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Influence de la durée d'entreposage sur la flaveur de tranches de pommes Gala fraîchement coupées et emballées sous film.

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

Auteurs : BETT K. L., INGRAM D. A., GRIMM C. C., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Flavour of fresh-cut Gala apples in barrier film packaging as affected by storage time.
  • Identifiant de la fiche : 2004-0207
  • Langues : Anglais
  • Source : J. Food Qual. - vol. 24 - n. 2
  • Date d'édition : 2001

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