Carbon Dioxide, Oxygen, and Ethylene Changes in Relation to the Development of Scald in Granny Smith Apples after Cold Storage

Bauchot, A.D.; John, P.; Soria, Y.; Recasens, I.

doi:10.1021/jf00060a003

Cited by 9 publications

(7 citation statements)

References 15 publications

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“…Comparing the different controlled atmospheres, ethylene production was higher in apples from SCA treatment than in other fruits; these results are similar to those reported by Bauchot et al 50 After 5 months, ethylene production from SCA fruits was quite similar to that from AIR fruits (Fig 4(b)). Apples stored for 7 months in AIR showed maximum ethylene production between the fourth and seventh days of shelf‐life, with a subsequent decrease.…”

Section: Resultssupporting

confidence: 89%

Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis

et al. 2003

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Aroma compounds, quality parameters and sensory characteristics of Fuji apples were analysed after 3, 5 and 7 months of storage at 1 • C in normal air (AIR; 210 l m −3 O 2 /0.3 l m −3 CO 2 ) and in controlled atmospheres with O 2 /CO 2 ratios of 10 l m −3 /10 l m −3 (ULO1), 10 l m −3 /20 l m −3 (ULO2) and 30 l m −3 /20 l m −3 (SCA). After storage the apples were kept at 20 • C for 1, 5 and 10 days. The components that contributed most to the characteristic aroma of Fuji apples were ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate. The highest aroma compound production was found in ULO1 fruits after 5 months of cold storage and 1 day of shelf-life. After 3 and 5 months of storage, ULO1 fruits showed the highest firmness after both 1 day and 10 days at 20 • C. After 7 months of storage plus 1 day at 20 • C, ULO2 fruits showed higher titratable acidity and soluble solid content; fruit firmness was also maintained throughout the shelf-life period. Generally, background and superficial colour were not influenced by storage conditions. A statistically significant correlation was found between aroma compounds, quality parameters and sensory evaluation.

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Section: Resultssupporting

confidence: 89%

Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis

et al. 2003

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“…The increase was more noticeable in apples from the SCA treatment. These results are similar to those shown by Bauchot et al (1995). Apples stored in LO and ULO showed a similar behavior (Figure 4a).…”

Section: Resultssupporting

confidence: 89%

“…Most studies on the Granny Smith variety of apple are concerned with scald development during cold storage (Ingle and D'Souza, 1989;Truter et al, 1994;Bauchot et al, 1995), but there are a few studies on its aroma composition (Mosandl et al, 1991) or changes during cold storage.…”

Section: Introductionmentioning

confidence: 99%

Relationships between Volatile Production, Fruit Quality, and Sensory Evaluation in Granny Smith Apples Stored in Different Controlled-Atmosphere Treatments by Means of Multivariate Analysis

Lavilla

Puy

López

et al. 1999

J. Agric. Food Chem.

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Aroma compounds, quality parameters, and sensory evaluation of Granny Smith apples were analyzed after 3, 5, and 7 months of cold storage in three controlled-atmosphere (CA) treatments, in which oxygen and carbon dioxide were held at 1, 2, and 3%. During poststorage ripening, the apples were kept at 20 degrees C for 1, 5, and 10 days before analytical measurements were made. The highest volatile emission was obtained after 5 months of storage in all CA treatments, reaching its highest value when a low-oxygen CA (LO) was used. Ultralow-oxygen CA (ULO) showed the highest ability to maintain apple firmness. The correlation among analytical and sensory parameters suggests that ethyl 2-methylbutyrate, 1-butanol, pentyl acetate, and tert-butyl propionate are the aroma compounds with the highest influence in the sensorial score. Concerning CA treatments, LO and ULO appear to be very valuable technologies for maintaining the sensorial quality even after 7 months of storage.

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“…Ascorbic acid alone reduced scald incidence and severity when apples were stored in CA for 43 weeks, but the effects were not consistent when apples were stored in air (Chellew and Little, 1995). Vegetable oils reduced superficial scald, probably because of a physical effect, and this was not related to chain length of fatty acids or degree of unsaturation (Bauchot et al, 1995a(Bauchot et al, , 1995bChellew and Little, 1995;Dodd and Bester, 1993;Little and Barrand, 1989;Scott et al, 1995b;Smith and Stow, 1994).…”

Section: Food-compatible Antioxidant Coatingsmentioning

confidence: 98%

Control of Superficial Scald of Apples by Low-oxygen Atmospheres

Wang¹,

Dilley²

1999

HortSci

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Carbon Dioxide, Oxygen, and Ethylene Changes in Relation to the Development of Scald in Granny Smith Apples after Cold Storage

Cited by 9 publications

References 15 publications

Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis

Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis

Relationships between Volatile Production, Fruit Quality, and Sensory Evaluation in Granny Smith Apples Stored in Different Controlled-Atmosphere Treatments by Means of Multivariate Analysis

Control of Superficial Scald of Apples by Low-oxygen Atmospheres

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