Effects of four storage conditions on the sugar content, acidity, and flavor of “Guanxi” honey pomelo

摘要

This research examined the influence of the Pomelo fruit flavor characteristics offour storage methods—room temperature (CK), low-temperature storage (LTS), modifiedstorage of the atmosphere (MA), and controlled storage atmosphere (CA). Thecontents, type, and changes in the composition of the taste determining substanceshave been identified, including sugars, organic acids, and bitter substances. In addition,a sensory assessment was used to calculate the relation between storage andsweetness, acidity, and intensity changes. Results showed the content and changein each taste substance could not be directly related to the taste intensity and fruitflavor. A new taste intensity scale, with a significant correlation between sensoryattributes (R~2 = .991) was developed for taste assessment. Results indicated that CAstorage could effectively control the reduction in sweetness and acidity and reducethe increase in bitterness.Practical applicationsThe taste intensity scale can be used as an indicator for screening and selecting goodqualitystorage methods. CA storage technology is a suitable method for improvingthe taste of stored pomelo fruits.