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Use of natural volatile compounds for preserving strawberry fruit quality.

Author(s) : ARCHBOLD D. D., HAMILTON-KEMP T. R., LANGLOIS B. E., BARTH M. M.

Summary

Volatile compounds are produced by all plant tissues and contribute to the sensory traits of fresh commodities. Many of these volatile compounds are also produced in response to pathogen attack, and exhibit some antimicrobial activities. Incorporating some of these compounds into the postharvest storage atmosphere has been found to reduce or eliminate Botrytis development on strawberry fruit. Factors affecting the efficacy of the volatile compounds include the vapour phase concentration, the length of the exposure period, the method used to maintain the atmosphere, and metabolism of the volatile compound by the fruit. Nonetheless, some of the volatile compounds offer significant potential for a natural, biologically-based method of reducing fruit and vegetable losses due to pathogen development during storage.

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Pages: p 237-243

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Details

  • Original title: Use of natural volatile compounds for preserving strawberry fruit quality.
  • Record ID : 1997-1569
  • Languages: English
  • Source: New Developments in Refrigeration for Food Safety and Quality.
  • Publication date: 1996/10/02
  • Document available for consultation in the library of the IIR headquarters only.

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