Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis
MetadataShow full item record
Aroma compounds, quality parameters and sensory characteristics of Fuji apples were analysed after 3, 5 and 7months of storage at 1 ◦C in normal air (AIR; 210 l m−3 O2/0.3 l m−3 CO2) and in controlled atmospheres with O2/CO2 ratios of 10 lm−3/10 l m−3 (ULO1), 10 l m−3/20 l m−3 (ULO2) and 30 l m−3/20
lm−3 (SCA). After storage the apples were kept at 20 ◦C for 1, 5 and 10 days. The components that contributed most to the characteristic aroma of Fuji apples were ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate. The highest aroma compound production was found in ULO1 fruits after 5 months of cold storage and 1 day of shelf-life. After 3 and 5months of storage, ULO1 fruits showed the highest firmness after both 1 day and 10 days at 20 ◦C. After 7 months of storage plus 1 day at 20 ◦C, ULO2 fruits showed higher titratable acidity and soluble solid content; fruit firmness was also maintained throughout the shelf-life period. Generally, background and superficial colour were not influenced by storage conditions. A statistically significant correlation was found between aroma compounds, quality parameters and sensory evaluation.
Is part ofJournal of the Science of Food and Agriculture, 2003, vol. 84, núm. 1, p. 5-20
Showing items related by title, author, creator and subject.
Relationships between volatile production, fruit quality, and sensory evaluation in granny smith apples stored in different controlled-atmosphere treatments by means of multivariate analysis Lavilla, T.; Puy Llorens, Jaume; Recasens Guinjuan, Inmaculada; Vendrell, M.; López Fructuoso, Mª Luisa (American Chemical Society, 1999)Aroma compounds, quality parameters, and sensory evaluation of Granny Smith apples were analyzed after 3, 5, and 7 months of cold storage in three controlled-atmosphere (CA) treatments, in which oxygen and carbon dioxide ...
Quality and volatile emission changes of ‘Mondial Gala’ apples during on-tree maturation and postharvest storage in air or controlled atmosphere Graell i Sarle, Jordi; López Fructuoso, Mª Luisa; Fuentes, T.; Echeverría Cortada, Gemma; Lara Ayala, Isabel (SAGE Publications, 2008)Starch index (SI), color, firmness, titratable acidity (TA), soluble solids content (SSC), ethylene production, and aroma volatile emission were recorded weekly during on-tree maturation of ‘Mondial Gala’ apples. Fruit ...
Regeneration of volatile compounds in Fuji apples following ultra low oxygen atmosphere storage and its effect on sensory acceptability Altisent Rosell, Rosa; Graell i Sarle, Jordi; Lara Ayala, Isabel; López Fructuoso, Mª Luisa; Echeverría Cortada, Gemma (American Chemical Society, 2008)The aim of this work was to assess whether extra time spent under AIR conditions after storage in an ultra low oxygen (ULO) atmosphere could allow the regeneration of volatile compound emission without negatively affecting ...