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The Color-Add Process As Applied in Florida

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The Color-Add Process As Applied in Florida Handling & Processing Section Proc. Fla. State Hort. Soc. 126:220–224. 2013. The Color-Add Process as Applied in Florida DaviD J. Hall* HDH Agri Products, LLC, Tavares, FL 32778 AdditionAl index words. toxicity, Citrus Red No. 2, dye, food safety, oranges The weak natural color of some varieties of oranges and some hybrids grown in Florida has resulted in the use of a dye on the peel to improve their market appearance. While this practice is many decades old, there is little in the literature about the process and its commercial application. The currently used dye, Citrus Red No. 2, is governed by several regulations. In addition to current application practices, concerns over the safety of the dye used and the affect of the color-add process on the fruit are addressed. The maturity of many fruits is often associated with their color. ward (Attaway, 1997; Hall, 2004; Hall and Bowers, 1989) into The term “Green” is often used as an antonym for “Ripe.” With the warmer climate of Central and South Florida. This, coupled oranges, the color associated with maturity is usually a strong with the development of earlier maturing varieties of oranges, orange color. There are notable exceptions to this. In the case resulted in an increasing need for methods of enhancing the color of the Satsuma mandarin, those cultivars that mature before the of degreened fruit. An early US patent (Harvey, 1933) disclosed cold weather sets in exhibit a dark green peel (Anderson et al., the use of oil soluble dyes and claimed to dye the natural waxy 2012). This fruit is often harvested for select markets and sold as coating of the fresh fruit. “Emerald Mandarins.” Later, when color begins to develop this A subsequent formulation of Color-Add based on a soap/ fruit is degreened, possibly color-added, and sold as “Satsuma solvent emulsion (Handy, 1936) was developed and variations Oranges.” Another exception is fruit grown in tropical climates. (depending on the supplier) became the standard for the industry. Green or mostly green is the acceptable color in fruit sold locally These formulations dyed the surface of the skin and did not nor- and around the world (Stewart, 1980). mally penetrate the peel. The soap formulations were gradually In the semitropical climate of Florida, the peel color of some phased out until the late 1970s as they were gradually replaced varieties of citrus have little relation to their maturity. Early season by formulations using non-ionic surfactants. fruits such as ‘Hamlin’ and ‘Parson Brown’ reach full maturity In order to be used for dyeing citrus, the US Food and Drug during the early fall. This usually results in the fruit having Administration (FDA) must certify the dye. In 1939, FD&C Red sweet, good flavored juice with an acceptable color, but with a No. 32 was listed for this use. The FDA would examine samples green colored peel. The green color is due to chlorophyll. When of each lot produced and issue a certificate of approval. In 1956, nighttime soil and air temperatures fall below 55 °F (13 °C) the FD&C Red No. 32 was delisted and only lots of dye with current chlorophyll degrades to a colorless compound and yellow/orange certificates could be used until 1 Jan. 1960 (Anonymous, 1955). carotenoids increase in the peel (Erickson, 1962; Mackinney, Citrus Red No. 2 (CR2) was listed in 1959 (Anonymous, 1959; 1961; Rouse and Zebri, 2006 Stearns and Young, 1942; Stewart Deshpande, 2002), and is the currently accepted dye. In 1959 a and Wheaton, 1971). tolerance of 2 ppm was established for Citrus Red No. 2 on the In order to be acceptable to their usual markets, Florida citrus skins of citrus. Since the use of FD&C Red No. 32 was allowed varieties that are harvested when mature, but still have a green peel, until 1 Jan. 1960 there was some overlap in use (CFR, 1960; Ting need to be subjected to degreening by exposing them to ethylene. and Deszyck, 1960). The degreening process used in Florida causes the chlorophyll Florida regulations have been established that govern which to degrade, but the temperatures used inhibit the synthesis of the varieties can be Color-Added, how applied and to the intensity carotenoids cryptoxanthin (orange-red) and β-citraurin (red), thus of the resulting color (Anonymous, 1975). The regulations give leaving a fruit with a yellow, rather than orange peel (Stewart maximum color intensities for color-added fruit based on season and Wheaton, 1971). By subjecting the oranges to an emulsion and variety. These values are given according to the Munsell containing Citrus Red No. 2 (CR2) dye, the color of the fruit is color system. In recent years, the Munsell system has not been more appealing to consumers. This process