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
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
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
