Altisent Rosa, Graell Jordi, Lara Isabel, López Luisa, Echeverría Gemma
Area de Post-Collita, XaRTA, UdL-IRTA, Alcalde Rovira Roure 191, 25198 Lleida, Spain.
J Agric Food Chem. 2008 Sep 24;56(18):8490-7. doi: 10.1021/jf8005728. Epub 2008 Aug 29.
The aim of this work was to assess whether extra time spent under AIR conditions after storage in an ultra low oxygen (ULO) atmosphere could allow the regeneration of volatile compound emission without negatively affecting quality parameters and the consumer acceptability of Fuji apples. Fruits were stored for 19 and 30 weeks at 1 degrees C and 92% RH under ULO atmosphere conditions (1 kPa O 2:1 kPa CO 2) or under ULO conditions followed by different periods (2 and 4 weeks) in cold AIR atmosphere (ULO + 2w or ULO + 4w, respectively). Standard quality and emission of volatile compounds were analyzed after storage plus 1 and 7 days at 20 degrees C. Sensory attributes and acceptability were also determined after 7 days at 20 degrees C. The extra period of 30 weeks in an AIR atmosphere after ULO storage resulted in an increase in the concentration of the compounds that most contribute to the flavor of Fuji apples. These fruits were relatively well accepted by consumers despite a slight decline in firmness and acidity.
这项工作的目的是评估富士苹果在超低氧（ULO）气氛中储存后，在空气（AIR）条件下额外花费的时间是否能够使挥发性化合物的释放得以再生，同时又不会对品质参数和消费者对富士苹果的接受度产生负面影响。果实分别在1℃、相对湿度92%的ULO气氛条件（1 kPa氧气：1 kPa二氧化碳）下储存19周和30周，或者在ULO条件下储存后，再在冷空气（AIR）气氛中放置不同时间段（分别为2周和4周，即ULO + 2w或ULO + 4w）。在20℃下储存加1天和7天后，分析挥发性化合物的标准品质和释放情况。在20℃下放置7天后，还测定了感官属性和可接受性。ULO储存后在空气气氛中额外放置30周，导致对富士苹果风味贡献最大的化合物浓度增加。尽管果实的硬度和酸度略有下降，但这些果实相对较受消费者欢迎。
