ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The changes of volatile aroma substances in Delicious line apple during storage period.

Niu ZiMian; Wang XianPing; Li Quan;

Acta Agriculturae Boreali-Sinica Year: 1997 Vol: 12 Issue: 1 Pages: 86-90 Ref: 7 ref.

1997

บทคัดย่อ

The contents of volatile compounds in Delicious line apple fruits stored at 0-1 deg C for 120 days under controlled atmosphere (CA), simple CA (SCA) and cool storage (CS) conditions were measured using GC. Under CS conditions, the contents of acetaldehyde, ethanol and ethyl acetate in the flesh of Starking fruits increased gradually, reaching a peak at 60 days, then declined from 60 days to 120 days. However, under SCA condition, the mean contents of ethanol and ethyl acetate were lower than those under CS conditions, although acetaldehyde content was higher at 90 and 120 days. The content of acetaldehyde in non-spur-type Starking fruits under SCA conditions was lower than those of spur-type Starkrimson, Redchief and Ultrared Del fruits, but ethanol and ethyl acetate contents in Starking fruits were higher than those of spur-type cultivars after 90 days in storage. Starking fruits under SCA conditions had 13 kinds of volatile aromatic substances, including ketones, aldehydes, alcohols and esters

. During the period 0-120 days in storage, alcohols and esters showed peaks, ketones changed smoothly, but aldehydes increased continuously; the peak of total aromatic volatile substances appeared at 90 days in CA storage, but in SCA it was delayed to 120 days.