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

The objective of this study was to evaluate the effect of controlled atmosphere (CA) on quality preservation of ‘Laetitia’ plums, mainly on internal breakdown, in order to determine the best CA storage conditions. Two experiments were carried out one in 2010, and another in 2011. In 2010, besides cold storage (CS; 21.0 kPa O2 + 0.03 kPa CO2), the fruits were stored under the following CA conditions (kPa O2+kPa CO2): 1+3, 1+5, 2+5, 2+10, and 11+10. In 2011, the fruits were stored under CS and CA of 1+0, 1+1, 2+1, and 2+2. The fruit stored under different CA conditions had lower respiration and ethylene production, better preservation of flesh firmness, texture and titratable acidity, lower skin red color, and lower incidence of skin cracking than the fruit in CS. In 2010, the fruit under CA with 2+5, 1+5, and 1+3 had a pronounced delay in ripening, although it exhibited a high incidence of internal breakdown. In 2011, the CA conditions with 2+1 and 2+2 provided the best delay in ripening and a reduced incidence of internal breakdown. The best CA condition for cold storage (at 0.5°C) of ‘Laetitia’ plums is 2 kPa O2 + 2 kPa CO2.

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SENSORY EVALUATION AND PEACH FRUIT QUALITY

Acta Horticulturae ◽

10.17660/actahortic.2006.713.63 ◽

2006 ◽

pp. 429-434 ◽

Cited By ~ 21

Author(s):

S. Predieri ◽

P. Ragazzini ◽

R. Rondelli

Keyword(s):

Sensory Evaluation ◽

Fruit Quality ◽

Peach Fruit

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Induced Ripening Agents and Their Effect on Fruit Quality of Banana

International Journal of Food Science ◽

10.1155/2019/2520179 ◽

2019 ◽

Vol 2019 ◽

pp. 1-8 ◽

Cited By ~ 6

Author(s):

S. D. T. Maduwanthi ◽

R. A. U. J. Marapana

Keyword(s):

Fruit Quality ◽

Sensory Quality ◽

Calcium Carbide ◽

Lauryl Alcohol ◽

Commercial Scale ◽

Health Related ◽

Volatile Profiles ◽

Volatile Production ◽

Good Flavour

Ripening is a genetically programmed highly coordinated irreversible phenomenon which includes many biochemical changes including tissue softening, pigment changes, aroma and flavour volatile production, reduction in astringency, and many others. Banana is one of mostly consumed fruit crops in the world. Since banana is a climactic fruit, induced ripening is essential in commercial scale banana cultivation and distribution to assure good flavour, texture, and uniform peel colour. Ethylene gas, acetylene gas liberated from calcium carbide, and ethephon are some of the commercial ripening agents used successfully in the trade and they have been widely studied for their effectiveness on initiating and accelerating the ripening process and their effect on fruit quality and health related issues. Lauryl alcohol was also shown as a ripening agent for bananas. Most studies suggest that there is no difference in biochemical composition and sensory quality in bananas treated with chemicals that induce ripening from naturally ripened bananas. However volatile profiles of artificially ripened bananas were shown to be considerably different from naturally ripened bananas in some studies. This review discusses induced ripening agents and their effect on fruit quality of bananas.

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