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

Valencia 오렌지의 저장온도에 따른 품질 변화 및 지표성분 확인

  • 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)
  • Received : 2015.06.15
  • Accepted : 2015.09.30
  • Published : 2015.10.30

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.

Acknowledgement

Supported by : 농림축산식품부

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