%0 Journal Article
%T Application of carnauba-based wax maintains postharvest quality of 'Ortanique' tangor
%A Machado
%A Francisca Ligia de Castro
%A Costa
%A Jos¨¦ Maria Correia
%A Batista
%A Emanuele Nogueira
%J Ci¨ºncia e Tecnologia de Alimentos
%D 2012
%I Sociedade Brasileira de Ci¨ºncia e Tecnologia de Alimentos
%R 10.1590/S0101-20612012005000048
%X this study aimed at evaluating compositional changes in the quality of 'ortanique' tangor after coating with the carnauba-based waxes aru¨¢ tropical£¿ or star light£¿. the storage conditions studied simulated those of local marketing (22 ¡À 2 ¡ãc, 60 ¡À 5% rh). non-destructive analysis, mass loss, peel color, and sensory evaluation, were performed upon coating and every three days up to the fifteenth day of storage. destructive analysis, peel moisture content, chlorophyll of the peel, pulp color, juice content, soluble solids (ss), titratable acidity (ta), ph, and soluble solids to titratable acidity ratio, were performed upon coating and every four days up to the sixteenth day of storage. the assay was conducted using an entirely randomized design, with three replications (destructive analyses) or ten replications (non-destructive analyses), in a split plot scheme. wax-coating, especially aru¨¢ tropical£¿, maintained fruit freshness by reducing mass loss and peel dehydration and retaining green color. peel moisture content, chlorophyll content, and juice content had lower rates in the wax coated fruits. puncture force, soluble solids, titratable acidity, ph, and soluble solids to titratable acidity ratio varied vary little over the course of storage. sensory evaluation showed that the application of aru¨¢ tropical keeps 'ortanique' tangor fresher for 6 days longer for commercialization.
%K citrus sinensis (l.) osbeck x citrus reticulata blanco
%K moisture loss
%K visual quality
%K internal quality.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0101-20612012000200009&lng=en&nrm=iso&tlng=en