Controlled-atmosphere treatment of freshly harvested oranges at elevated temperature to increase volatile flavor components

Abstract

Hamlin and Valencia oranges were treated under several controlled-atmosphere (CA) conditions at 33 or 38 o C for 24 h involving air flow or nitrogen or carbon dioxide gases in closed containers. Laboratory-scale studies showed a maximum 1.5-3-fold increase in acetaldehyde and ethanol and a minimum 3-15-fold increase in 4 volatile esters, while 13 minor volatile components monitored showed no consistent changes. Use of plastic bags under vacuum on individual fruit gave similar results, showing plastic films to be alternatives to inert gases in creating low-oxygen conditions