נגישות
menu      
חיפוש מתקדם
Pesis, E., Department of Fruit and Vegetable Storage, ARO, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Zauberman, G., Department of Fruit and Vegetable Storage, ARO, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Avissar, I., Department of Fruit and Vegetable Storage, ARO, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Postharvest application of acetaldehyde (AA) vapour or anaerobic conditions of N2 or CO2 for 24 h to hand‐picked feijoa (Feijoa sellowiana Berg) fruits caused the accumulation of volatiles, which increased fruit aroma and flavour. The volatiles, AA, ethanol, ethyl acetate and ethyl butyrate, were produced at high concentrations in treated fruit held for 13 days in storage at 20°C whereas in the control fruits the levels remained very low. A sensory panel judged the treated fruits to be sweeter than the controls, although there was no significant difference in the total soluble solids or acidity between the treated and the non‐treated feijoas. Treatment with 98% N2 for 24 h was most effective for volatile production. Moreover, fruits in the N2 treatment maintained the best appearance after storage for 13 days at 20°C. Copyright © 1991 John Wiley & Sons, Ltd
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Induction of certain aroma volatiles in feijoa fruit by postharvest application of acetaldehyde or anaerobic conditions
54
Pesis, E., Department of Fruit and Vegetable Storage, ARO, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Zauberman, G., Department of Fruit and Vegetable Storage, ARO, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Avissar, I., Department of Fruit and Vegetable Storage, ARO, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Induction of certain aroma volatiles in feijoa fruit by postharvest application of acetaldehyde or anaerobic conditions
Postharvest application of acetaldehyde (AA) vapour or anaerobic conditions of N2 or CO2 for 24 h to hand‐picked feijoa (Feijoa sellowiana Berg) fruits caused the accumulation of volatiles, which increased fruit aroma and flavour. The volatiles, AA, ethanol, ethyl acetate and ethyl butyrate, were produced at high concentrations in treated fruit held for 13 days in storage at 20°C whereas in the control fruits the levels remained very low. A sensory panel judged the treated fruits to be sweeter than the controls, although there was no significant difference in the total soluble solids or acidity between the treated and the non‐treated feijoas. Treatment with 98% N2 for 24 h was most effective for volatile production. Moreover, fruits in the N2 treatment maintained the best appearance after storage for 13 days at 20°C. Copyright © 1991 John Wiley & Sons, Ltd
Scientific Publication
You may also be interested in