Postharvest Ethanol Buildup and Off-flavor in `Murcott' Tangerine Fruits
- 1 September 1990
- journal article
- research article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 115 (5) , 775-778
- https://doi.org/10.21273/jashs.115.5.775
Abstract
Britex and Zivdar, water-based polyethylene waxes, were applied in commercial and experimental formulations as spray coating, a single dip, or double dips on `Murcott' tangerine (Citrus reticulate Blanco) fruits. Postharvest waxing of `Murcott' tangerine reduced weight loss but affected the sensory characteristics of the fruit. Charges in fruit weight loss and juice composition occurred in the waxed fruits after 4 weeks of storage at 5C plus 1 week of simulated retail handling at 17C. Changes in internal fruit atmosphere were related to fruit flavor quality.This publication has 0 references indexed in Scilit: