Browse > Article
http://dx.doi.org/10.11002/kjfp.2015.22.5.629

Quality changes and factors in Valencia oranges during storage under different temperatures  

Jo, Yunhee (School of Food Science and Biotechnology, Kyungpook National University)
Chung, Namhyeok (School of Food Science and Biotechnology, Kyungpook National University)
Gao, Yaping (School of Food Science and Biotechnology, Kyungpook National University)
Kwon, Joong-Ho (School of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.22, no.5, 2015 , pp. 629-635 More about this Journal
Abstract
The effect of temperature on the quality and characteristics of Valencia oranges were studied during storage at low ($4^{\circ}C$, LT) and room ($20^{\circ}C$, RT) temperature. Hardness decreased beginning on the 10th day of storage, regardless of temperature, and showed a more considerable reduction in the peel than the flesh. The total soluble solids (TSS) and titratable acidity (TA) decreased from the 30th day at LT and the 10th day at RT, but the TSS/TA ratio did not change during storage. The vitamin C content decreased from the 20th day at LT and the 10th day at RT, and the total phenol content decreased from the 10th day of storage. In a sensory evaluation, the scores changed less for taste than for color and flavor during storage. The quality of Valencia oranges under two different temperatures was similar on the 30th day at LT and on the 10th day at RT. The TSS (r = 0.9453) and vitamin C content (r = 0.9104) were highly related to sensory properties. These results suggested that TSS and vitamin C are potential indicators of quality for the selection of Valencia oranges during storage.
Keywords
Valencia orange; storage temperature; quality change; quality factor; vitamin C;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Moulehi I, Bourgou S, Ourghemmi I, Tounsi MS (2012) Variety and ripening impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts. Ind Crop Prod, 39, 74-80   DOI
2 Kyung EJ, Kim KH, Yook HS (2014) Quality characteristics of gamma irradiated-imported orange during storage. Korean J Food Nutr, 27, 31-42   DOI
3 Jo D, Yoo SY, Park JH, Gao Y, Kim SG, Lee JY, Kwon EJ, Kwon JH (2014) Relationship between the fruit size and the quality properties of imported Valencia oranges. Korean J Food Preserv, 21, 365-372   DOI
4 Eaks IL (1970) Respiratory response, ethylene production and response to ethylene of citrus fruits during ontogeny. Plant Physiol, 45, 334-338   DOI
5 Lee JH, An HJ, Lee SY, Choi YH, Lim BS, Kang YJ (2009) Changes in quality characteristics of 'Setoka' (Citrus spp.) using different storage methods. Korean J Food Preserv, 16, 644-649
6 Cho YJ, Kim KH, Yook HS (2015) Quality characteristics of low-dose electron beam irradiated-imported navel orange during storage at room temperature ($20^{\circ}C$). J Korean Soc Food Sci Nutr, 44, 455-463   DOI
7 Kyung EJ, Kim KH, Yook HS (2014) Quality characteristics of gamma irradiated-imported orange during storage. Korean J Food Nutr, 27, 31-42   DOI
8 Cho YJ, Kim KH, Yook HS (2015) Quality characteristics of low-dose electron beam irradiated-imported navel orange during storage at low temperature ($3^{\circ}C$). Korean J Food Nutr, 44, 128-136   DOI
9 Hong HD, Kim SS, Kim KT, Choi HD (2001) Quality changes of apple juice concentrates with different storage temperature. Korean J Food Nutr, 14, 28-33
10 Jang KW, Hur JK, Kim SK, Baek YJ (1996) Effects of pasteurization and storage temperature on the quality of orange juice. Korean J Food Sci Technol, 28, 8-14
11 Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem, 31, 426-428   DOI
12 Al-Tayar NGS, Nagaraja P, Vasantha RA, Shresta AK (2012) A spectrophotometric assay method for vanadium in biological and environmental samples using 2,4-dinitrophenylhydrazine with imipramine hydrochloride. Environ Mont Assess, 184, 181-191   DOI
13 Singleton VL, Rossi Jr JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic, 16, 144-158
14 Kim HS, Park HN, Kim Y, Kim KO (2005) How can we conduct sensory evaluation effectively? Korean J Food Sci Ind, 38, 2-7
15 SAS (1998) SAS User's Guide: Statistics, 3th ed, SAS Institute Statistical Analysis System, Cary, NC, USA
16 Koh JS, Yang YT, Gang SS (1997) Quality characteristics of early varieties of Citrus unshiu collected at different packing houses as cultivation area in Cheju. Korean J Postharv Sci Technol, 4, 53-59
17 Yang YT, Song SC, Kim SH, Kim JY, Koh JS (1997) Cold storage characteristics of early variety of Citrus unshiu produced in Cheju with various treatments. J Korean Soc Agric Chem Biotechnol, 40, 117-122
18 Kim SH, Lim JH, Koh JS (2002) Quality changes of satsuma mandarin during storage by storage warehouse. Korean J Food Preserv, 9, 131-136
19 Kim BS, Lee HJ, Park HW, Cha HS (2003) Effect of respiration and transpiration rates on the weight loss of various fruits (peach, apple, pear, persimon, mandarin). Korean J Food Preserv, 10, 142-146
20 Lee SH, Kim JH, Jeong HC, Koh JS (2007) Changes in the quality of Hallabong Tangor (Citrus kiyomi×ponkan) with growth stage and temperature pretreatment conditions. Korean J Food Preserv, 14, 565-570
21 Yang JW, Choi IS, Lee JH, Cho CW, Kim SS (2012) Change of physicochemical properties and hesperidin contents of Jeju processing citrus fruits with the harvest date. Korean J Food Preserv, 19, 652-658   DOI
22 Ackeman J, Ficher M, Amado R (1992) Changes in sugars, acids, and amino acids during ripening and storage of apples (cv. Glockenapfel). J Agric Food Chem, 40, 1131-1132   DOI
23 Kubola J, Siriamornpun S (2011) Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril, and seed) of Thai gac (Momordica cochinchinensis Spreng). Food Chem, 127, 1138-1145   DOI
24 Lee MY, Yoo MS, Whang YJ, Jin YJ, Hong MH, Pyo YH (2012) Vitamin C, total polyphenol, flavonoid contents and antioxidant capacity of several fruit peels. Korean J Food Sci Technol, 44, 540-544   DOI
25 Koh JS, Kim WT, Lee SY, Kim JY, Kang CH (1998) Effects on the storage life of satsuma mandarin by the pretreatment at various temperatures. Agri Chem Biotechnol, 41, 228-233