Postharvest Ethanol Buildup and Off-flavor in `Murcott' Tangerine Fruits

in Journal of the American Society for Horticultural Science
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  • 1 Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, POB 6, Bet Dagan 50250, Israel

Britex and Zivdar, water-based polyethylene waxes, were applied in commercial and experimental formulations as spray coating, a single dip, or double dips on `Murcott' tangerine (Citrus reticulate Blanco) fruits. Postharvest waxing of `Murcott' tangerine reduced weight loss but affected the sensory characteristics of the fruit. Charges in fruit weight loss and juice composition occurred in the waxed fruits after 4 weeks of storage at 5C plus 1 week of simulated retail handling at 17C. Changes in internal fruit atmosphere were related to fruit flavor quality.

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