Valencia Oranges Lose ‘Orange Smell’ at High Storage Temperatures

A research done by Spanish researchers at the Valencian Institute of Agricultural Research, and the Polytechnic Institute of Valencia, provides useful information on post-harvest storage of oranges. Valencia Late Frost orange varieties were found to have less acidity and orange-like flavor when stored at high temperatures (20 and 25°C) compared to when stored at low temperatures (5 and 15°C). The inverse relationship between Valencia oranges lose ‘orange smell’ at high storage temperatures and the orange character was determined by quantifying acidity and by sensory evaluation.

During the experiments, Valencia oranges were stored for up to one month at the different temperatures. Acidity, soluble solid content, maturity index, and ethanol and acetaldehyde contents of the fruits were measured in the laboratory. Taste panelists also determined different sensory attributes including acidity, maturity index, off-flavors and orange-like flavors. Among the significant relationships found is that off-flavors reduce orange-like flavors but did not affect the acidity or the maturity index.

The open access article can be accessed at http://www.inia.es/gcontrec/pub/336-344-(119_05)-Effect_1165318134546.pdf.