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Quality changes and factors in Valencia oranges during storage under different temperatures
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 5,  2015, pp.629-635
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.5.629
 Title & Authors
Quality changes and factors in Valencia oranges during storage under different temperatures
Jo, Yunhee; Chung, Namhyeok; Gao, Yaping; Kwon, Joong-Ho;
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 Abstract
The effect of temperature on the quality and characteristics of Valencia oranges were studied during storage at low (, LT) and room (, 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;
 Language
Korean
 Cited by
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