ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Aroma volatiles and quality changes in modified atmosphere packaging.

Song, J.; Deng, W.; Fan, L.; Verschoor, J.; Beaudry, R.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 19 Pages: 89-95 Ref: 11 ref.

1997

บทคัดย่อ

A technique is described which uses solid phase microextraction (SPME) in conjunction with gas chromatography and time of flight mass spectrometry (GC/TOFMS) for rapid non-destructive volatile analysis in modified atmosphere (MA) packages without changing the volume of the package. Using this technique, the effect of O2 and CO2 partial pressure on headspace volatiles in packages of Golden Delicious, Starkrimson Delicious and Gala apple fruits was investigated. The effect of volatiles related to fruit fermentation on fruit flavour were characterized according to olfactory threshold levels and taste panel tests. Ethyl acetate, ethanol and acetaldehyde were the major fermentation volatiles. The O2 partial pressure influenced the production of 'good volatiles' such as butyl acetate, hexyl acetate and 2-methylbutyl acetate, which are synthesized from the fatty acid biosynthesis pathway and the branched amino acid pathway. The feasibility of the application of natural volatile vapours such as hexanal

as a metabolizable fungicide that also enhance the flavour of apple slices and whole fruits was examined for packages. The permeability of low density polyethylene (LDPE) film to hexanal and hexyl acetate was measured at different temperatures in order to determine the effect of temperature on the efflux of these 2 gases. The results suggest that MA packaging systems may be amenable to the design of packaging systems the employ natural fungistatic volatiles.