Changes in sensory quality and fermentative volatile concentrations of minimally processed cantaloupe stored in controlled atmospheres.
Portela, S.; Nie, X.; Suslow, T.; Cantwell, M.;
Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 19 Pages: 123-129 Ref: 10 ref.
1997
บทคัดย่อ
Cantaloupe melon (cv. Durango) cylinders were prepared under clean conditions from fruits harvested at commercial maturity. Pieces were stored in air or controlled atmospheres (CA, 1.5 or 3% O2, air + 7.5 or 15% CO2, and 3% O2 + 7.5 or 15% CO2) for up to 9 days at 10 deg C and 15 days at 5 deg to study quality changes and fermentative volatile concentrations. After 9 days' storage, the pieces stored at 5 deg were firmer, had higher chroma values, visual quality and aroma scores, as well as lower decay and off-odour scores than those stored at 10 deg . Elevated CO2 concentrations reduced microbial counts at both temperatures and the combination of 15% CO2 with 3% O2 provided additional benefit. All CA treatments with CO2 maintained visual quality above the limits of salability for 9 days at 10 deg and 15 days at 5 deg , while the quality of air-stored pieces was poor. The same atmospheres also reduced loss of typical cantaloupe aroma and development of off-odours. At 10 deg , pieces stored in air
and low-O2 alone had increased acetaldehyde concentrations after 9 and 3 days, respectively. At 5 deg in the same atmospheres, acetaldehyde concentrations increased after 9 days, but then declined. Ethanol levels increased linearly with time at 5 deg and 10 deg in pieces stored in low-O2 alone or with CO2. Off-odours were more closely related to increases in ethanol and acetaldehyde at 5 deg than at 10 deg . After 9 days of storage, acetaldehyde concentrations were higher in pieces at 5 deg but ethanol concentrations were higher at 10 deg . Storage temperature was the most important factor for maintaining firmness. After 9 days of storage, pieces in air at 5 deg had firmness values similar to those in the best atmospheres at 10 deg . Fruit pieces stored in air or CA softened at similar rates at 5 deg , but at 10 deg , pieces stored in 15% CO2, 1.5% O2 and combinations of 3% O2 with 7.5 or 15% CO2 maintained firmness longer than pieces stored in air. CA conditions also maintained chroma values at both temper
atures. Pieces stored in CA had higher soluble solids than those stored in air at both temperatures and sugar concentrations of pieces stored in CA were higher than those of pieces stored in air at 10 deg .