บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Induction of certain aroma volatiles in feijoa fruit by postharvest application of acetaldehyde or anaerobic conditions.

Pesis, E., Zauberman, G. and Avissar, I.

Journal of the science of food and agriculture. Vol: 54 Issue: 3 Pages: 329-337.

1991

บทคัดย่อ

Induction of certain aroma volatiles in feijoa fruit by postharvest application of acetaldehyde or anaerobic conditions.

Postharvest application of acetaldehyde (AA) vapour or anaerobic conditions of N2 or CO2 for 24 h to hand-picked feijoa (Feijoa sellowiana Berg) fruits caused the accumulation of volatiles, which increased fruit aroma and flavour. The volatiles, AA, ethanol, ethyl acetate and ethyl butyrate, were produced at high concentrations in treated fruit held for 13 days in storage at 20 degrees C whereas in the control fruits the levels remained very low. A sensory panel judged the treated fruits to be sweeter than the controls, although there was no significant difference in the total soluble solids or acidity between the treated and the not-treated feijoas. Treatment with 98% N2 for 24 h was most effective for volatile production. Moreover, fruits in the N2 treatment maintained the best appearance after storage for 13 days at 20 degrees C.