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Production and Regeneration of Principal Volatiles in Apples Stored in Modified Atmospheres and Air
Author(s) -
LIDSTER P. D.,
LIGHTFOOT H. J.,
RAE K. B. MC
Publication year - 1983
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.1365-2621.1983.tb10751.x
Subject(s) - acetaldehyde , hexanal , chemistry , malus , ethyl butyrate , ethanol , food science , postharvest , flavor , botany , biochemistry , aroma , biology
In a series of exploratory experiments, storage of McIntosh apples ( Malus domestica Borkh.) in modified atmospheres (MA) (5% CO 2 + 3% O 2 at 2.8°C) suppressed the development of headspace ethanol and acetaldehyde from that in apples stored in air at 0°C (RA). Acetaldehyde, ethanol, ethyl butyrate and hexanal production from intact fruit was further suppressed when the apples were stored in 1.5% CO 2 + 1.5% O 2 or 1.5% CO 2 + 1.0% O 2 at 2.8°C. Placement of fruit in RA following MA storage initially regenerated ethyl butyrate and hexanal in preference to ethanol and acetaldehyde. However storage of fruit in 1.5% CO 2 + 1.0% O 2 for 320 days completely suppressed the principal headspace volatiles and blocked their subsequent regeneration in RA.