Influence of water scrubbing on the production of volatile compounds and on sensory characteristics of 'Golden Delicious' apples stored in controlled atmosphere.
Eccher Zerbini, P.; Grassi, M.; Rizzolo, A.;
Postharvest Biology and Technology Year: 1997 Vol: 9 Issue: 1 Pages: 7-17 Ref: 23 ref.
1997
บทคัดย่อ
The effect of washing the storage room atmosphere with water (water scrubbing) on the volatile compound production and sensory quality of Golden Delicious apples stored in controlled atmosphere (CA) rooms was investigated. Atmospheres from control and water-scrubbed rooms were analysed for ethylene and volatile compound composition over a 30-week storage period and, at the end of this period, the apples from the 2 storage modes were left to ripen at ambient temperature. The ready-to-eat ripe fruits were subjected to sensory analysis and their volatile composition was assessed by capillary gas chromatography. Water scrubbing advanced the ripening processes in Golden Delicious apples: water-scrubbed fruits had more soluble solids, less titratable acidity, were less firm and more yellow. Differences between the fruits stored in the 2 rooms were also perceived in the sensory analysis: water-scrubbed fruits were assessed as sweeter and more aromatic than control fruits, while the latter were judged s
ourer and firmer. Water scrubbing did not reduce the concentrations of ethylene and other volatiles in the room atmosphere, but enhanced the production of selected compounds during storage (2/3-methylbutyl acetate, (E)-2-hexenol, hexyl acetate) and after post-storage ripening (pentyl acetate, butyl butanoate, octyl propanoate).