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

Author(s) : ECHEVERRIA G., FUENTES M. T., GRAELL J., et al.

Summary

Aroma compounds, quality parameters and sensory evaluation of apples (cv. Fuji) were analysed after 3, 5 and 7 months of cold storage in normal atmosphere and in three controlled atmosphere treatments, in which oxygen and carbon dioxide were held at 1 + 1, 1 + 2, and 3 + 2%. During post-storage 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, at which CA conditions gave a lower concentration than normal cold storage. Ultra low-oxygen CA showed the highest ability to maintain fruit firmness. Significant correlation between aromatic compounds, quality parameters and sensory evaluation was found.

Details

  • Original title: The relationship between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres determined by means of multivariate analysis.
  • Record ID : 2005-0741
  • Languages: English
  • Publication date: 2003
  • Source: Source: Acta Hortic./Proc. int. control. Atmos. Res. Conf., Rotterdam
    n. 600; vol. 2; 573-579.

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