ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effects of polyethylene packaging on flavor retention and volatile production of 'Starking Delicious' apple.

Ueda, Y.; Bai, J. H.; Yoshioka, H.;

Journal of the Japanese Society for Horticultural Science Year: 1993 Vol: 62 Issue: 1 Pages: 207-213 Ref: 14 ref.

1993

บทคัดย่อ

Apple cv. Starking Delicious fruits were packaged hermetically in low density polyethylene bags of 30 and 50 micro m thicknesses and stored for 11 weeks at 8 deg C. Oxygen concentrations in the 30- and 50- micro m-thick bags were 12-15 and 5-9%, respectively and carbon dioxide concentrations were 4 and 5-6%, respectively. The polyethylene packaging inhibited carbon dioxide and ethylene evolution. Softening of fruits in 30- and 50- micro m-thick bags was retarded by 2 and 4 weeks, respectively, compared with fruits in perforated bags. The characteristic volatiles of apple, such as butyl acetate and 2-methylbutyl acetate were produced at the beginning of storage. In perforated bags, the production of these esters was high early-on during storage, but, as fruit senescence proceeded, ethyl alcohol and ethyl esters became the dominant volatiles. In the 50- micro m-thick packages, the production of ethyl alcohol and ethyl esters, which are non-characteristic aromatic compounds for apples, was enhanced

 shortly after packaging; whereas production of butyl acetate and 2-methylbutyl acetate was reduced. These changes in the production of aromatic compounds resulted in an off-flavor. In the 30- micro m-thick packages, the production of butyl acetate and 2-methylbutyl acetate was slightly inhibited, whereas that of ethyl alcohol and esters was low during storage.