Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis

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dc.contributor.authorEcheverría Cortada, Gemma
dc.contributor.authorFuentes, M. T.
dc.contributor.authorGraell i Sarle, Jordi
dc.contributor.authorLópez Fructuoso, Mª Luisa
dc.date.accessioned2016-09-09T08:45:30Z
dc.date.embargoEndDate2025-01-01
dc.date.issued2003
dc.description.abstractAroma compounds, quality parameters and sensory characteristics of Fuji apples were analysed after 3, 5 and 7months of storage at 1 ◦C in normal air (AIR; 210 l m−3 O2/0.3 l m−3 CO2) and in controlled atmospheres with O2/CO2 ratios of 10 lm−3/10 l m−3 (ULO1), 10 l m−3/20 l m−3 (ULO2) and 30 l m−3/20 lm−3 (SCA). After storage the apples were kept at 20 ◦C for 1, 5 and 10 days. The components that contributed most to the characteristic aroma of Fuji apples were ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate. The highest aroma compound production was found in ULO1 fruits after 5 months of cold storage and 1 day of shelf-life. After 3 and 5months of storage, ULO1 fruits showed the highest firmness after both 1 day and 10 days at 20 ◦C. After 7 months of storage plus 1 day at 20 ◦C, ULO2 fruits showed higher titratable acidity and soluble solid content; fruit firmness was also maintained throughout the shelf-life period. Generally, background and superficial colour were not influenced by storage conditions. A statistically significant correlation was found between aroma compounds, quality parameters and sensory evaluation.ca_ES
dc.description.sponsorshipThis work was supported by grant ALI98-0960-C02-02 from the CICYT (Ministerio de Educacion y Cultura de España).ca_ES
dc.identifier.doihttps://doi.org/10.1002/jsfa.1554
dc.identifier.idgrec001600
dc.identifier.issn1097-0010
dc.identifier.urihttp://hdl.handle.net/10459.1/57781
dc.language.isoengca_ES
dc.publisherWileyca_ES
dc.relationinfo:eu-repo/grantAgreement/MIECU//ALI98-0960-C02-02/ES/ca_ES
dc.relation.isformatofReproducció del document publicat a http//dx.doi.org/10.1002/jsfa.1554ca_ES
dc.relation.ispartofJournal of the Science of Food and Agriculture, 2003, vol. 84, núm. 1, p. 5-20ca_ES
dc.rights(c) Society of Chemical Industry, 2003ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.subjectAroma compoundsca_ES
dc.subjectFuji applesca_ES
dc.subjectControlled atmospheresca_ES
dc.subjectFruit qualityca_ES
dc.subjectMultivariate analysisca_ES
dc.titleRelationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysisca_ES
dc.typearticleca_ES
dc.type.versionpublishedVersionca_ES
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