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Title:
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Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis
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Author:
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Echeverría Cortada, Gemma; Fuentes, M. T.; Graell i Sarle, Jordi; López Fructuoso, Mª Luisa
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Notes:
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Aroma compounds, quality parameters and sensory characteristics of Fuji apples were analysed
after 3, 5 and 7months of storage at 1 ◦C in normal air (AIR; 210 l m−3 O2/0.3 l m−3 CO2) and in controlled
atmospheres with O2/CO2 ratios of 10 lm−3/10 l m−3 (ULO1), 10 l m−3/20 l m−3 (ULO2) and 30 l m−3/20 lm−3
(SCA). After storage the apples were kept at 20 ◦C for 1, 5 and 10 days. The components that contributed
most to the characteristic aroma of Fuji apples were ethyl 2-methylbutanoate, 2-methylbutyl acetate and
hexyl acetate. The highest aroma compound production was found in ULO1 fruits after 5 months of cold
storage and 1 day of shelf-life. After 3 and 5months of storage, ULO1 fruits showed the highest firmness
after both 1 day and 10 days at 20 ◦C. After 7 months of storage plus 1 day at 20 ◦C, ULO2 fruits showed
higher titratable acidity and soluble solid content; fruit firmness was also maintained throughout the
shelf-life period. Generally, background and superficial colour were not influenced by storage conditions.
A statistically significant correlation was found between aroma compounds, quality parameters and
sensory evaluation.
This work was supported by grant ALI98-0960-C02-02 from the CICYT (Ministerio de Educacion y Cultura de España). |
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Subject(s):
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-Aroma compounds
-Fuji apples
-Controlled atmospheres
-Fruit quality
-Multivariate analysis |
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Rights:
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(c) Society of Chemical Industry, 2003
info:eu-repo/semantics/restrictedAccess |
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Document type:
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article
publishedVersion |
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Published by:
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Wiley
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