Abd El-Moneim, E., Abd El-Mageed, M. (2006). EFFECT OF SOME OIL EMULSIONS AND WAX TREATMENTS ON PROLONGING STORAGE PERIOD OF WASHINGTON NAVEL ORANGE FRUITS AND THEIR VOLATILE COMPONENTS. Journal of Soil Sciences and Agricultural Engineering, 31(4), 2513-2532. doi: 10.21608/jssae.2006.203137
Eman A. A. Abd El-Moneim; Magda A. Abd El-Mageed. "EFFECT OF SOME OIL EMULSIONS AND WAX TREATMENTS ON PROLONGING STORAGE PERIOD OF WASHINGTON NAVEL ORANGE FRUITS AND THEIR VOLATILE COMPONENTS". Journal of Soil Sciences and Agricultural Engineering, 31, 4, 2006, 2513-2532. doi: 10.21608/jssae.2006.203137
Abd El-Moneim, E., Abd El-Mageed, M. (2006). 'EFFECT OF SOME OIL EMULSIONS AND WAX TREATMENTS ON PROLONGING STORAGE PERIOD OF WASHINGTON NAVEL ORANGE FRUITS AND THEIR VOLATILE COMPONENTS', Journal of Soil Sciences and Agricultural Engineering, 31(4), pp. 2513-2532. doi: 10.21608/jssae.2006.203137
Abd El-Moneim, E., Abd El-Mageed, M. EFFECT OF SOME OIL EMULSIONS AND WAX TREATMENTS ON PROLONGING STORAGE PERIOD OF WASHINGTON NAVEL ORANGE FRUITS AND THEIR VOLATILE COMPONENTS. Journal of Soil Sciences and Agricultural Engineering, 2006; 31(4): 2513-2532. doi: 10.21608/jssae.2006.203137
EFFECT OF SOME OIL EMULSIONS AND WAX TREATMENTS ON PROLONGING STORAGE PERIOD OF WASHINGTON NAVEL ORANGE FRUITS AND THEIR VOLATILE COMPONENTS
1Hort. Cultural Crops Technology Dept. . NRC. Dokki, Cairo. Egypt.
2Chemistry of Flavour and Aromatic Dept. NRC. Dokki, Cairo. Egypt.
Abstract
This study was carried out during 2004 and 2005 seasons on the postharvest
behavior of Washington Navel orange fruits during cold storage. Fruits were divided
into seven groups. The fruits of first group was left without coating (control), while the
six other groups were coated separately with wax liquid, jojoba oil, sesam oil, paraffin
oil, orange oil and corn oil emulsion, then stored at 5° i 1°C and 85—90% RH. The
fruits were examined every 15 days for 90 days storage period. Coating with jojoba oil
and orange oil were the best in reducing fruit decay and weight loss and increasing
fruits storage life. As storage days progressed T.S.S. increased , however titratable
acidity and ascorbic acid contents decreased.
The headspace volatiles of freshly harvested fruits, coated and uncoated
(control) stored fruit samples were collected and subjected to GO and GC-MS.
analysis. 35 volatile Components were identified, Including 7 esters, 5 terpenic
hydrocarbons, 12 alcohols, 5 aidehydes, 3 ketones and others. Volatile composition
varied quantitatively during storage rather than qualitatively. Generally, coated fruits
showed significant increase in component quantities that consider important to fresh
orange flavour such as ethylbutyrate, methyibutyrate, ethylacetate. a -pinene,
octanal, nonanal, neral and iinalood. By comparing the volatile profile of coated fruit
samples to fresh fruit samples, it was clear that jojoba oil, orange oil and corn oil
coating exhibited high quality during storage period.
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