ENHANCEMENT OF FRUIT AROMA AND QUALITY BY ACETALDEHYDE OR ANAEROBIC TREATMENTS BEFORE STORAGE

Exposure to acetaldehyde (AA), or short anaerobic treatments under N₂ or CO₂ atmospheres, for 24 h prior to storage, influenced fruit quality in various ways.
These treatments stimulated organoleptic attributes associated with the production of volatiles in the fruits during storage.
Application of AA or anaerobic conditions to feijoa induced the production of aroma volatiles including acetaldehyde, ethanol, ethyl acetate and ethyl butyrate.
The enhancement of fruit taste was correlated mainly with the increased aroma volatiles and not with changes in total soluble solids (TSS) or the TSS/acid ratio.

In peach fruit, AA treatments inhibited fruit ripening during storage at 20 °C, manifested as a slower softening rate and lower color development.
However, although AA treatments delayed ripening, after shelf-life the treated fruits were graded as having a better flavor than the control fruits, possibly because of production of more volatiles and the prevention of over-ripe flavors.

International Symposium on Postharvest Treatment of Horticultural Crops

E. Pesis

https://doi.org/10.17660/ActaHortic.1994.368.45