This research was supported by Grant No. 1-900-85 from BARD, the United States-Israel Binational Agricultural Research Development Fund.
Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 469–474, March 1991
How to Cite
SHAW, P. E., MOSHONAS, M. G. and PESIS, E. (1991), Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air. Journal of Food Science, 56: 469–474. doi: 10.1111/j.1365-2621.1991.tb05306.x
Mention of a trademark or proprietary product is for identification only and does not imply a warranty or guarantee of the product by the U.S. Department of Agriculture over other products which may also be suitable.
The authors thank R.F. Matthews (Univ. of Florida, Gainesville, FL) for helpful discussions concerning headspace GC of fruit juices and Cora L. Kirkland for technical assistance.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/9/90; revised 8/9/90; accepted 8/23/90.
Hamlin, Pineapple and Valencia oranges were stored in controlled atmospheres (CA) of nitrogen, carbon dioxide or 0.1–0.7% acetaldehyde in air 8–24 hours and changes in seven volatiles during 0–8 days determined by gas chromatography. Increases in acetaldehyde, ehtyl acetate, ethyl butyrate and ethanol were noted in samples after nitrogen or carbon dioxide CA storage with maximum increase 1–2 days after treatment. Methanol, methyl butyrate and hexanal were unchanged. Flavor evaluations of control versus treated juice showed no consistent changes from any treatment. Acetaldehyde vapors had little effect on flavor or compositon, except for Hamlins, where acetaldehyde and ethyl butyrate levels increased.