Off-Flavor Development of Apples, Pears, Berries, and Plums Under Anaerobiosis and Partial Reversal in Air

Richardson, D.G.; Kosittrakun, Manit

doi:10.1021/bk-1995-0596.ch019

Cited by 6 publications

(6 citation statements)

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“…Ethanol accumulation is a product of anaerobic fermentation. Exposing pears to low 0, levels increases anaerobic respiration and, consequently, ethanol accumulation (Richardson and Kosittrakun 1995). Initially there was a significantly higher amount of ethanol with treatment 'Vit C-CaCl, + MC-SA' (P C 0.05).…”

Section: Volatilesmentioning

confidence: 94%

“…Figure 4 also shows a slight increase in ethanol during storage of the control and 'Vit C-CaC1,-PS' treatments. According to Richardson and Kosittrakun (1995), ethanol concentration can also increase during apple and pear ripening in air. At the end of the storage period, there was no difference in ethanol content among all treatments (P < 0.05).…”

Section: Volatilesmentioning

confidence: 99%

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Edible Coatings Composed of Methylcellulose, Stearic Acid, and Additives to Preserve Quality of Pear Wedges

Olivas

Rodrı́guez

Barbosa‐Cánovas

2003

J Food Processing Preservation

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The ability of methylcellulose and methylcellulose‐stearic acid coatings to preserve the quality of Anjou pear wedges stored at 4C and 78% relative himidity over a period of 12 days was assessed. The effect of some additives (ascorbic acid, calcium chloride, and sorbic acid) alone or in combination with the edible coatings was also evaluated. The use of edible coatings and additives prolonged the shelf life of treated samples by retarding browning and enhancing texture when compared to control samples. Methylcellulose‐stearic acid coatings played an important role in avoiding weight loss, while methylcellulose‐only coatings showed poor water vapor barrier properties. Pear wedges coated with the methylcellulose‐stearic acid formulation contained higher amounts of hexyl acetate throughout the storage period, probably due to synthesis by wounded tissue from the stearic acid contained in the coating. No effect from the applied treatments on the titratable acidity, soluble solids content, and microbial load of treated pear wedges was found.

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Section: Volatilesmentioning

confidence: 94%

Section: Volatilesmentioning

confidence: 99%

Edible Coatings Composed of Methylcellulose, Stearic Acid, and Additives to Preserve Quality of Pear Wedges

Olivas

Rodrı́guez

Barbosa‐Cánovas

2003

J Food Processing Preservation

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“…In most cases, the quantification was approximate because no FID response was determined, and only in recent years more accurate measurements have been performed. PEAR FRUIT VOLATILES 271 (Rizzolo et al 1991;Avelar et al 1994;Richardson and Kosittrakun 1995;Park et al 1999;Ju et al 2001;Pinto et al 2001;Rapparini and Predieri 2002). PEAR FRUIT VOLATILES 271 (Rizzolo et al 1991;Avelar et al 1994;Richardson and Kosittrakun 1995;Park et al 1999;Ju et al 2001;Pinto et al 2001;Rapparini and Predieri 2002).…”

Section: Miscellaneousmentioning

confidence: 99%

“…Anaerobic conditions can negatively affect fruit flavor by increasing sugar and/or acid loss and enhancing off-flavor production. Richardson and Kosittrakun (1995) doubted the connection between ethanol and acetaldehyde and off-flavors, because anaerobiosis-induced off-flavors disappeared when fruit was stored in air without much change in ethanol and acetaldehyde concentration. However, the importance of these two volatiles as a direct cause of off-flavors is still to be verified (Yahia 1994).…”

Section: Disordersmentioning

confidence: 99%

Pear Fruit Volatiles

Rapparini

Predieri

2002

Horticultural Reviews

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“…Pesis et al 10 also reported that strawberry, feijoa, grape and orange treated with nitrogen gas (98%) produced high levels of acetaldehyde and ethanol. Some other authors11, 12 have also indicated that higher concentrations of ethanol and acetaldehyde lead to denaturing of the fruit (apple, pear, berry and strawberry) aroma under anaerobic conditions.…”

Section: Resultsmentioning

confidence: 94%

Effect of short‐term anaerobic conditions on the production of volatiles, activity of alcohol acetyltransferase and other quality traits of ripened bananas

et al. 2006

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Yellow, ripened (yellow with green tips) bananas were treated with nitrogen gas for 12, 24 and 48 h at 20 • C to study the effects of anaerobic conditions on the fruit quality, including the production of volatile compounds and activity of alcohol acetyltransferase (AAT) during the post-harvest period. Significantly higher concentrations of acetaldehyde and ethanol were found in the treated fruit than in the untreated bananas after removal from the conditions. The 48-h treatment showed higher levels of ethanol and acetaldehyde after storage. Immediately after releasing the fruit from the anaerobic atmosphere, the amounts of isobutyl acetate and isoamyl acetate decreased. The production of ethyl acetate increased markedly in each treatment unit 1 day after removing the fruit. Regardless of recovery from the production of isobutyl acetate and isoamyl acetate 1 day after treatment, the banana-like aroma was denatured because of the production of high levels of ethyl acetate and ethanol. The increase in AAT was slightly lower in nitrogen-treated fruit than untreated fruit. However, the activity in treated fruit was sufficient for ester production in bananas. The endogenous alcohol levels were increased during nitrogen gas treatment in the fruit due to the inhibition of ester production. Colour development of the bananas was greatly inhibited by the treatments, while the sugar content did not show any differences between the treated and untreated fruit. The results suggest that, even if bananas are removed from the short-term anaerobic conditions, a loss in quality, except sweetness, easily occurs afterwards, especially the characteristic aroma of the fruit during the post-harvest period.

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Off-Flavor Development of Apples, Pears, Berries, and Plums Under Anaerobiosis and Partial Reversal in Air

Cited by 6 publications

References 0 publications

Edible Coatings Composed of Methylcellulose, Stearic Acid, and Additives to Preserve Quality of Pear Wedges

Edible Coatings Composed of Methylcellulose, Stearic Acid, and Additives to Preserve Quality of Pear Wedges

Pear Fruit Volatiles

Effect of short‐term anaerobic conditions on the production of volatiles, activity of alcohol acetyltransferase and other quality traits of ripened bananas

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