Study of the shelf-life of cured cv Tarocco oranges by sensory and physicochemical parameters

Physical treatments at temperatures > 30 degrees C and RH > 90% (curing) ar e useful to limit fungal attacks on citrus fruits post-harvest. In order to evaluate the effect of such treatment on the shelf-life of fruits, cv Taro cco oranges were subjected to curing under various time-temperature combina tions and then kept at 8 degrees C and 90% RH for 60 days. Sensory and phys icochemical parameters were determined for samples (fresh, at the end of cu ring, after 20, 40 and 60 days). At the end of the trial, no fungal attacks were detected on fruits. Principal component analysis (PCA) showed differe nces between fresh and 60 day stored samples. Damage on fruits was proporti onal to the heat damage of curing. Sensory and physicochemical variables pr ovided different information. The former discriminate samples along the fir st PC, where the descriptors juiciness, acid and aroma are associated with fresh. Colour differences Delta E, Hunter's parameter a (red-green componen t) and acidity discriminate samples along the second PC. (C) 2000 Society o f Chemical Industry.