EFFECT OF PRESTORAGE TREATMENTS WITH ACETALDEHYDE VAPORS OR ANAEROBIC CONDITIONS ON VOLATILES ACCUMULATION DURING STORAGE OF VARIOUS FRUITS

Acetaldehyde (AA) vapors or anaerobic conditions of N₂ or CO₂ for 24 h, were applied postharvest to various fruits in order to enhance their sensory quality. These treatments resulted mainly in rapid volatiles production by strawberry, feijoa, grape and orange fruits. All AA-treated fruits produced higher levels of AA and ethanol than the control fruits, but that of the strawberries was significantly higher than the levels of the three other fruits. Also N₂- and CO₂-treated fruits produced high levels of AA and ethanol. CO₂-treated orange fruits produced a significantly higher amount of AA and of ethanol than that produced by other treated fruits.

Feijoas and strawberries, which are aromatic fruits, produced distinctive amounts of the volatile esters ethyl acetate and ethyl butyrate, following AA or anaerobic conditions, which affect their aroma and flavor. In feijoas, such treatments improve the taste, while in strawberries the level of volatiles was too high and caused off-flavor.