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Induction of certain aroma volatiles in feijoa fruit by postharvest application of acetaldehyde or anaerobic conditions
Author(s) -
Pesis Edna,
Zauberman Giora,
Avissar Ilana
Publication year - 1991
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.2740540303
Subject(s) - aroma , postharvest , acetaldehyde , chemistry , ethyl butyrate , food science , flavour , ethyl acetate , ethanol , horticulture , botany , biology , organic chemistry
Postharvest application of acetaldehyde (AA) vapour or anaerobic conditions of N 2 or CO 2 for 24 h to hand‐picked feijoa ( Feijoa sellowiana Berg) fruits caused the accumulation of volatiles, which increased fruit aroma and flavour. The volatiles, AA, ethanol, ethyl acetate and ethyl butyrate, were produced at high concentrations in treated fruit held for 13 days in storage at 20°C whereas in the control fruits the levels remained very low. A sensory panel judged the treated fruits to be sweeter than the controls, although there was no significant difference in the total soluble solids or acidity between the treated and the non‐treated feijoas. Treatment with 98% N 2 for 24 h was most effective for volatile production. Moreover, fruits in the N 2 treatment maintained the best appearance after storage for 13 days at 20°C.