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Eating quality of 'Fuji' apples affected by a period of cold air after ULO storage.
Altisent Rosell, Rosa; Graell i Sarle, Jordi; Lara Ayala, Isabel; López Fructuoso, Mª Luisa; Echeverría Cortada, Gemma
Over two subsequent seasons, emission of volatile compounds, consumer acceptability and quality parameters were analyzed in “Fuji” apples. In both seasons, apples were harvested at the same maturity stage and stored for 19 or 30 weeks at 1C and 92% relative humidity under an ultralow oxygen (ULO) atmosphere (1% O2 + 1% CO2) or under an ULO atmosphere followed by different periods (2 or 4 weeks) in cold air. The results revealed, for both seasons, that 4 weeks of cold air storage after ULO storage helped to increase the emission of some volatile compounds for both storage period, including characteristic volatile compounds for the variety, and did not have a negative effect on quality parameters. Additionally, the consumer acceptability was superior for those fruits.
2012-02-00
Desenvolupament vegetal
Qualitat del fruit
Aroma
Tractaments amb calci
Emmagatzematge d'aliments
Olors
Qualitat dels aliments
Pomes
Food storage
Odors
Food quality
Apples
info:eu-repo/semantics/embargoedAccess
(c) John Wiley & Sons, 2012
Article
John Wiley & Sons
         

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