Resumen

ZAMBRANO, Judith; MATERANO, William; QUINTERO, Ibis  y  GIL, Raiza. Calidad de la naranja valencia sometida a temperaturas altas previo a su almacenamiento en frío . Agronomía Trop. [online]. 2002, vol.52, n.3, pp.299-310. ISSN 0002-192X.

Summary The purpose of the investigation was to evaluate the effect of hot water inmersion treatemnts and cold storage on Valencia oranges, Citrus sinensis L. Fruits were placed in hot water at 38, 46 and 54 ºC during 30 min prior to storage at 5 ºC during three weeks. No treated fruits, coming from two plantations in Trujillo, Venezuela at an altitude of 955 and 366 meters above sea level, were used as a control. In a random sample the following observations were made: appearance, chilling injury, titrationable acidity (TA), total soluble solids (TSS), TSS/TA, reducing sugars, ascorbic acids, carotenoids and color parameters (L, Hue or color and chroma or intensity). No differences on evaluation of external appearance and chilling injury were observed, presenting an acceptable external appearance at the end of storage period. Total soluble solids and ascorbic acid were not affected by the studied factors, while acidity showed significant differences due to altitudinal level. Reducing sugar content was statistically different due to the water treatment and altitude. Heated water had significant effects on ß-caroteno and luminosity, while chroma was affected by altitude. Results of this study indicated that Valencia oranges can tolerate heat treatments up to 38 ºC without compromising market quality

Palabras clave : Citrus; chilling injury;; heat treatments; storage.