Relationships between volatile production, fruit quality, and sensory evaluation in granny smith apples stored in different controlled-atmosphere treatments by means of multivariate analysis

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dc.contributor.authorLavilla, T.
dc.contributor.authorPuy Llorens, Jaume
dc.contributor.authorRecasens Guinjuan, Inmaculada
dc.contributor.authorVendrell, M.
dc.contributor.authorLópez Fructuoso, Mª Luisa
dc.date.accessioned2016-11-24T13:10:12Z
dc.date.embargoEndDate2025-01-01
dc.date.issued1999
dc.description.abstractAroma 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.ca_ES
dc.identifier.doihttps://doi.org/10.1021/jf990066h
dc.identifier.idgrec000588
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10459.1/58650
dc.language.isoengca_ES
dc.publisherAmerican Chemical Societyca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1021/jf990066hca_ES
dc.relation.ispartofJournal of Agricultural and Food Chemistry, 1999, vol. 47, núm. 9, p. 3791-3803ca_ES
dc.rights(c) American Chemical Society, 1999ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.subjectGranny Smithca_ES
dc.subjectPoststorage qualityca_ES
dc.subjectAroma compoundsca_ES
dc.subjectCA treatmentsca_ES
dc.titleRelationships between volatile production, fruit quality, and sensory evaluation in granny smith apples stored in different controlled-atmosphere treatments by means of multivariate analysisca_ES
dc.typearticleca_ES
dc.type.versionpublishedVersionca_ES
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