Sensory and instrumental quality characteristics of ‘Fuji’ apples stored in different atmospheres.
Echeverria G., Fuentes T., Lara I., Graell J., Lopez M.L.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.50
2004
บทคัดย่อ
Sensory and instrumental quality characteristics of ‘Fuji’ apples stored in different atmospheres.
Standard quality parameters, sensory characteristic, and total aroma production of ‘Fuji’ applws (Malus x domestica Borkh.) were studied in relation to storage conditions, storage duration and shelf-life period.‘Fuji’ apples harvested at 185days after full bloom were analysed after 3, 5, and 7 months of cold storage in normal atmosphere (21% O2 + 0.03% CO2) or under three different controlled atmosphere (CA) treatments, in which oxygen and carbon dioxide were held at 1 + 1%, 2% + 2% or 1% + 3%, respectively.During post-storage ripening, apples were kept at 20 °C for 1, 5 and 10 days before analytical measurements were made.Standard quality parameters in ‘Fuji’ apples were maintained well throughout storage, especially in CA-than in normal atmosphere-stored apples.Conservation under 1% O2 + 1% CO2 was most effective in maintaining flesh firmness, soluble solids content and titratable acidity during storage.Differences in skin colour (exposed side and shaded side) were not always significant.On the other hand, the highest aroma production was reached in fruits stored in normal atmosphere during 5 and 7 months, after 1 day at 20 °C.CA-stored fruit (1% O2 + 1% CO2 and 2% O2 + CO2) showed lower aroma production.Sensory acceptability (by semi-trained panel) was not significantly different after 3- or 5- month storage; however, after 7 months plus 5 or 10 days of ripening at 20 °C, apples stored in CA atmospheres scored better than those stored in normal atmosphere.Also, after 7 months plus 10 days at 20°C, fruit stored under 1% O2 + 1% CO2 scored best in relation to sensory firmness, sensory flavour, sensory acidity and appearance.