PRESERVATION OF APPLE FRUIT`S QUALITY INDICATORS DUE TO VARIETAL FEATURES AND MEDIUM COMPOSITION IN A CONTROLLED ATMOSPHERE

2019 ◽  
Vol 23 ◽  
pp. 253-258
Author(s):  
T.G. Prichko ◽  
◽  
T.L. Smelik ◽  
M.G. Germanova ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Apple Fruit ◽  
Medium Composition ◽  
Controlled Atmosphere

Apple fruit recovery from anoxia under controlled atmosphere storage

2022 ◽  
Vol 371 ◽  
pp. 131152
Author(s):  
Rachael Maree Wood ◽  
Fabio Rodrigo Thewes ◽  
Milena Reynaud ◽  
Dominikus Kittemann ◽  
Cláudia Kaehler Sautter ◽  
...  
Keyword(s):  
Apple Fruit ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

Technical benefit on apple fruit of controlled atmosphere influenced by 1-MCP at molecular levels

2020 ◽  
Vol 295 (6) ◽  
pp. 1443-1457
Author(s):  
Camila Francine Paes Nunes ◽  
Isadora Rubin de Oliveira ◽  
Tatiane Timm Storch ◽  
Cesar Valmor Rombaldi ◽  
Mathilde Orsel-Baldwin ◽  
...  
Keyword(s):  
Apple Fruit ◽  
Controlled Atmosphere

scholarly journals Mouldy, musty earthy off-odour of apple fruits – Short communication

2014 ◽  
Vol 41 (No. 1) ◽  
pp. 44-47 ◽  
Author(s):  
K. Kaack
Keyword(s):  
Sodium Carbonate Solution ◽  
Short Communication ◽  
Chemical Compounds ◽  
Apple Fruit ◽  
Oxidation Products ◽  
Controlled Atmosphere ◽  
Sensory Panel ◽  
Apple Peel ◽  
Golden Delicious ◽  
Apple Fruits

Chemical compounds identification that cause the mouldy, musty and earthy off-odours of apple fruit stored in controlled atmosphere at low temperature for several months has been studied. Compounds with off-odour were extracted from cv. Golden Delicious apple peel using ether and purified on a silica-aluminium column with washing using a sodium carbonate solution. Presence of compounds with mouldy, musty and earthy off-odour in extracts and washings was verified using a sensory panel with four members intensively trained in identification and description of the odour throughout the whole analytical process. Separation of compounds in the final extract by gas chromatography showed that the odour was associated with five peaks associated with oxidation products of α-farnesene.    

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