Flavor of fresh-cut gala apples in barrier film packaging as affected by storage time

摘要

Our objective was to determine flavor quality changes, and measure changes in key volatile compounds, sugars and acidity, in fresh-cut Gala apples packaged in film to control the atmosphere during distribution. Gala apples were washed, cored, sliced, dipped in a browning inhibitor and packaged in a barrier film. After 0,5,9,12 and 14 days at 1C, the apple slices were evaluated for descriptive flavor attributes, gas chromatographic volatiles, sugars, pH and titratable acidity.