Volatile compounds,quality parameters and consumer acceptance of ‘Pink Lady®’ apples stored in different conditions |
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| Affiliation: | 1. College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China;2. College of Food Engineering, Ludong University, Yantai, Shandong, 264025, China;1. Federal Institute of Santa Catarina (IFSC), Campus Urupema, Senadinho Road, Center, Urupema, Santa Catarina, 88625-000, SC, Brazil;2. Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil;3. Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil;1. Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil;2. Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil;1. Department of Agronomy, State University of Santa Catarina, Lages, Brazil;2. Competence Center for Fruit Growing – Lake Constance and Physiology of Specialty, Crops University of Hohenheim, Ravensburg, Germany;3. Department of Food Science and Technology, Biotechnical Faculty, Ljubljana, Slovenia;1. Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria, 97105-900, RS, Brazil;2. Federal Institute of Santa Catarina (IFSC), Campus Urupema, Knowledge Road, Center, Urupema, Santa Catarina, 88625-000, SC, Brazil;3. Department of Food Science and Technology, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria, 97105-900, RS, Brazil;1. College of Horticulture, Northwest Agricultural & Forestry University, Yangling, Shaanxi 712100, China;2. College of Enology, Agricultural & Forestry University, Yangling, Shaanxi 712100, China |
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| Abstract: | Standard quality parameters, consumer acceptance, and volatile compound emission of ‘Pink Lady®’ apples (Malus × domestica Borkh.) were measured at harvest and after 14 and 25 weeks of cold storage in three different atmospheres. After storage, fruit were left to ripen for 1 and 7 days at 20 °C before instrumental and sensory measurements were performed. Data were subjected to principal component analysis (PCA) and partial least square regression (PLSR). PLSR results indicated that the parameters positively influencing acceptability were soluble solid content, titratable acidity, background colour, and emission of hexyl 2-methylbutanoate, hexyl hexanoate, hexyl propanoate, butyl 2-methylbutanoate, 2-methylbutyl acetate and butyl propanoate. Results of sensory analyses revealed the treatments considered in this work could be split into two levels of acceptability. |
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