1968
DOI: 10.3733/hilg.v39n02p037
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Abstract: In the work reported here, gas chromatography was used to study production of volatiles related to variety, fruit maturity, ripening, and storage of apples. Varieties differed in the kind and amount of volatiles produced, although closely related varieties sometimes produced similar patterns of volatiles. Mature apples produced appreciable amounts of volatiles sooner after harvest and attained maximum rates of production more quickly than did immature apples. Maximum rates of production of volatiles attained b… Show more

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Cited by 32 publications
(34 citation statements)
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“…Maturity at the time of harvest is one of the main factors aff ecting the quality of the apple during and aft er storage. Harvesting of apples before physiological maturity normally implies low volatile levels (181)(182)(183)). An apple harvested in a climacteric stage will produce more volatiles during storage compared to preclimacteric fruit or overly mature fruit (164,184,185).…”
Section: Harvest Factorsmentioning
confidence: 99%
“…Maturity at the time of harvest is one of the main factors aff ecting the quality of the apple during and aft er storage. Harvesting of apples before physiological maturity normally implies low volatile levels (181)(182)(183)). An apple harvested in a climacteric stage will produce more volatiles during storage compared to preclimacteric fruit or overly mature fruit (164,184,185).…”
Section: Harvest Factorsmentioning
confidence: 99%
“…Segundo SALLUNKHE et al (1965) qualquer circunstância ou fator que possa afetar a quantidade relativa de açúcares totais, ácidos, substâncias adstringentes e compostos aromáticos voláteis nas frutas, também afetarão o seu sabor. De acordo com SMOCK & NEUBERT (1950), BROWN (1968), MEYER (1968) e WILLS (1968 durante o armazenamento ocorrem transformações que afetam o teor daquelas substâncias nas maçãs, afetando consequentemente o seu sabor. As frutas quando colhidas completamente maduras (CALDWELL et al, 1955), ou que atingem este estágio de amadurecimento durante o armazenamento (GALLANDER, 1965), apresentam após o processamento, melhor sabor que as frutas processadas em estágio de amadurecimento inadequados.…”
Section: Resultados ε Discussãounclassified
“…O armazenamento que precede o processamento também deve ser considerado, pois na opinião de LEWIS & MARTIN (1965), MARTIN et al (1967), BROWN (1968), MEYER (1968) e WILLS (1968, durante este período ocorrem mudanças físicas e químicas que podem melhorar ou prejudicar a qualidade das frutas.…”
Section: Introductionunclassified
“…According to Brown et al, (1965), maximum production of certain volatile compounds from apples was concomitant with the respiratory climacteric. On the other hand, some compounds did not emanate until much later, during the ripening process.…”
Section: Apple Aroma As a Basis For Developing A Non Destructive Techmentioning
confidence: 99%