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פותח על ידי קלירמאש פתרונות בע"מ -
Effect of postharvest application of acetaldehyde vapour on strawberry decay, taste and certain volatiles
Year:
1990
Authors :
אבישר, אילנה
;
.
פסיס, עדנה
;
.
Volume :
52
Co-Authors:
Pesis, E., Department of Fruit and Vegetable Storage, ARO, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Avissar, L., Department of Fruit and Vegetable Storage, ARO, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
377
To page:
385
(
Total pages:
9
)
Abstract:
Application of acetaldehyde (AA) vapour (1500–6000 μl litre−1) for 4 h, or at a constant concentration of 5000 μl litre−1 for durations of 1 to 4 h, caused changes in the appearance and sensory quality of strawberries (Fragaria × ananassa Duch). Some of these treatments induced rapid production of the volatiles ethanol, ethyl acetate, and ethyl butyrate as found in the strawberry juice. Application of 5000 μl litre−1 AA for only 1 h or of 1500 μl litre−1 AA for 4 h induced volatiles in modest amounts, which increased fruit aroma and improved taste as determined by a taste panel. A longer duration (3–4 h) of AA application of 3000–6000 μl litre−1 caused off‐flavours in the berries. Acetaldehyde treatments for 4 h reduced decay development during storage for 4 days at 5°C following 1 day at 20°C. Copyright © 1990 John Wiley & Sons, Ltd
Note:
Related Files :
acetaldehyde
Decay
strawberry
taste
עוד תגיות
תוכן קשור
More details
DOI :
10.1002/jsfa.2740520310
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
29027
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:43
Scientific Publication
Effect of postharvest application of acetaldehyde vapour on strawberry decay, taste and certain volatiles
52
Pesis, E., Department of Fruit and Vegetable Storage, ARO, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Avissar, L., Department of Fruit and Vegetable Storage, ARO, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Effect of postharvest application of acetaldehyde vapour on strawberry decay, taste and certain volatiles
Application of acetaldehyde (AA) vapour (1500–6000 μl litre−1) for 4 h, or at a constant concentration of 5000 μl litre−1 for durations of 1 to 4 h, caused changes in the appearance and sensory quality of strawberries (Fragaria × ananassa Duch). Some of these treatments induced rapid production of the volatiles ethanol, ethyl acetate, and ethyl butyrate as found in the strawberry juice. Application of 5000 μl litre−1 AA for only 1 h or of 1500 μl litre−1 AA for 4 h induced volatiles in modest amounts, which increased fruit aroma and improved taste as determined by a taste panel. A longer duration (3–4 h) of AA application of 3000–6000 μl litre−1 caused off‐flavours in the berries. Acetaldehyde treatments for 4 h reduced decay development during storage for 4 days at 5°C following 1 day at 20°C. Copyright © 1990 John Wiley & Sons, Ltd
Scientific Publication
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