INFLUENCE OF TEMPERATURE, 1-MCP, MA AND CA ON QUALITY AND AROMA PROFILES OF 'GOLDRICH' APRICOTS
The influence of two storage temperatures (1 and 8°C), 1-MCP, modified atmosphere (MA) and controlled atmosphere (CA) was evaluated on quality (firmness, acidity, TSS and skin colour), incidence of decay and aroma profiles of Goldrich apricots. Although storing fruit under MA and CA at 1°C better prevented fruit softening, 1-MCP treatment was more effective to limit the incidence of decay. Firmness losses were better reduced by 1-MCP treatment when fruit were stored under regular atmosphere (RA), but this effect was not observed as storage time increased. Regarding storage under MA, accumulation of carbon dioxide (CO2) inside the Xtend® packaging induced internal browning disorders. Aroma profiles of stored fruit clearly differed from those at harvest. For fruit stored under RA, similar volatiles patterns were observed. MA at 1 and 8°C influenced the aroma production, which was discriminated from the other storage conditions.
Gabioud Rebeaud, S., Maurer, A., Cotter, P.Y., Baumgartner , D. and Christen, D. (2015). INFLUENCE OF TEMPERATURE, 1-MCP, MA AND CA ON QUALITY AND AROMA PROFILES OF 'GOLDRICH' APRICOTS. Acta Hortic. 1071, 297-302
apricot, modified atmosphere, controlled atmosphere, 1-MCP, fruit quality, electronic nose, aroma profiles