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

doi:https://doi.org/10.1021/jf990066h

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Issue date

1999

Author

Lavilla, T.

Puy Llorens, Jaume

Recasens Guinjuan, Inmaculada

Vendrell, M.

López Fructuoso, Mª Luisa

Abstract

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 were held at 1, 2, and 3%. During poststorage ripening, the apples were kept

at 20 °C for 1, 5, and 10 days before analytical measurements were made. The highest volatile emission was obtained after 5 months of storage in all CA treatments, reaching its highest value when a low-oxygen CA (LO) was used. Ultralow-oxygen CA (ULO) showed the highest ability to maintain apple firmness. The correlation among analytical and sensory parameters suggests that ethyl 2-methylbutyrate, 1-butanol, pentyl acetate, and tert-butyl propionate are the aroma compounds with the highest influence in the sensorial score. Concerning CA treatments, LO and ULO appear to be very valuable technologies for maintaining the sensorial quality even after 7 months of storage.

URI

http://hdl.handle.net/10459.1/58650

DOI

https://doi.org/10.1021/jf990066h

Is part of

Journal of Agricultural and Food Chemistry, 1999, vol. 47, núm. 9, p. 3791-3803