is normally referred used extensively by the citrus industry for color measurement to as the Color-Add process or Color-Adding (Hayward, 1964). in Florida. Table 1 gives the Munsell values published in the regulations with their equivalents in an internationally recognized History system, the 1931 CIE L*a*b (Pasquale, 2012). Over the past decades the amount of fresh oranges has gener- Since consumers usually purchase fresh produce based on ally declined while the percentage of fresh oranges subjected to physical appearance, color has become a significant factor in color-adding has increased (Fig. 1). These trends are indicated their decisions. Over time, production of citrus moved south- by the upper (Red ) line indicating the percentage of oranges color-added, while the lower (Blue) line represents the number of cartons (in millions) shipped. Since the 1984–85 season the portion of the total citrus crop packed fresh has been included in *Corresponding author; phone: (352) 343-3484 ; email: [email protected] Florida’s statistical reports. From then until the most recent for 220 Proc. Fla. State Hort. Soc. 126: 2013. Table 1. Conversion of Munsell notation to CIE L*a*b notation. Season and Munsell CIE L*a*b (1931) D65 typical varieties value L a b Early—Hamlin, Parson Brown, K-Early, etc. 5.4 YR 6.58/12.6) 66.49 31.28 66.80 Mid-Season—Temple Oranges, Tangelos 4.4 YR 5.90/13.1 59.76 35.33 66.75 Late—Valencia, Lue Gim Gong, etc. 4.8 YR 6.25/12.2) 63.24 32.42 62.95 Note: D65 Illuminant, 2 degree Observer. Figure 1. 1970-2010 Seasons. 4/5 Bushel Boxes Oranges vs. % Color-Added 1 1 1 1 1 1 2 2 2 9 9 9 9 9 9 0 0 0 7 7 8 8 9 9 0 0 1 0 5 0 5 0 5 0 5 0 Fig. 1. 1970–2010 Seasons. 4/5 Bushel boxes oranges vs. Color-Added. the 2010–11 season, less than 20% of the total crop including fresh fruit not requiring color-adding, the percentage of the crop grapefruit, oranges, and tangerines has been shipped as fresh. color-added is increased. The portion of the crop that is shipped as fresh oranges also var- ies. For example, during the 1982–83 season 9.2% of the total Application crop (all varieties) was shipped as fresh oranges while during the 2002–03 season this figure was 3.5% (Anonymous, 1983, 2003). In Florida the color-add product is supplied as a concentrate to It can be seen that over the last 40+ seasons there has been a be diluted for use. The soap-based formulations formerly common general decline in the number of fresh oranges shipped while the in Florida were gradually phased out and were almost completely percentage of these that are color-added has increased. Several gone by the mid 1970s. These were replaced by formulations based factors have a bearing on this, including variations in climate on non-ionic emulsifiers. One advantage to the packer was that from year to year, differences in maturity date for early season soap-based concentrates were designed for dilution in the 25–30:1 varieties, the demand for fruit for processing, and market demand. range while the non-ionic based products were designed for dilu- A major impact on the amount of fruit subjected to color- tion at 250–300:1 (Hall and Sorenson, 2006). Other advantages adding has been the shift of citrus production southward (Hall, of the non-ionic formulations over the soap-based are that the 2004; Hall and Bowers, 1989). Freezes also have a major impact latter required the use of softened water and the maintenance of on the amount of fruit available for all uses (Attaway, 1997). an alkaline pH for optimum results (Hayward, 1964). When a major freeze occurs in Florida it usually comes after most In practice, the diluted concentrate is applied to degreened packers have ceased color-adding early season fruit. The reduced fruit for the appropriate time and temperature. Florida regulations availability of fruit results in higher prices paid by the processing limit the treatment time for oranges to 4 min and the maximum plants, which can encourage growers to sell uncommitted fruit temperature as 120 °F (49 °C). For ‘Temple’ oranges and tangelos to processers rather than packers. By reducing the availability of the maximum time is 2½ min at a maximum temperature of 115 Proc. Fla. State Hort. Soc. 126: 2013. 221 °F (46 °C) (Anonymous, 1975). In actual practice many packers causes peel injury or rind breakdown. choose to use lower temperatures and less time. As to penetration in the peel, when comparing the method of A typical applicator (usually referred to as a “dye tank”) consists determining CR2 residues by macerating the peel in a solvent and of a level conveyor that passes above a rectangular tank that is chromatographically separating the dye for analysis (Ting, 1955; the width of the conveyor, about 18 inches deep, with a capacity Ting and Deszyck, 1960) with surface washing with chloroform of 300 to 500 US gallons.
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