Abstract
ABSTRACT: Shellac and wax‐based citrus coatings were applied to Fallglo, Robinson, Sunburst, Dancy and Murcott tangerines, Nova and Orlando tangelos, and Temple oranges. Flavor volatiles were measured before and after storage. Concentrations of ethyl acetate, ethyl butyrate, isopentanol and 2‐methyl‐3‐buten‐2‐ol increased markedly for fruit with shellac‐based coatings, and were highly correlated with ethanol content, but at different ratios for the different varieties. The concentration increases were relatively less for fruit coated with the wax‐based coatings, and suggest that high‐gloss shellac and resin‐based coatings are not appropriate for tangerines.
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