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Flavour of fresh-cut Gala apples in barrier film packaging as affected by storage time.

Author(s) : BETT K. L., INGRAM D. A., GRIMM C. C., et al.

Type of article: Article

Summary

A study was conducted to determine flavour quality changes and measure changes in key volatile compounds, sugars and acidity, in fresh-cut apples cv. Gala packaged in film to control the atmosphere during distribution. Gala apples were washed, cored, sliced, dipped in a browning inhibitor and packaged in a barrier film. After 0, 5, 9, 12 and 14 days at 1 °C, the apple slices were evaluated for descriptive flavour attributes, gas chromatographic volatiles, sugars, pH and titratable acidity. Results suggest that perceived flavour intensity increased the first few days after preparation and packaging, then dissipated.

Details

  • Original title: Flavour of fresh-cut Gala apples in barrier film packaging as affected by storage time.
  • Record ID : 2004-0207
  • Languages: English
  • Source: J. Food Qual. - vol. 24 - n. 2
  • Publication date: 2001

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