citrange or FA5 rootstock. The peel disorders were also characterized by a microstructural study. RESULTS: Fruit developed chilling injuries, manifested as pitting lesions affecting the equatorial area of the fruit stored at 1 °C or 5 °C; fruit growing on FA5 rootstock showed a slightly lower incidence. The microstructural study revealed that only the upper layers of flavedo were affected in the damaged fruit, the epidermal and hypodermal tissues being dramatically collapsed. Although the fruit was prone to accumulate ethanol, especially after the shelf life that followed the different periods of cold storage, the ethanol did not compromise the overall flavor. CONCLUSIONS: Storage of ‘Tango’ fruit was limited by chilling injuries when stored at 1 °C or 5 °C for more than 20 days. Moreover, at these temperatures, the fruit was prone to accumulate ethanol and develop off flavors. At 9° C, the fruit could be stored for 30 days without compromising external or internal quality. Growing location and rootstock influenced some quality attributes at harvest but not during storage. 2020-10-19T08:53:31Z 2020-10-19T08:53:31Z 2020 article publishedVersion Morales, J., Bermejo, A., Besada, C., Navarro, P., Gil, R., Hernando, I., & Salvador, A. (2020). Physicochemical changes and chilling injury disorders in ‘Tango’mandarins stored at low temperatures. Journal of the Science of Food and Agriculture, 100(6), 2750-2760. 1097-0010 http://hdl.handle.net/20.500.11939/6663 10.1002/jsfa.10307 https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.10307 en Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ closedAccess Wiley electronico |
| spellingShingle | Growing location Storage temperature J10 Handling, transport, storage and protection of agricultural products Rootstocks Morales, Julia Bermejo, Almudena Besada, Cristina Navarro, Pilar Gil, Rebeca Hernando, Isabel Salvador, Alejandra Physicochemical changes and chilling injury disorders in ‘Tango’ mandarins stored at low temperatures |
| title | Physicochemical changes and chilling injury disorders in ‘Tango’ mandarins stored at low temperatures |
| title_full | Physicochemical changes and chilling injury disorders in ‘Tango’ mandarins stored at low temperatures |
| title_fullStr | Physicochemical changes and chilling injury disorders in ‘Tango’ mandarins stored at low temperatures |
| title_full_unstemmed | Physicochemical changes and chilling injury disorders in ‘Tango’ mandarins stored at low temperatures |
| title_short | Physicochemical changes and chilling injury disorders in ‘Tango’ mandarins stored at low temperatures |
| title_sort | physicochemical changes and chilling injury disorders in tango mandarins stored at low temperatures |
| topic | Growing location Storage temperature J10 Handling, transport, storage and protection of agricultural products Rootstocks |
| url | http://hdl.handle.net/20.500.11939/6663 https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.10307 |
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