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Modifications de la qualité de l'arôme des pommes "Golden Delicious" suite à l'entreposage à différentes concentrations d'oxygène et de dioxyde de carbone.

Changes in aroma quality of 'Golden Delicious' apples after storage at different oxygen and carbon dioxide concentrations.

Auteurs : LÓPEZ M. L., LAVILLA M. T., RECASENS I., et al.

Type d'article : Article

Résumé

Golden Delicious apples were stored in normal atmosphere and in various controlled atmospheres in which oxygen and carbon dioxide contents were held at 10, 20 or 30 l/m3 for 3, 5 or 7 months. Following storage, fruits were kept at 20 °C for 1, 5 or 10 days, after which quality parameters were determined and aroma components were obtained and analysed. The highest emission of volatile components was obtained after 5 months of storage. Esters were the main compounds released after cold storage in all conditions. Low-oxygen atmospheres had beneficial effects on fruit firmness, titratable acidity and colour. Apples coming from low-oxygen atmospheres gave the highest sensory score after 5 months of cold storage.

Détails

  • Titre original : Changes in aroma quality of 'Golden Delicious' apples after storage at different oxygen and carbon dioxide concentrations.
  • Identifiant de la fiche : 2001-0883
  • Langues : Anglais
  • Source : J. Sci. Food Agric. - vol. 80 - n. 3
  • Date d'édition : 2000

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