Flavor of Fresh‐cut Gala Apples in Barrier Film Packaging as Affected by Storage Time

Abstract

Our objective was to determine flavor quality changes, and measure changes in key volatile compounds, sugars and acidity, in fresh-cur Gala apples packaged in film to control the atmosphere during distribution. Gala apples were washed, cored, sliced, dipped in a browning inhibitor and packaged in a barrier film. Afrer 0, 5, 9, 12 and 14 days at l C , the apple slices were evaluated for descriptive flavor attributes, gas chromatographic volatiles, sugars, pH and titratable acidity. Flavor attributes, sweet aromatic jlavor and sweet taste had a maximum intensity between 5 and 9 days. Sugars remained constant. Results suggest that perceived flavor intensity increased the first few days afrer preparation and packaging, then dissipated. Compounds that decreased during storage were farnescene, hexyl hexanoate, 2-methyl-butyl hexanoate; hexyl 2-methyl butanoate and heryl butanoate decreased until 10 days, then started to increase. Hexyl acetate and hexane increased during storage.

Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh‐Cut Apples

“…Control samples and samples dipped in AS1 had similar concentrations of soluble solids with approximately 11%. SSC levels for all samples were stable throughout the 14‐d storage period, which has been shown in other studies (Boylston and others 1994; Bett and others 2001).…”

Experimental study of the application of edible coatings in pumpkin sticks submitted to osmotic dehydration

“…Different types of calcium salts have been studied to preserve the structure and texture of the cut fresh fruit. The treatment with calcium chloride (CaCl 2 ) has been tested in minimally processed fruits, in concentrations ranging between 0.1% and 5% [41][42][43] .…”

Sensory quality and internal atmosphere of fresh‐cut Golden Delicious apples

“…Apples were among the first fresh‐cut commodities to be launched onto the market. Up to now, most research has been conducted to achieve microbiologically safe products with fresh‐like appearance (Bett et al. , 2001).…”

“…, 2002). Bett et al. (2001) evaluated the flavour of fresh‐cut Gala apples stored in barrier film packages.…”

“…Apples were among the first fresh-cut commodities to be launched onto the market. Up to now, most research has been conducted to achieve microbiologically safe products with freshlike appearance (Bett et al, 2001). Existing studies have also evaluated the susceptibility of apples to processing, which has been shown to be related to a great number of different aspects, such as cultivar, growing and harvesting practices, postharvest treatments and/or apple maturity at pro-cessing (Luo & Barbosa-Ca´novas, 1997;Rocha et al, 1998;Soliva-Fortuny et al, 2002).…”