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Changes in Quality Characteristics of 'Setoka' (Citrus spp.) Using Different Storage Methods  

Lee, Ji-Hyun (Citrus Research Station, National Institute of Horticultural & Herbal Science)
An, Hyun-Joo (Citrus Research Station, National Institute of Horticultural & Herbal Science)
Lee, Sun-Yi (Citrus Research Station, National Institute of Horticultural & Herbal Science)
Choi, Young-Hun (Citrus Research Station, National Institute of Horticultural & Herbal Science)
Lim, Byoung-Seon (Fruit Research Division, National Institute of Horticultural & Herbal Science)
Kang, Yeung-Joo (Department of Food Bioengineering, Cheju National University)
Publication Information
Food Science and Preservation / v.16, no.5, 2009 , pp. 644-649 More about this Journal
Abstract
We investigated quality changes in Setoka ([Citrus unshiu$\times$Citrus sinensis]$\times$Citrus reticulate]$\times$[Citrus reticulata$\times$Citrus sinensis]) wrapped in 30-m pore size low-density polyethylene film (LDPE) and stored at different temperatures. LDPE wrapping effectively inhibited weight loss, and fruits seemed fresh even after room temperature storage. The decay rate was higher at room temperature and with LDPE wrapping. The respiration rate of LDPE- wrapped fruits was somewhat higher than that of control samples. Thus, no modified atmosphere packaging (MAP) effect was observed when 'Setoka' citrus was studied. Acidity decreased at a constant but different rate with each storage method used, and these rates were correlated with respiration rates. Soluble solid content (SSC), however, increased during 45 days of storage a subsequent rapid decrease was then observed.
Keywords
Setoka; citrus; storage;
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