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Effects of CO 2 and O 2 shocks at high temperature on postharvest quality of cold‐stored citrus fruit
Author(s) -
RojasArgudo Cristina,
Ángel Del Río Miguel,
MontesinosHerrero Clara,
Palou Lluís
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02371.x
Subject(s) - postharvest , citrus fruit , horticulture , chemistry , cold storage , botany , biology
Summary The effect of CO 2 or O 2 shocks at high temperature on the quality of citrus fruits stored at 5 °C for up to 6 weeks followed by shelf life of 1 week at 20 °C was investigated. ‘Ortanique’ and ‘Nadorcott’ mandarins exposed to 95 kPa CO 2 at 33 °C for 24 h showed apparent rind physiological disorders and a global loss of fruit quality. Exposure to CO 2 concentrations up to 50 kPa at 33 °C for 24 h did not adversely affect mandarin quality. Moreover, the treatment of mandarins and ‘Valencia’ oranges with 15 kPa CO 2 and 30 kPa O 2 , respectively, both at 33 °C for 48 h, reduced weight and rind firmness loss and prevented the accumulation of fermentative volatiles on cold‐stored fruit.