Relationship between Internal Gases, Ethanol Content and Physico-chemical Changes of Coated Tangerine Fruit cv. Sai Nam Pung
Tangerine fruit cv. Sai Num Pung were coated with two microemulsions: polyethylene and candelilla in ratios 75:25 and 60:40 (75％ PE and 60％ PE) and two commercial citrus coatings (commercial 1 and commercial 2). Coated and washed non-coated fruit (control) were stored in plastic baskets at (25 ±2) °C and (87 ±4)％ RH. The accumulation of ethanol content increased with storage time. Coated fruit with commercial 1 and commercial 2 had ethanol content over 1 500 ppm which imparted off-flavor after 11 and 16 days, respectively and other coatings after 21 days in storage. Non-coated fruit had the highest percentage of weight loss and internal O2 but the lowest ethanol content and internal CO2. Addition of candelilla wax to polyethylene decreased the percentage of weight loss and internal O2 but increased internal CO2 and ethanol content. Coating treatments did not influence on total soluble solids, titratable acidity, pH values or vitamin C content of tangerine juice. However, there were significant changes during storage. Titratable acidity and vitamin C content of all coated fruit decreased and total soluble solids and pH values increased during storage.
Tangerine fruit Microemulsion wax coating Ethanol Physico-chemical
W. Roongruangsri N. Rattanapanone D. Boonyakiat
Postharvest Technology Research Institute Postharvest Technology Innovation Center Faculty of Agriculture,Chiang Mai University, Thailand
国际会议
11th International Citrus Congress(第11届国际柑橘大会)
武汉
英文
1321-1326
2008-10-01（万方平台首次上网日期，不代表论文的发表时间）