RELATIONSHIP BETWEEN VOLATILE PRODUCTION, FRUIT QUALITY AND SENSORY EVALUATION OF FUJI APPLES STORED IN DIFFERENT ATMOSPHERES BY MEANS OF MULTIVARIATE ANALYSIS

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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1-Methylcyclopropene treatment modifies postharvest behavior of Fantasia nectarines

Canadian Journal of Plant Science ◽

10.4141/cjps07206 ◽

2008 ◽

Vol 88 (4) ◽

pp. 753-758 ◽

Cited By ~ 3

Author(s):

Jennifer R DeEll ◽

Dennis P Murr ◽

Behrouz Ehsani-Moghaddam

Keyword(s):

Fruit Quality ◽

Prunus Persica ◽

Color Change ◽

Chilling Injury ◽

Soluble Solids ◽

Solids Concentration ◽

Ethylene Action ◽

Volatile Production ◽

Soluble Solids Concentration

The effects of 1-methylcyclopropene (1-MCP), an inhibitor of ethylene action, on the ripening and quality of Fantasia nectarines were examined. Fruit were harvested from two commercial orchards and subsequently exposed to 1 μL L-1 of 1-MCP for 24 h at 0°C. Following treatment, fruit were held at 0°C for 0, 2, or 4 wk, and then assessed for quality during a ripening period at 23°C. 1-MCP treatment improved postharvest firmness retention in nectarines after 0 and 2 wk at 0°C plus 4 days at 23°C. Soluble solids concentration (SSC) was lower in nectarines treated with 1 MCP and held for 0 or 4 wk at 0°C, compared with similar non-treated fruit. The peel ground color change from green to yellow was also delayed by 1-MCP. Nectarines treated with 1-MCP exhibited less CO2 and hydrophobic volatile production during 14 days at 23°C, compared with non-treated fruit. The overall inhibition of fruit ripening by 1-MCP appears transitory in Fantasia nectarines. Chilling injury was observed after 4 wk of storage at 0°C and 1-MCP-treated fruit had less visual chilling-related injury but greater chilling-induced flesh hardening. Further research is needed to determine the effects of 1-MCP on different chilling injury symptoms in nectarines. Key words: 1-MCP, fruit quality, ripening, storage, shelf-life, Prunus persica

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Multivariate analysis of within-tree factors accounting for the variation of peach fruit quality

Scientia Horticulturae ◽

10.1016/0304-4238(92)90006-x ◽

1992 ◽

Vol 52 (1-2) ◽

pp. 37-51 ◽

Cited By ~ 64

Author(s):

M. Génard ◽

C. Bruchou

Keyword(s):

Multivariate Analysis ◽

Fruit Quality ◽

Peach Fruit

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Control of Table Grapes Postharvest Decay by Ozone Treatment and Resveratrol Induction

Food Science and Technology International ◽

10.1177/1082013209350539 ◽

2009 ◽

Vol 15 (5) ◽

pp. 495-502 ◽

Cited By ~ 37

Author(s):

J.A. Cayuela ◽

A. Vázquez ◽

A.G. Pérez ◽

J.M. García

Keyword(s):

Vitis Vinifera ◽

Sensory Evaluation ◽

Fruit Quality ◽

Quality Parameters ◽

Ozone Treatment ◽

Vitis Vinifera L ◽

Postharvest Decay ◽

Table Grapes ◽

Weight Losses ◽

Ozone Treatments

Continued and intermittent (12 h per day) ozone treatments (2 ppm) to control postharvest decay have been assayed during the storage of ‘Superior Seedless’, ‘Cardinal CL80,’ and ‘Regina Victoria’ table grapes (Vitis vinifera L.) at 5 °C for 72 days. The effects of these treatments on the main fruit quality parameters, including resveratrol content, were monitored. Both ozone treatments considerably reduced decay of cold stored grapes compared to those kept in air, continuous ozone treatment being the most effective for controlling postharvest losses. Intermittent ozone treatment induced the highest resveratrol content in stored grapes. On the contrary, ozone-treated grapes got lower scores in the sensory evaluation tests and also showed significantly higher weight losses than the fruits kept in air.

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