Vol. 71 No: 3

Title:
Release of D-Limonene from Non-Injured and Injured Lemons Treated with Hot Water and Low Temperature

Authors:
D.M. OBENLAND, D.C. FOUSE, L.H. AUNG and L.G. HOUCK

pp: 389-394

Abstract:
Volatile emanation from whole lemon fruits was determined following hot-water or cold treatments to examine the relationship between liberation of essential oils from the oil glands and the deleterious effects of these treatments. Headspace analysis indicated that β-pinene, d-limonene and γ-terpinene were the most abundant volatiles, comprising 8, 42 and 21%, respectively, of the total amount. Due to its abundance, d-limonene was selected as the essential oil component to be quantified following treatment. Hot-water treatments for 10 min at 48°C and below were non-injurious to both yellow and green fruit, with injury in the form of lesions on the rind beginning to occur at 50°C (yellow) and 52°C (green), and increasing in severity up to 58°C, the highest temperature tested. D-limonene emanation increased correspondingly with increasing injury. Green lemons were injured more severely than yellow and tended to release more d-limonene, especially at higher temperatures. Curing at 15 and 20°C for 6 d reduced injury to green lemons treated with hot water at 54°C, but was ineffective at 58°C. No significant differences were present in d-limonene emanation between cured and non-cured fruit at 54 or 58°C. Storage of fruit for 18 d at 7°C following hot water treatment at 58°C doubled the amount of d-limonene detected during measurement, indicating the increased release of d-limonene as rind damage developed. Cold treatment at 1°C for 4–5 weeks, followed by one week at 20°C, caused the development of chilling injury lesions on the rind. In comparison to lemons stored for the same durations at a non-injurious temperature of 7°C, chilling-damaged fruit released d-limonene in far greater amounts. Overall, injury due to hot-water or cold treatments was associated with increased d-limonene release.

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