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Characterisation of Strawberry Aroma at Super Oxygen Condition


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  • Product Description

Fresh strawberries are highly perishable fruits. This paper reports on the relation between super-atmospheric oxygen packaging and aroma production in strawberries. At the same time, the impact on strawberry quality (color, firmness), and sensory quality were also assessed . Volatile compounds were extracted from the headspace of strawberries stored at 7 degrees C for 0, 4 and 7 days under different gas conditions. Super-atmospheric oxygen concentrations were applied in combination with or without elevated CO2 concentrations and the volatile production was measured with GC- MS. The result showed that when strawberries were submitted to different CA treatments, the quality and aroma profiles drastically changed. The color evaluated by sensory panel correlates well with the instrumentally measurements of color, but firmness weak correlations were found. The aroma patterns of the strawberries treated with CA correlated sufficiently with the sensory evaluation.

Product Specifications
SKU :COC99921
AuthorLi Sun
Number of Pages68
Publishing Year2011-05-20T00:00:00.000
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00