Effect of Temperature and Gas Composition Conditions on Bitterness of Grapefruit during Refrigerated Storage

Abstract

Abstract:

The effect of varying temperature (0, 5, 10 ℃ and ambient temperature) and gas composition (3%, 6% and 10% O2)
during refrigerated storage on the bitterness of grapefruit was studied. Results indicated that grapefruit bitterness varied with storage
temperature and the content of bitter compounds dramatically fluctuated in a substantially consistent manner throughout the
storage period under varying temperatures, which was manifested by an increasing trend during the first 30 days before decreasing
and then remaining stable during 30–105 days. The minimum amount of bitter compounds was detected in grapefruit stored at 10 ℃.
Compared with the control group, three MAP groups contained more or less bitter compounds, showing irregular changes. During
30–105 days, smaller fluctuations were found for the amount of bitter compounds with increasing volume fraction of oxygen and
the 10% O2 group showed the smallest change.

Key words: grapefruit, refrigeration, temperature, gas, bitterness

CLC Number:

TS255.3

YUAN Qi，YAO Xiao-ling，FENG Gui-ren，ZHANG Yan-nan. Effect of Temperature and Gas Composition Conditions on Bitterness of Grapefruit during Refrigerated Storage[J]. FOOD SCIENCE, 2013, 34(22): 303-306.

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