Relationships between volatile production, fruit quality, and sensory evaluation in granny smith apples stored in different controlled-atmosphere treatments by means of multivariate analysis
Issue date
1999Author
Lavilla, T.
Vendrell, M.
Suggested citation
Lavilla, T.;
Puy Llorens, Jaume;
Recasens Guinjuan, Inmaculada;
Vendrell, M.;
López Fructuoso, Mª Luisa;
.
(1999)
.
Relationships between volatile production, fruit quality, and sensory evaluation in granny smith apples stored in different controlled-atmosphere treatments by means of multivariate analysis.
Journal of Agricultural and Food Chemistry, 1999, vol. 47, núm. 9, p. 3791-3803.
https://doi.org/10.1021/jf990066h.
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Show full item recordAbstract
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.