ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
“Golden Delicious” apples were cold stored in semicommercial chambers in normal atmosphere and in different controlled atmospheres (CA) in which oxygen and carbon dioxide were held at 1%, 2% and 3% for three, five and seven months. Following storage, fruit was kept at 20C for 1, 5, and 10 days, after which volatile emission was collected and analyzed. The highest emission of volatile components was obtained after 5 months storage, in which the low CA conditions (2% O2/CO2) gave the highest aromatic production. Esters were the main compounds released during ripening at 20C after cold storage in all conditions. Ethyl 2-methyl butyrate, ethyl butyrate, hexyl acetate and ethyl hexanoate were the compounds that contributed most to the overall aroma of “Golden Delicious”.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1999.tb00189.x
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