Physiochemical changes in oranges during different storage durations and temperatures

Abstract

Sweet oranges were stored in cold storage at room temperature, 2^oC, 6 ^oC and 10^oC storages for 0, 15, 30, 45 and 60 days storage durations. After each storage interval, sweet orange fruits were taken outside the cold storage and immediately the data was recorded for different parameters (Juice content, juice acidity, pH, reducing and non-reducing sugars, TSS, Sugar Acid Ratio). After additional seven days of simulated marketing at room temperature (20±2 ^oC), the data was recorded for similar parameters and the difference was calculated and analyzed. Highest increase in TSS (0.89), reducing sugars (0.65) and pH (0.27) was observed in 60 days storage. Fruit quality at room temperature deteriorated and registered highest decrease in juice content (5.31), non-reducing sugars (0.29) and highest increase in TSS (0.80), reducing sugars (0.57), pH (0.18) and sugar acid ratio (4.65). Storage temperature of 10 ^oC proved to be beneficial having lowest increase in TSS (0.28), reducing sugars (0.16) and pH (0.07). It can be concluded that the oranges could be stored at lower temperature below 10 ^oC for 45 days, however, storage beyond this result in chilling injury which could be avoided by storing the oranges at 10 ^oC.      

Keywords: Sweet oranges; Storage; Chilling injury

http://dx.doi.org/10.19045/bspab.2017.60039