Articles
EFFECT OF CO2 ENRICHED ATMOSPHERES ON ETHANOL ACCUMULATION IN DIFFERENT RIPENESS STAGES OF KIWIFRUIT
Article number
498_34
Pages
293 – 298
Language
English
Abstract
Controlled atmospheres allow kiwifruit to be stored for up to 150 days and then sent from the central markets of Mexico City to retail markets in other cities.
Any excess of CO2 in the atmosphere might increase ethanol accumulation within the fruit.
We attempted to use ethanol accumulation in kiwifruit as an index of fruit sensitivity to CO2 and to determine if ripeness stage could influence this response.
Gas chromatography was used to measure ethanol concentration in kiwifruit tissues.
Titratable acidity, pH, and total soluble solids (°Brix) were measured and sensory evaluation was performed to determine possible relationships to ethanol accumulation.
Ripeness stage had a big influence in ethanol accumulation within kiwifruit tissues.
As the fruit approaches to senescence ethanol accumulation is higher, however no changes were observed neither in chemical parameters nor in sensory evaluation.
Any excess of CO2 in the atmosphere might increase ethanol accumulation within the fruit.
We attempted to use ethanol accumulation in kiwifruit as an index of fruit sensitivity to CO2 and to determine if ripeness stage could influence this response.
Gas chromatography was used to measure ethanol concentration in kiwifruit tissues.
Titratable acidity, pH, and total soluble solids (°Brix) were measured and sensory evaluation was performed to determine possible relationships to ethanol accumulation.
Ripeness stage had a big influence in ethanol accumulation within kiwifruit tissues.
As the fruit approaches to senescence ethanol accumulation is higher, however no changes were observed neither in chemical parameters nor in sensory evaluation.
Publication
Authors
L. López, R.M. Galicia, R. Alonso, D. Cabrera, J. Rocha, J. Rodriguez, A. Torres, M.A. Armella
Keywords
Controlled atmosphere, zymasis, off-flavour, Mexico
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