SENSORY QUALITY OF GALA APPLES AS INFLUENCED BY CONTROLLED AND REGULAR ATMOSPHERE STORAGE

被引：37
作者：
BOYLSTON, TD
KUPFERMAN, EM
FOSS, JD
BUERING, C
机构：
[1] Department of Food Science and Human Nutrition, Washington State University Pullman, Washington
[2] Tree Fruit Research and Extension Center, Washington State University, Wenatchee, Washington
来源：
JOURNAL OF FOOD QUALITY | 1994年 / 17卷 / 06期
关键词：
D O I：
10.1111/j.1745-4557.1994.tb00168.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The sensory quality of Gala apples stored for up to 4 months in delayed controlled atmosphere (CA), regular atmosphere (RA), and a combination of sequential CA and RA storage (CR) was evaluated. Sensory analysis included difference and acceptance testing. Firmness, soluble solids and titratable acidity contents, and volatile flavor profiles were measured analytically. Acceptability decreased with storage time. Apples stored in RA were more acceptable than apples stored in CA or CR; the differences between storage treatment were not significant after 4 months of storage. Firmness decreased with storage time, but was not affected by storage treatment. Soluble solids and titratable acidity contents were not affected by storage treatment or time. Storage treatment, storage time, and lot had a significant effect on the volatile flavor profiles. CA storage and extended storage contributed to decreases in the content of volatile flavor compounds.
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收藏
页码：477 / 494
页数：18
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