title: Comparison of the volatile profile and sensory analysis of 'Golden Reinders' apples after the application of a cold air period after ultralow oxygen (ULO) storage.
abstract: All efforts to improve fruit quality are rewarded when consumers are satisfied after tasting the fruit. Apples are often stored under controlled atmosphere conditions to preserve them over time, but this frequently results in a loss of flavor. The aim of this work, which was based on two seasons, was to evaluate the influence of a period of short-term air storage (periods of 2 and 4 weeks) after removal from ultralow oxygen (ULO) storage (1 kPa of O(2)/1 kPa of CO(2)) with respect to increases in volatile compound emissions and the effect on standard and sensory quality in 'Golden Reinders' apples. The results showed that emissions of 26 volatile compounds increased as a result of ULO + 2 weeks or ULO + 4 weeks of storage. However, the results of tastings involving a panel of consumers and trained experts revealed that this increase was not matched by corresponding increases in either the degree of consumer preference or flavor attributes.
authors.affiliation: Postharvest Unit, UdL-IRTA, XaRTA, Rovira Roure 191, 25198 Lleida, Spain. rosa.altisent@irta.cat
authors.forename: Rosa
authors.initials: R
authors.lastname: Altisent
authors.forename: Jordi
authors.initials: J
authors.lastname: Graell
authors.forename: Isabel
authors.initials: I
authors.lastname: Lara
authors.forename: Luisa
authors.initials: L
authors.lastname: López
authors.forename: Gemma
authors.initials: G
authors.lastname: Echeverría
mesh_terms: D003080:Cold Temperature; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D027845:Malus / Q000737:chemistry*; D010100:Oxygen / Q000032:analysis*; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds; D010100:Oxygen