บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Enhancement of fruit aroma and quality by acetaldehyde or anaerobic treatments before storage.

Pesis, E.;

Acta Horticulturae Year: 1994 Issue: No. 368 Pages: 365-373 Ref: 21 ref.

1994

บทคัดย่อ

Enhancement of fruit aroma and quality by acetaldehyde or anaerobic treatments before storage.

ABSTRACT

Exposure of feijoa fruits (cv. Slor) to acetaldehyde or anaerobic conditions (N2 or CO2) for 24 h prior to storage induced the production of aroma volatiles including acetaldehyde, ethanol, ethyl acetate and ethyl butyrate. The enhancement of flavour was mainly due to the increase in volatiles and not to changes in TSS or the TSS:acid ratio. In peach fruits (cv. Hermosa), exposure to acetaldehyde inhibited ripening during storage at 20 deg C, manifested by slower softening and delayed skin coloration. The treated fruits had better flavour than the control fruits, possibly due to increased volatile production and the inhibition of over-ripe flavours.