MATURITY & QUALITY
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follow Soluble solids/acid ratio of 8 or higher and yellow-orange color at least on 25% of the fruit surface or soluble solids/acid ratio of 10 or higher and green-yellow color on 25% or greater of the fruit surface.
- Color intensity and uniformity
- firmness
- size
- shape
- smoothness
- freedom from decay
- freedom from defects including physical damage (abrasions and bruising), skin blemishes and discoloration, freezing damage, chilling injury, and insect damage
- Flavor quality is related to soluble solids/acid ratio and absence of off-flavor-causing compounds including fermentative metabolites.
TEMPERATURE & CONTROLLED ATMOSPHERE (CA)
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go to site 3-8°C (38-46°F) for up to 3 months, depending on cultivar, maturity-ripeness stage at harvest and production area. Some Florida-grown cultivars can be kept at 0-1°C (32-34°F). Arizona-grown Valencia oranges should be kept at 9°C (48°F).
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see url 90-95%
source url go to site Rates of Respiration
| Temperature | 5°C (41°F) | 10°C (50°F) | 15° (59°F) | 20° (68°F) |
| ml CO2/kg·hr | 2-4 | 3-5 | 6-12 | 11-17 |
Purchase Valium Online To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
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Ambien Without Prescription < 0.1 µl/kg·hr at 20°C (68°F)
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follow site Exposure to 1-10ppm ethylene for 1-3 days at 20-30°C (68-86°F) may be used for degreening oranges. This treatment does not influence the internal quality (including soluble solids/acid ratio) and may accelerate deterioration and decay incidence.
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A combination of 5-10% O2 and 0-5% CO2 can be useful for delaying senescence and for firmness retention but does not have a significant effect on decay incidence and severity, which is the limiting factor to long-term storage of oranges. Fungistatic levels (10-15%) of CO2 are not used because they may result in off-flavors due to accumulation of fermentative metabolites. Commercial use of CA on oranges during storage and transport is very limited.
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