LIBRO-CONGRESO-CITRUS

when exposed to the aroma. A non-supervised multivariate data analysis, the principal component analysis
(PCA), was applied to data derived from sensor’s responses. The fresh hand-squeezed juices of three different
grapefruit cultivars grown in Argentina have been analyzed (two white pulp grapefruit cultivars: ‘Marsh
Seedless’ and ‘Thompson’, and a pigmented pulp cultivar: ‘Star Ruby’). The effect of the storage time on the
aroma has been also taken into account by storing the fruits at room temperature for 10 days. The results
show the capability of the e-nose to distinguish the aroma of juices of different grapefruit cultivars and, also,
to detect the differences of juice aroma extracted from fruits stored for many days. The characteristics of
grapefruit juice as flavor and smell are extremely important in conferring value to the product. It is possible to
conclude that the e-nose can be successfully used both in the storage industries to monitor the fruits shelf-life
and in the processing industries to control the product quality.
S21P20
Effect of several clay content in chitosan-clay nanocomposite coating on chemical and
mechanical properties of orange fruit comparison with conventional coating during storage
Torabi A.R. 1 , Hashemi S.J 1 , and Hashemi Z.S. 2
1 Sari Agricultural Sciences & Natural Resources University, Biosystem and Agricultural Machinery Eng, Iran; and 2 Khouzestan
Agriculture & Natural Resources University, Agricultural Engineering Faculty, Iran. fatemeh_hashemi48@yahoo.com
Water loss and respiration of citrus fruits can be reduced using Nano-composite coatings in combination
with nano-clay and natural biopolymer during storage. To determine the effect of these coatings on the
quality of orange fruits during storage, a study was conducted in the Ramsar county of Iran in 2012 using
a factorial complete randomized design with 8 and 4 replications for chemical and mechanical properties,
respectively. Coating conditions were: without coating, conventional coating and nanocomposit coating with
1, 2 or 3 percent of clay content. Storage periods were: first day, 40, 80 and 120 days. Results showed that
differences of the weight loss, peel moisture, TA, TSS, TSS/TA and pH of fruits were in the range of 3.98%
12.02%, 70.43-77.66, 1.01-1.51, 9.54-11.54, 6.35-11.13, 3.06-3.42 and 2-2.34 per treatment, respectively The
mechanical properties, namely bioyield point, firmness, cutting force and fruits punch were in the range of
153.75-240.56, 47.55-52.73, 21.25-69.44 and 13.46-20.23, respectively. Values were found to be significant
for different coatings and storage days. These findings suggest that the chitosan-clay nanocomposite coatings
displays a good potential for use in citrus coating intended for preserving the natural qualities of fresh and
maintaining the marketability of the fruits during storage.
S21P21
Reducing decay and physiological disorders in oranges stored at suboptimal temperature by
combined treatments
Artes Calero F., Velázquez P., and Artés Hernández F.
Universidad Politécnica de Cartagena (UPCT), Postharvest and Refrigeration Group, Spain. fr.artes@upct.es
The consumer’s concern for chemical residues is raising the option of physical methods to control decay and
physiological disorders in citrus. Middle-late season ‘Navelate’ oranges were stored for 7 weeks at 2ºC and 90-
95 % RH plus 1 week at 20 ºC as shelf-life. Before storage fruit were subjected to several treatments, combined
or not with 1 g/L of thiabendazole (TBZ): conditioning in air for 3 days at 36ºC, dipping for 2 min in water at
53ºC (HW) or individually wrapping in polyvinyl chloride. Also an intermittent fruit warming for 1 day at 20 ºC
after every week at 2ºC (IW) was applied. No detrimental effect on quality attributes was detected. After of
cold storage slight weight losses were reached, whereas neither decay nor cracking occurred. All treatments
were very effective in reducing chilling injuries (CI) during storage (particularly HW TBZ wrapping, and IW).
After shelf-life, weight losses and CI increased while decay and cracking developed. In control 27.62% decayed
and 25.1% suffered CI (pitting and rind scald). Curing in air was the only treatment that increased cracking
(5.5%) and decay (5.5%). Despite the low dose, TBZ prevented decay (1.36%) and reduced CI (12.53%). HW
alone strongly reduced CI (5.5%) and when combined with TBZ or wrapping a synergistic effect was found.
TBZ IW avoided decay and CI. After shelf-life no differences in total losses (between 3.94 and 5.39%) among
TBZ wrapping, HW TBZ, HW TBZ wrapping, and IW TBZ were found.
XII INTERNATIONAL CITRUS CONGRESS 2012 - 363
S21