Production and Regeneration of Principal Volatiles in Apples Stored in Modified Atmospheres and Air

Lidster, P. D.; Lightfoot, H. J.; Rae, K. B. Mc

doi:10.1111/j.1365-2621.1983.tb10751.x

Cited by 40 publications

(30 citation statements)

References 12 publications

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“…Carbon dioxide production after 7 months was higher in AIR fruits than in SCA and ULO2 fruits; the latter had similar values (Fig 5(c)). A delay in apple ripening under CA treatments, especially ULO, has already been reported by other authors 33, 51…”

Section: Resultssupporting

confidence: 73%

Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis

et al. 2003

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Aroma compounds, quality parameters and sensory characteristics of Fuji apples were analysed after 3, 5 and 7 months of storage at 1 • C in normal air (AIR; 210 l m −3 O 2 /0.3 l m −3 CO 2 ) and in controlled atmospheres with O 2 /CO 2 ratios of 10 l m −3 /10 l m −3 (ULO1), 10 l m −3 /20 l m −3 (ULO2) and 30 l m −3 /20 l m −3 (SCA). After storage the apples were kept at 20 • C for 1, 5 and 10 days. The components that contributed most to the characteristic aroma of Fuji apples were ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate. The highest aroma compound production was found in ULO1 fruits after 5 months of cold storage and 1 day of shelf-life. After 3 and 5 months of storage, ULO1 fruits showed the highest firmness after both 1 day and 10 days at 20 • C. After 7 months of storage plus 1 day at 20 • C, ULO2 fruits showed higher titratable acidity and soluble solid content; fruit firmness was also maintained throughout the shelf-life period. Generally, background and superficial colour were not influenced by storage conditions. A statistically significant correlation was found between aroma compounds, quality parameters and sensory evaluation.

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Section: Resultssupporting

confidence: 73%

Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis

et al. 2003

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“…Paster et al (1995) analysed the growth of microorganisms in stored fruit. Lidster et al (1983) determined the effect of storage under modified atmosphere on the volatile compounds of apples. Smith et al (1987) evaluated the effect of modified atmosphere on colour, firmness and sensory properties of apples.…”

Section: Effect Of Harvest Date and Storage Duration On Chemical Compmentioning

confidence: 99%

Effect of harvest date and storage duration on chemical composition, sugar and phenolic profile of ‘Golden Delicious’ apples from northwest Mexico

Núñez‐Gastélum

́Álvarez-Parrilla

Rosa

et al. 2015

New Zealand Journal of Crop and Horticultural Science

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The chemical composition, sugars profile, total phenolic compounds, phenolic profile and antioxidant activity of 'Golden Delicious' apples during storage under controlled atmospheres were evaluated. Total lipids and proteins slightly decreased during storage, while total carbohydrate and mineral content remained constant. The content of total phenolic compounds ranged from 564-748 mg gallic acid equivalents per 100 g of dry apple. Epicatechin, chlorogenic acid, catechin, phloridzin, cyanidin-3-galactoside, quercetin-3-galactoside and quercetin-3-glucoside were the seven major phenolic compounds identified in all samples. Their content was modified by harvest date and in late harvested apples was increased by controlled atmosphere storage. Antioxidant activity, evaluated by ferric reducing antioxidant power (FRAP), radical 2,2-diphenyl-1-picrylhydrazyl scavenger capacity (DPPH) and TROLOX equivalent antioxidant capacity (TEAC), remained unchanged during the whole storage for both harvest dates. The concentration of sucrose decreased, while glucose increased and fructose remained unchanged during the storage time for both harvest dates. The present results suggest that, under the storage conditions used, nutrients and bioactive compounds of apples were maintained for at least 8 months and phenolic profile was modified by harvest date and storage.

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“…When apples are removed from CA storage, they must be ripened before processing. Modified-atmosphere storage can lead to improper flavor development even after removal to air storage (Lidster et al 1983). Best flavor development in 'Red Delicious' apples was achieved at 22°C (Guadagni et al 1971B).…”

Section: Pome Fruitsmentioning

confidence: 99%

Flavor and Color of Fruits as Affected by Processing

Shewfelt¹

1986

Commercial Fruit Processing

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Flavor and color are critical factors in the evaluation of fruit products. Color and other appearance defects may cause a consumer to reject a product before tasting it, or more subtly, the appearance of a product may change flavor perception. If appearance is acceptable, flavor is the primary sensory characteristic used in judging the quality of fruit products. Thus, any fruit processor must be aware of the role of color and flavor in product quality and the controlling factors in maintaining these characteristics.Although processors may have little or no control over a fruit crop before it is harvested, several factors contribute to product yield and quality. Cultivar, weather conditions, spraying schedules, and cultural techniques are all important. The time between picking and the first step in the processing plant is known as the postharvest period. Since most postharvest changes in quality of fruit for processing are undesirable, this is an area of concern. As a general rule, once quality is lost during a process it can never be recaptured. Prudent postharvest management of the raw product can payoff in final product yield and quality.Postharvest quality changes in fruits are the result of normal metabolic processes and physiological responses to stress. When viewed from a IThis chapter prepared for first edition by the late A. Lome Shewfelt Commercial Fruit Processing, 2nd Edition

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Production and Regeneration of Principal Volatiles in Apples Stored in Modified Atmospheres and Air

Abstract: In a series of exploratory experiments, storage of McIntosh apples (M&s domestim Borkh.) in modified atmospheres (MA) (5% CO2

Cited by 40 publications

References 12 publications

Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis

Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis

Effect of harvest date and storage duration on chemical composition, sugar and phenolic profile of ‘Golden Delicious’ apples from northwest Mexico

Flavor and Color of Fruits as Affected by Processing

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