CHANGES OF SOME ODOR-ACTIVE VOLATILES IN CONTROLLED ATMOSPHERE-STORED APPLES

被引：23

作者：

YAHIA, EM

LIU, FW

ACREE, TE

机构：

[1] Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, 83000

[2] Department of Pomology, Cornell University, Ithaca, New York

[3] Department of Food Science and Technology, New York State Agricultural Experiment station, Geneva, New York

来源：

JOURNAL OF FOOD QUALITY | 1990年 / 13卷 / 03期

关键词：

D O I：

10.1111/j.1745-4557.1990.tb00016.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of controlled atmosphere (CA) storage on the production of 22 odor‐active volatiles in ‘McIntosh’ and ‘Cortland’ apples was studied. Volatiles were analyzed periodically during ripening in air after harvest, during refrigerated air and CA storage, and during ripening in air after CA storage. Production of most volatiles at a lower rate during ripening after CA storage than during ripening immediately after harvest cannot be attributed entirely to the action of CA. Under the conditions of this study (3% O2+ 3% CO2+ 94% N2 at 0°C for 19 weeks) CA storage caused a “residual suppression” effect on the production of propyl butanoate, butyl hexanoate, and hexyl hexanoate. Results indicate that CA might have altered the normal metabolism of the fruit by blocking the normal production of some volatiles either temporarily or permanently and either partially or completely. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：185 / 202

页数：18

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