Volatile Emissions of Navel Oranges as Predictors of Freeze Damage

Volatile emissions of navel orange (Citrus sinensis L. Osbeck cv. Washington) fruit were evaluated as a means for predicting and gauging freeze damage. The fruits were subjected to −5 or −7 °C treatments in a laboratory freezer for various time periods of 2−9.5 h and stored at 23 °C for 1, 2, or 7 d...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2003-05, Vol.51 (11), p.3367-3371
Main Authors: Obenland, David M, Aung, Louis H, Bridges, David L, Mackey, Bruce E
Format: Article
Language:English
Subjects:
acidity
Biological and medical sciences
Butyrates - analysis
Caproates - analysis
Caprylates - analysis
Citrus sinensis
Citrus sinensis - chemistry
cold injury
drying
emissions
ethanol
Ethanol - analysis
flavor
Food industries
Freezing
Fruit - chemistry
Fruit and vegetable industries
fruit quality
fruits
Fundamental and applied biological sciences. Psychology
juices
oranges
postharvest injuries
Time Factors
Volatilization
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Summary:Volatile emissions of navel orange (Citrus sinensis L. Osbeck cv. Washington) fruit were evaluated as a means for predicting and gauging freeze damage. The fruits were subjected to −5 or −7 °C treatments in a laboratory freezer for various time periods of 2−9.5 h and stored at 23 °C for 1, 2, or 7 days, after which time the emission of volatiles from the fruit was measured. Following the final day of volatile measurements the fruits were stored at 5 °C for an additional 2−3 weeks and then evaluated for fruit quality characteristics. Peel injury in the form of brown lesions, drying of the juice vesicles, a decline in acidity, and a loss of flavor were observed to occur as a result of freezing. Corresponding to the loss in fruit quality were large increases in the emissions of ethanol, ethyl butanoate, methyl hexanoate, and ethyl octanoate. With the exception of methyl hexanoate, for which volatile emissions decreased during storage for 7 days at 23 °C, all of the other volatiles were relatively unchanged in amount by storage. Treatment at −7 °C caused greater injury, quality loss, and more volatile emanation than did freezing at −5 °C. The measurement of volatile emissions appears to be a useful approach to identify freeze-damaged navel oranges. Keywords: Ethanol; esters; freeze injury; citrus
ISSN:0021-8561
1520-5118
DOI:10.1021/jf021109o