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dc.contributor.authorAltisent Rosell, Rosa
dc.contributor.authorGraell i Sarle, Jordi
dc.contributor.authorLara Ayala, Isabel
dc.contributor.authorLópez Fructuoso, Mª Luisa
dc.contributor.authorEcheverría Cortada, Gemma
dc.date.accessioned2016-09-20T08:54:03Z
dc.date.issued2008
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10459.1/57824
dc.description.abstractThe 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.ca_ES
dc.description.sponsorshipR. Altisent is a recipient of a grant from the Instituto Nacional de Investigacio´n y Tecnologı´a Agraria y Alimentaria (INIA). This work was supported through project RTA2005-00050-00-00 and financed by the INIA.ca_ES
dc.language.isoengca_ES
dc.publisherAmerican Chemical Societyca_ES
dc.relationMIECI/PN2004-2007/RTA2005-00050-00-00ca_ES
dc.relation.isformatofReproducció del document publicat a http//dx.doi.org/10.1021/jf8005728ca_ES
dc.relation.ispartofJournal of Agricultural and Food Chemistry, 2008, vol. 56, núm. 18, p. 8490-8497ca_ES
dc.rights(c) American Chemical Society, 2008ca_ES
dc.subjectAcceptabilityca_ES
dc.subjectAir storageca_ES
dc.subjectAroma compoundsca_ES
dc.subjectAppleca_ES
dc.subject.otherPomesca_ES
dc.titleRegeneration of volatile compounds in Fuji apples following ultra low oxygen atmosphere storage and its effect on sensory acceptabilityca_ES
dc.typearticleca_ES
dc.identifier.idgrec012133
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.identifier.doihttps://doi.org/10.1021/jf8005728
dc.date.embargoEndDate10000-01-01


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