Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall)

Seasonal variations in rainbow trout were studied in four geographically different places of growth. Experiments were carried out in May, July, September and February. The fish was weighed and tested for approximate chemical composition, total and coliform bacteria, and organoleptic quality. Besides chemical and microbiological analyses, tests were made from the cultivating waters. The results indicated that the fish varied according to the season and place of growth. In chemical analyses the greatest differences occurred in the amounts of water and fat. The organoleptic quality of trout seemed, however, to be mostly influenced by the places of growth.

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Topping and Manual Pruning Effects on the Production of Commercially Valuable Fruit in a Midseason Navel Orange Variety

HortTechnology ◽

10.21273/horttech.15.2.0335 ◽

2005 ◽

Vol 15 (2) ◽

pp. 335-341 ◽

Cited By ~ 4

Author(s):

Craig E. Kallsen

Keyword(s):

Linear Relationship ◽

Citrus Sinensis ◽

Navel Orange ◽

M 14

The objective of this experiment was to determine how yield, size, and quality of fruit would respond to mechanical topping and manual pruning of mature `Frost nucellar' navel orange (Citrus sinensis) trees. Mechanically topping trees at 4.3 m (14 ft) or 4.9 m (16 ft) produced annual fruit yields and quality similar to that of untopped trees. Over the 4 years of this experiment, trees that were not manually pruned produced as much or more of the most valuable fruit sizes than either the severe or moderate manual pruning treatments without the associated pruning costs. Manual pruning did not improve fruit grade compared to unpruned trees. A highly significant positive and linear relationship was found between numbers of commercially valuable fruit and the total number of fruit produced annually within the range of 50,000 to 325,000 fruit/ha (20,235 to 131,528 fruit/acre). Manual pruning, which reduced total fruit numbers, reduced the number of commercially valuable fruit predictively according to this relationship.

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THE EFFECTS OF DIFFERENT CHILLING METHOD AND STORAGE TIME ON THE ORGANOLEPTIC QUALITY OF FRESH SKIPJACK TUNA

Jurnal Ilmu dan Teknologi Kelautan Tropis ◽

10.29244/jitkt.v9i2.19304 ◽

2018 ◽

Vol 9 (2) ◽

pp. 717-726

Author(s):

Christina Litaay ◽

Sugeng Hari Wisudo ◽

John Haluan Haluan ◽

Bambang Harianto

Keyword(s):

Storage Time ◽

Skipjack Tuna ◽

Organoleptic Quality ◽

The Third ◽

Fish Product ◽

And Storage

Fish freshness plays an importantant role in determining quality of fish product. Organoleptic is one of sensorik method for determining fish freshness. The fish deterioration mainly affected by temperature. This study aimed to determine the best method for determining organoleptic quality of skipjact tuna based on chilling methods and storage time. Fish sampling were taken from the Seram Sea, Maluku Province. Chilling methods was done by the different ratio between the ice and fish: first was without using ice, second was ratio 1:1 and the third was ratio 1:2. The time storage were 0, 2, 4, and 6 hours.The results showed that chilling methods ratio between the ice and fish of 1:1 with 6 hours storage time provided the best organoleptic quality with eye 8.87, mucus 8.83, gill 8.67, meat 8.73, odour 8.80, and texture 8.86. Keywords: chilling methods, organoleptics, skipjact tuna

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Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage

Agricultural and Food Science ◽

10.23986/afsci.71736 ◽

1969 ◽

Vol 41 (3) ◽

pp. 160-164

Author(s):

Elina Varesmaa ◽

Jorma J. Laine ◽

F. P. Niinivaara

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Rainbow Trout ◽

Acid Composition ◽

Storage Time ◽

Frozen Storage ◽

Organoleptic Quality ◽

Polyethylene Bags ◽

Better Than

Rainbow trouts were frozen at –40° C and stored either glazed with water or vacuum packed in polyethylene bags at –18°and –32° C. During the storage time the quality of the fish was tested both organoleptically and by determining the fatty acid composition of the lipids. It was found that the fish were organoleptically uneatable after three months of storage. At –32° C the fish kept their organoleptic quality somewhat better than at –18° C. There were no important differences between the two packing systems used. The fatty acid analyses gave comparable results in all instances and probably changes in the proteins during frozen storage are more significant than changes in the lipids and are mostly responsible for the lowering in quality of frozen rainbow trout.

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Changes in chemical composition and biological activity of essential oil from Thomson navel orange ( Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods

Food Science & Nutrition ◽

10.1002/fsn3.1279 ◽

2019 ◽

Vol 8 (1) ◽

pp. 124-138 ◽

Cited By ~ 7

Author(s):

Reza Farahmandfar ◽

Behraad Tirgarian ◽

Bahare Dehghan ◽

Azeeta Nemati

Keyword(s):

Biological Activity ◽

Chemical Composition ◽

Essential Oil ◽

Citrus Sinensis ◽

Microwave Drying ◽

Drying Methods ◽

Navel Orange

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Effects of Postharvest Time, Heat Treatment, pH and Filtration on the Limonin Content in Newhall Navel Orange (Citrus sinensis Osbeck cv. Newhall) Juice

Molecules ◽

10.3390/molecules23102691 ◽

2018 ◽

Vol 23 (10) ◽

pp. 2691 ◽

Cited By ~ 6

Author(s):

Jun Zhang ◽

Zhiqiang Yang ◽

Yan Liang ◽

Linyan Zhang ◽

Wei Ling ◽

...

Keyword(s):

Heat Treatment ◽

Orange Juice ◽

Citrus Sinensis ◽

Storage Time ◽

Economic Loss ◽

Navel Orange ◽

Maximal Level ◽

Citrus Juice ◽

First Time

Delayed bitterness causes severe economic loss in citrus juice industry worldwide, which is mostly due to the formation of limonoid compounds, especially limonin, in juice. In this study, effects of postharvest time of fruits, heat treatment, pH and filtration of juice on limonin content in Newhall navel orange (Citrus sinensis Osbeck cv. Newhall) juice were investigated. Our research indicated for the first time that: (1) limonin content in juice would gradually increase to a maximal level and then remained almost constant thereafter as storage time going on, whereas the maximum constant value (MCV) of limonin content in juice significantly (p < 0.05) decreased with the increment of postharvest time of fruits being juiced; (2) heat treatment and acidification of juice only speeded up the formation of limonin to the maximal level while without changing the MCV of limonin content; (3) the juice after filtration exhibited much lower MCV of limonin content compared with the unfiltered one. These experimental observations might not only provide useful information for the development of new debitterness method for navel orange juice, but also strongly support the acid-promoted delayed bitterness mechanism, suggesting the formation of delayed bitterness might primary due to the acid-promoted rather than the enzyme-catalyzed lactonization of limonoate A-ring lactone (LARL) to produce limonin in juice of navel orange.

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