Abstract
SUMMARY— Volatiles emanating from injured and uninjured Valencia oranges increased in number and amount with increasing temperature. The amount of emanated volatiles increased about 20‐fold from uninjured fruit and about 50‐fold from injured fruit between holding temperatures of 2 and 38°C. The average amount of volatiles emanating from injured oranges was nearly 75 times as great as that from uninjured fruit; the number of components did not increase. These results demonstrate the need for caution in interpretation of aroma patterns from oranges and for strict standardization of experimental conditions.
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