บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Relationships between volatile production, fruit quality, and sensory evaluation in Granny Smith apples stored in different controlled-atmosphere treatments by means of multivariate analysis.

Lavilla, T.; Puy, J.; Lopez, M. L.; Recasens, I.; Vendrell, M.;

Journal of Agricultural and Food Chemistry Year: 1999 Vol: 47 Issue: 9 Pages: 3791-3803 Ref: 44 ref.

1999

บทคัดย่อ

Relationships between volatile production, fruit quality, and sensory evaluation in Granny Smith apples stored in different controlled-atmosphere treatments by means of multivariate analysis.

Aroma compounds, quality parameters and sensory evaluation of Granny Smith apples were analysed after 3, 5 and 7 months of cold storage in 3 controlled-atmosphere (CA) treatments, in which oxygen and carbon dioxide were each held at 1, 2 or 3%. During post-storage ripening, the fruits were kept at 20 deg C for 1, 5 or 10 days before analysis. The highest volatile emission was obtained after 5 months of storage in all CA treatments, reaching its greatest value when a low-oxygen CA (LO, 1.8-2.0% O2) was used. Ultralow-oxygen CA (ULO, 0.8-1.0% O2) showed the highest ability to maintain fruit firmness. The correlation among analytical and sensory parameters suggests that ethyl 2-methylbutyrate, 1-butanol, pentyl acetate, and tert-butyl propionate are the aroma compounds with the highest influence in the sensorial score. LO and ULO appear to be very valuable technologies for maintaining sensorial quality, even after 7 months of storage.