|Dou, Huating - FL DEPT OF CITRUS|
|Rouseff, Russell - FL DEPT OF CITRUS|
Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Proceedings
Publication Acceptance Date: December 20, 2002
Publication Date: December 1, 2002
Citation: HAGENMAIER, R.D., GOODNER, K.L., DOU, H., ROUSEFF, R. STORAGE OF 'MARSH' GRAPEFRUIT AND 'VALENCIA' ORANGES WITH DIFFERENT COATINGS. PROCEEDINGS OF FLORIDA STATE HORTICULTURAL SOCIETY. 2002. v. 115. p. 303-308. Interpretive Summary: Despite the fact that coatings are applied to almost all citrus fruit before storage, there is little data availably on how gas permeability of these coatings affects flavor quality. For the present work, 'Valencia' oranges and 'Marsh' grapefruit with three different coating treatments (high-gloss shellac, wax, or non-coated) were kept in cold storage for 1-5 months, oranges at 1°C and grapefruit at 3° or 7°C. Stored fruit were analyzed for interior quality and appearance. Compared with other treatments, the ethanol content of oranges and grapefruit with the high-gloss shellac coating increased substantially during cold storage. Grapefruit appearance was best with the high-gloss shellac coating, but best flavor with the wax coating at 3°C storage.
Technical Abstract: 'Valencia' oranges and 'Marsh' grapefruit with three different coating treatments (resin, wax, or non-coated) were kept in cold storage for 1 - 5 months, with the oranges at 1 °C and the grapefruit at 3° or 7 °C. Stored fruit were analyzed for ethanol content, chilling injury and electronic nose response. The ethanol content of oranges and grapefruit both increased substantially with storage time with high-gloss coatings. Grapefruit had extensive chilling injury when not coated, but high ethanol when coated with high-gloss coatings. Electronic nose response was significantly different for grapefruit with different coatings.