Effects of Polyethylene Packaging on Flavor Retention and Volatile Production of 'Starking Delicious' Apple.

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  • リンゴ‘スターキング・デリシャス’果実の食味保持と揮発性成分生成に及ぼすポリエチレン包装の影響
  • リンゴ スターキング デリシャス カジツ ノ ショクミ ホジ ト キハツセイ

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Abstract

Starking Delicious' apple fruit (Malus domestica Borkh.) were packaged hermetically in low density polyethylene bags of 30 and 50 μm thicknesses, and stored for 11 weeks at 8°C. Oxygen concentrations in 30 and 50 μm thick bags ranged from 1215% and 5 9% ; carbon dioxide concentrations 4% and 56%, respectively. The polyethylene packaging inhibited carbon dioxide and ethylene evolution. Softening of apples in 30 and 50 μm thick bags was retarded 2 and 4 weeks, respectively, compared with the fruits in perforated bags.<BR>The characteristic volatiles of apple, such as butyl acetate and 2-methylbutyl acetate were produced at the beginning of storage. In perforated bags, the production of these esters was high on early period of the storage. But, as senescence of the fruit proceeded, ethyl alcohol and ethyl esters became the dominant volatiles. In the 50 μm thick package, the production of ethyl alcohol and ethyl estars, which are non-characteristic aromatic compounds for apple, was enhanced shortly after packaging; whereas production of butyl acetate and 2-methylbutyl acetate was decreased. These changes in the production of aromatic compounds resulted in an off-flavor. In the 30 μm thick package, the production of butyl acetate and 2-methylbutyl acetate was slightly inhibited, whereas ethyl alcohol and the esters were low during storage.

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