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Enhancement of Fruit Sensory Quality by Post‐Harvest Applications of Acetaldehyde and Ethanol
Author(s) -
PAZ OSCAR,
JANES HARRY W.,
PREVOST BETH A.,
FRENKEL CHAIM
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11076.x
Subject(s) - acetaldehyde , flavor , sugar , ripening , food science , sensory system , ethylene , chemistry , ethanol , sensory analysis , reducing sugar , horticulture , biology , biochemistry , neuroscience , catalysis
Post‐harvest application of acetaldehyde vapors to blueberries, tomatoes, and pears led to the enhancement of the fruit sensory quality including an increase in the sugar content, sugar‐acid ratio, and flavor changes judged to be acceptable by test panels. Applied ethanol vapors led to similar but limited enhancement of fruit sensory quality. Comparative applications of ethylene were more effective in stimulating changes in the background color, including an increase in the total carotenoid content in tomato and anthocyanines in blueberry. Ethylene, however, had little or no effect, and occasionally led to deleterious changes in the fruit sensory quality. Acetaldehyde and related volatiles may be important in the development of fruit sensory quality, as occurring normally during ripening, or as a post‐harvest application for the improvement of fruit sensory quality.