Universitat de Lleida
    • English
    • català
    • español
  • English 
    • English
    • català
    • español
  • Login
Repositori Obert UdL
View Item 
  •   Home
  • Recerca
  • Química
  • Articles publicats (Química)
  • View Item
  •   Home
  • Recerca
  • Química
  • Articles publicats (Química)
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Quality and volatile emission changes of ‘Mondial Gala’ apples during on-tree maturation and postharvest storage in air or controlled atmosphere

Thumbnail
View/Open
011771.pdf (182.0Kb)
Sol·licita una còpia
Issue date
2008
Author
Graell i Sarle, Jordi
López Fructuoso, Mª Luisa
Fuentes, T.
Echeverría Cortada, Gemma
Lara Ayala, Isabel
Suggested citation
Graell i Sarle, Jordi; López Fructuoso, Mª Luisa; Fuentes, T.; Echeverría Cortada, Gemma; Lara Ayala, Isabel; . (2008) . Quality and volatile emission changes of ‘Mondial Gala’ apples during on-tree maturation and postharvest storage in air or controlled atmosphere. Food Science and Technology International, 2008, vol. 14, núm. 3, p. 285-294. https://doi.org/10.1177/1082013208094119.
Impact


Web of Science logo    citations in Web of Science

Scopus logo    citations in Scopus

Google Scholar logo  Google Scholar
Share
Export to Mendeley
Metadata
Show full item record
Abstract
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 were harvested on commercial date and held for 3.5 and 6.5 months in regular atmosphere (RA) or in three controlled atmospheres (CA) (2% O2 : 2% CO2, 1% O2 : 1% CO2 and 1% O2 : 3% CO2). After each storage period plus 0 and 7 days at 20 8C, color, firmness, TA, SSC, aroma volatile emission, acetaldehyde and ethanol concentrations, and sensory acceptability were evaluated. At orchard, changes in SI, SSC, background color, and aroma volatile emission were almost concomitant or slightly previous to the increase in ethylene production. During storage, all three CA conditions, regardless of storage period, led to better preservation of standard quality. CA-stored fruit also received higher acceptability scores, although aroma volatile emission was decreased in response to these storage conditions. At the end of long storage (plus shelf life period), fruit stored in 1 : 1 atmosphere showed a good retention of firmness and TA in comparison to the rest of CA-fruit. Fruit stored under all considered CA conditions showed similar aroma volatile emission after 3.5 or 6.5 months of storage. Storage period had no apparent influence on the aroma volatile emission of CA-stored apples, with the exception of fruit stored in 2 : 2 atmosphere immediately upon removal from storage. No significant differences in sensory acceptability were found either for fruit stored under different CA conditions during 3.5 months immediately after transfer to 20 8C. In contrast, fruit stored in either 1 : 1 or 2 : 2 atmospheres during 6.5 months were better accepted by consumers than those stored in 1 : 3 atmosphere upon removal from cold storage. However, these differences disappeared after 7 days of shelf-life at 20 8C.
URI
http://hdl.handle.net/10459.1/58698
DOI
https://doi.org/10.1177/1082013208094119
Is part of
Food Science and Technology International, 2008, vol. 14, núm. 3, p. 285-294
European research projects
Collections
  • Articles publicats (Tecnologia dels Aliments) [596]
  • Articles publicats (Química) [313]

Contact Us | Send Feedback | Legal Notice
© 2023 BiD. Universitat de Lleida
Metadata subjected to 
 

 

Browse

All of the repositoryCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

Statistics

View Usage Statistics

D'interès

Política institucional d'accés obertDiposita les teves publicacionsDiposita dades de recercaSuport a la recerca

Contact Us | Send Feedback | Legal Notice
© 2023 BiD. Universitat de Lleida
Metadata subjected to