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Analysis of Volatile Compounds from Strawberry Fruit Stored under Modified Atmosphere Packaging (MAP)
Author(s) -
MAWELE SHAMAILA M.,
POWRIE W.D.,
SKURA B.J.
Publication year - 1992
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.1365-2621.1992.tb11291.x
Subject(s) - modified atmosphere , carbon dioxide , chemistry , gas chromatography , food science , controlled atmosphere , gas chromatography–mass spectrometry , atmosphere (unit) , chromatography , mass spectrometry , shelf life , organic chemistry , physics , thermodynamics
Volatile compounds were extracted from strawberries stored at 1°C for 10 days under modified atmosphere packaging (MAP) conditions in high barrier pouches flushed with either carbon dioxide, mixed gas, or air, and identified by gas chromatography/mass spectrometry. Canonical variate analysis based on 25 selected volatile compounds classified the samples according to treatment and/or quality level. Unpackaged samples, MAP samples treated with air or mixed gas kept in storage for 3 days, and strawberries evaluated at day 0 were all initially different from strawberries held in carbon dioxide. After 10 days storage, all MAP strawberries were classified close together and quality attribute scores were lower.