Volume 19, Issue 128 (2022)
FSCT 2022, 19(128): 57-68 |
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Kakouei T, Ataye salehi E, Mahdian E, Fatahi Moghadam J. Evaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage. FSCT 2022; 19 (128) :57-68
URL: http://fsct.modares.ac.ir/article-7-57407-en.html
URL: http://fsct.modares.ac.ir/article-7-57407-en.html
1- Ph. D student, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
2- Associate Professor, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran ,eatayesalehi@yahoo.com
3- Assistant Professor, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
4- Assistant Professor of Horticultural Research Institute, Citrus and Subtropical Fruits Research Institute, Ramsar, Iran
2- Associate Professor, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran ,
3- Assistant Professor, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
4- Assistant Professor of Horticultural Research Institute, Citrus and Subtropical Fruits Research Institute, Ramsar, Iran
Abstract: (1322 Views)
One of the most important problems in the field of cultivation and production of garden products, especially oranges, is the irrigation of the plant and its amount. Iran has many challenges in growing and producing orange fruit due to its diverse climate and being located in a dry region. Based on, in the present study, the effect of water stress and storage time of the product in cold storage (fruits of Thomson Novell cultivar after harvest in cold storage at 5 ° C and 85% humidity for 90 days and Valencia oranges at 20 ° C for Stored for 30 days) on chemical properties (antioxidant activity, ascorbic acid content), physical (weight, width, length, volume, volume, weight and weight of the extract), color characteristics and sensory properties were evaluated. The physical changes of Thomson and Valencia oranges in the samples without water stress on the first day were not significantly different, although minor reduction in storage time. According to the results, the highest weight loss, extract weight, antioxidant, ascorbic acid and volume of orange varieties during storage were in samples under dehydration stress. The color components include brightness, a * and b * decreased in Thomson orange samples under water stress and during storage, but the Valencia orange but did not significant difference was observed. Sensory properties of bad taste and bitterness were higher in oranges under water stress and scored lower in terms of sensory evaluators.
Article Type: Original Research |
Subject:
Physiology after harvesting fruits and vegetables
Received: 2021/11/25 | Accepted: 2022/07/20 | Published: 2022/10/2
Received: 2021/11/25 | Accepted: 2022/07/20 | Published: 2022/10/2
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