Regeneration of volatile compounds in Fuji apples following ultra low oxygen atmosphere storage and its effect on sensory acceptability
Altisent Rosell, Rosa
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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 quality parameters and the consumer acceptability of Fuji apples. Fruits were
stored for 19 and 30 weeks at 1 °C and 92% RH under ULO atmosphere conditions (1 kPa O2:1 kPa CO2) or under ULO conditions followed by different periods (2 and 4 weeks) in cold AIR atmosphere (ULO + 2w or ULO + 4w, respectively). Standard quality and emission of volatile compounds were analyzed after storage plus 1 and 7 days at 20 °C. Sensory attributes and acceptability were also determined after 7 days at 20 °C. The extra period of 30 weeks in an AIR atmosphere after ULO storage resulted in an increase in the concentration of the compounds that most contribute to the flavor of Fuji apples. These fruits were relatively well accepted by consumers despite a slight decline in firmness and acidity.