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Effect of postharvest application of acetaldehyde vapour on strawberry decay, taste and certain volatiles
Author(s) -
Pesis Edna,
Avissar Liana
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740520310
Subject(s) - acetaldehyde , chemistry , aroma , postharvest , ethyl butyrate , taste , food science , ethanol , fragaria , horticulture , organic chemistry , biology
Application of acetaldehyde (AA) vapour (1500–6000 μl litre −1 ) for 4 h, or at a constant concentration of 5000 μl litre −1 for durations of 1 to 4 h, caused changes in the appearance and sensory quality of strawberries (Fragaria × ananassa Duch). Some of these treatments induced rapid production of the volatiles ethanol, ethyl acetate, and ethyl butyrate as found in the strawberry juice. Application of 5000 μl litre −1 AA for only 1 h or of 1500 μl litre −1 AA for 4 h induced volatiles in modest amounts, which increased fruit aroma and improved taste as determined by a taste panel. A longer duration (3–4 h) of AA application of 3000–6000 μl litre −1 caused off‐flavours in the berries. Acetaldehyde treatments for 4 h reduced decay development during storage for 4 days at 5°C following 1 day at 20°C.