dc.contributor.author |
Echeverría Cortada, Gemma |
dc.contributor.author |
Fuentes, M. T. |
dc.contributor.author |
Graell i Sarle, Jordi |
dc.contributor.author |
López Fructuoso, Mª Luisa |
dc.date |
2016-09-09T08:45:30Z |
dc.date |
2003 |
dc.date |
10000-01-01 |
dc.identifier |
1097-0010 |
dc.identifier |
http://hdl.handle.net/10459.1/57781 |
dc.identifier |
https://doi.org/10.1002/jsfa.1554 |
dc.identifier.uri |
http://hdl.handle.net/10459.1/57781 |
dc.description |
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. |
dc.description |
This work was supported by grant ALI98-0960-C02-02 from the CICYT (Ministerio de Educacion y Cultura de España). |
dc.language |
eng |
dc.publisher |
Wiley |
dc.relation |
MIECU/PN1996-1999/ALI98-0960-C02-02 |
dc.relation |
Reproducció del document publicat a http//dx.doi.org/10.1002/jsfa.1554 |
dc.relation |
Journal of the Science of Food and Agriculture, 2003, vol. 84, núm. 1, p. 5-20 |
dc.rights |
(c) Society of Chemical Industry, 2003 |
dc.rights |
info:eu-repo/semantics/restrictedAccess |
dc.subject |
Aroma compounds |
dc.subject |
Fuji apples |
dc.subject |
Controlled atmospheres |
dc.subject |
Fruit quality |
dc.subject |
Multivariate analysis |
dc.title |
Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis |
dc.type |
article |
dc.type |
publishedVersion |