Effects of wax coatings and postharvest storage on sensory quality and aroma volatile composition of ‘Mor’ mandarins

Authors

  • Zipora Tietel,

    1. Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
    2. Current Ph.D. student at the Faculty of Agricultural, Food and Environmental Quality Sciences of the Hebrew University of Jerusalem
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  • Einat Bar,

    1. Department of Vegetable Crops, Newe Ya'ar Research Center, ARO, PO Box 1021, Ramat Yishay 30095, Israel
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  • Efraim Lewinsohn,

    1. Department of Vegetable Crops, Newe Ya'ar Research Center, ARO, PO Box 1021, Ramat Yishay 30095, Israel
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  • Ester Feldmesser,

    1. Department of Biological Services, Weizmann Institute of Science, PO Box 26, Rehovot 76100, Israel
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  • Elazar Fallik,

    1. Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
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  • Ron Porat

    Corresponding author
    1. Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
    • Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel.
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Abstract

BACKGROUND: Mandarins suffer from accumulation of off-flavours after harvest. In this study the sensory quality and aroma profile composition of homogenised segments of untreated (control) and wax-coated ‘Mor’ mandarins after 7 days at 20 °C or 3 or 6 weeks of cold storage at 5 °C were examined.

RESULTS: Fruit taste score decreased during storage and following wax coating, and this was attributed to decreases in sourness and mandarin flavour and accumulation of off-flavours. Aroma profiling identified 31 volatiles that decreased by at least 50% during storage and after waxing and thus may be involved in the observed flavour loss. In contrast, 13 volatiles, mostly belonging to ethanol fermentation and fatty acid and amino acid catabolism pathways, significantly increased at least twofold and probably contributed to off-flavour enhancement.

CONCLUSION: The results showed that after harvest there was a progressive decrease in sensory quality of ‘Mor’ mandarins. It is proposed that observed decreases in contents of sesqui- and monoterpenes and short-chain oxygenated fatty acids may contribute to the decrease in mandarin flavour, whereas increases in the contents of ethanol fermentation metabolites and derivates of fatty acid and amino acid catabolism are most likely involved in causing the enhanced sensation of off-flavours. Copyright © 2010 Society of Chemical Industry

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