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Title:
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Regeneration of volatile compounds in Fuji apples following ultra low oxygen atmosphere storage and its effect on sensory acceptability
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Author:
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Altisent Rosell, Rosa; Graell i Sarle, Jordi; Lara Ayala, Isabel; López Fructuoso, Mª Luisa; Echeverría Cortada, Gemma
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Notes:
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The aim of this work was to assess whether extra time spent under AIR conditions after storage in
an ultra low oxygen (ULO) atmosphere could allow the regeneration of volatile compound emission
without negatively affecting quality parameters and the consumer acceptability of Fuji apples. Fruits
were stored for 19 and 30 weeks at 1 °C and 92% RH under ULO atmosphere conditions (1 kPa
O2:1 kPa CO2) or under ULO conditions followed by different periods (2 and 4 weeks) in cold AIR
atmosphere (ULO + 2w or ULO + 4w, respectively). Standard quality and emission of volatile
compounds were analyzed after storage plus 1 and 7 days at 20 °C. Sensory attributes and
acceptability were also determined after 7 days at 20 °C. The extra period of 30 weeks in an AIR
atmosphere after ULO storage resulted in an increase in the concentration of the compounds that
most contribute to the flavor of Fuji apples. These fruits were relatively well accepted by consumers
despite a slight decline in firmness and acidity.
R. Altisent is a recipient of a grant from the Instituto Nacional de Investigacio´n y Tecnologı´a Agraria y Alimentaria (INIA). This work was supported through project RTA2005-00050-00-00 and financed by the INIA. |
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Subject(s):
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-Acceptability
-Air storage
-Aroma compounds
-Apple
-Pomes |
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Rights:
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(c) American Chemical Society, 2008
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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American Chemical Society
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