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Change in Rind, Flesh, and Juice Color of Blood Oranges Stored in Air Supplemented with Ethylene or in Oxygen‐Enriched Atmospheres
Author(s) -
AHARONI YAIR,
HOUCK LAURIE G.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12961.x
Subject(s) - flesh , ethylene , chemistry , orange (colour) , flavor , food science , orange juice , horticulture , botany , biochemistry , biology , catalysis
Ruby, Tarocco, and Sanguinello blood oranges were stored 4 wk at 15°C in flowing air, 20 ppm ethylene in air, 40% O 2 + 60% N 2 , or 80% O 2 + 20% N 2 , followed by storage in air. Ethylene caused rind color of Ruby and Tarocco oranges to become deeper orange while 80% O 2 caused rind of Ruby and Sanguinello oranges to be paler orange than when stored in other atmospheres. Ethylene deepened red color of the flesh and juice of Ruby and Tarocco oranges, but high O 2 more intensely deepened the red color of flesh and juice of all three cultivars. Total soluble solids content, total acidity, or pH of the juice was not affected. Fruit stored in the ethylene atmosphere developed off‐flavor.