...
首页> 外文期刊>The Journal of Horticultural Science & Biotechnology >Development of aroma compounds and sensory quality of 'Royal Gala' apples during storage.
【24h】

Development of aroma compounds and sensory quality of 'Royal Gala' apples during storage.

机译:贮藏期间“皇家嘎拉”苹果香气化合物的形成和感官品质的发展。

获取原文
获取原文并翻译 | 示例

摘要

The effect of 1-MCP and CA storage on aroma production and consumer acceptance were investigated during storage of 'Royal Gala' apples. Fruit was harvested 132 d (Harvest 1) and 144 d (Harvest 2) after full bloom (DAFB), and stored under refrigerated air (RA; 0 degrees C; 90-95% RH), or in a controlled atmosphere (CA; 2.0-2.5 kPa CO2, 1.8-2.0 kPa O2), or treated at harvest with 625 nl l-1 1-methylcyclopropene (1-MCP) followed by RA storage. Ripening indices, aroma volatile production, and sensory quality were determined after 2, 4 and 6 months of storage, plus 7 d of simulated shelf-life. Butyl acetate and hexyl acetate were the most abundant esters produced by 'Royal Gala' apple, and hexanol, butanol, and 2-methyl butanol were the most abundant alcohols. Hexyl acetate, 2-methyl butyl acetate and butyl acetate were found to be major contributors to aroma. CA storage and 1-MCP-treatment reduced ethylene production, softening and acidity loss. Storage of apples under RA conditions gave the highest levels of volatiles, while CA and 1-MCP treatment depressed aromatic volatile production in the fruit. At harvest, volatile emission was higher in late-harvested apples than in fruit picked at commercial harvest. After RA storage, no improvement in volatile emission was observed in late-harvested fruit; however, under CA or 1-MCP treatment, late-harvested fruit retained higher odour values than fruit harvested earlier. There was a good correlation between volatile levels and aroma intensity perceived by taste panelists; similarly high correlations were found between ethylene levels and most of the odour-active compounds analysed. 1-MCP and CA-stored fruit were preferred by consumers in all trials, indicating that both treatments can ensure 'Royal Gala' apples maintain their preferred textural characteristics. Therefore, this technology could be used to retain the quality of 'Royal' Gala fruit, especially during long-term storage..
机译:在“ Royal Gala”苹果贮藏期间,研究了1-MCP和CA贮藏对香气产生和消费者接受度的影响。盛开(DAFB)后,分别在132 d(收获1)和144 d(收获2)收获果实,并将其储存在冷藏空气(RA; 0摄氏度; 90-95%RH)下,或在受控气氛下(CA; 2.0-2.5 kPa CO2、1.8-2.0 kPa O2),或收获时用625 nl-1 1-甲基环丙烯(1-MCP)处理,然后进行RA储存。在储存2、4和6个月后,再加上7天的模拟保质期,即可确定成熟指数,香气挥发物的产生和感官质量。乙酸丁酯和乙酸己酯是'Royal Gala'苹果生产的最丰富的酯,而己醇,丁醇和2-甲基丁醇是最丰富的醇。发现乙酸己酯,乙酸2-甲基丁酯和乙酸丁酯是香气的主要贡献者。 CA储存和1-MCP处理减少了乙烯的产生,软化和酸度损失。在RA条件下储存苹果的挥发物含量最高,而CA和1-MCP处理则抑制了水果中芳香族挥发物的产生。在收获时,较晚收获的苹果中挥发物的排放量要高于商业收获时采摘的果实中的挥发物排放量。 RA储存后,未收获的果实未观察到挥发性物质的释放。但是,在CA或1-MCP处理下,较早收获的果实,后期收获的果实保留了更高的气味值。品味小组成员感知到的挥发性水平与香气强度之间存在良好的相关性;在乙烯含量与分析的大多数气味活性化合物之间也发现了相似的高度相关性。在所有试验中,消费者都喜欢使用1-MCP和CA贮藏的水果,这表明两种处理方法都可以确保'Royal Gala'苹果保持其首选的质地特征。因此,该技术可用于保留“皇家”嘎拉水果的质量,尤其是在长期存储期间。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号