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Relation entre la production de composants volatils, la qualité des fruits et l'évaluation sensorielle des pommes Fuji entreposées sous différentes atmosphères déterminée par une analyse multivariée.

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

Auteurs : ECHEVERRIA G., FUENTES M. T., GRAELL J., et al.

Résumé

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.

Détails

  • Titre original : The relationship between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres determined by means of multivariate analysis.
  • Identifiant de la fiche : 2005-0741
  • Langues : Anglais
  • Date d'édition : 2003
  • Source : Source : Acta Hortic./Proc. int. control. Atmos. Res. Conf., Rotterdam
    n. 600; vol. 2; 573-579.

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