|
Titre :
|
Influence of water scrubbing on the production of volatile compounds and on sensory characteristics of 'Golden Delicious' apples stored in controlled atmosphere
|
|
Auteurs :
|
P. Zerbini ;
M. Grassi ;
A. Rizzolo
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1996
|
|
Format :
|
p. 7-17
|
|
Langues:
|
= Anglais
|
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
|
Mots-clés:
|
POMME
;
ATMOSPHERE CONTROLEE
;
QUALITE ORGANOLEPTIQUE
;
MATIERE VOLATILE
|
|
Résumé :
|
The effect of the washing of the storage room atmosphere with water (water scrubbing) on the volatile production and on sensory quality of Golden Delicious apples stored in controlled atmosphere (CA) was investigated. Atmospheres from control and water-scrubbed rooms were analyzed for ethylene and volatile compound composition over a 30-week storage period and, at the end of this period, the apples from the two storage modes were left to ripen at ambient temperature. The ready-to-eat ripe fruit were subjected to sensory analysis and their volatile composition was assessed by capillary gas chromatography. Water scrubbing advanced the ripening processes in Golden Delicious apples: water-scrubbed fruit had more soluble solids, less titratable acidity, were less firm and more yellow. The differences between the fruit stored in the two rooms were perceived in the sensory analysis: water-scrubbed fruit were assessed sweeter and more aromatic than control fruit, while the latter were judged sourer and firmer.
|
|
Source :
|
Postharvest Biology and Technology, vol.9
|
