Journal of Food Science · 1992 · 26 citations · 20 references
AgricultureFood ScienceHorticultural SciencesFood AnalysisFood ChemistryPostharvest PhysiologyFruit QualityFruit StorageModified Atmosphere PackagingModified Atmosphere StorageVolatile Organic CompoundsVolatile Substance AnalysisCarbon DioxideFruit Volatile CompoundsGas Chromatography-mass SpectrometryModified Atmosphere Storage Of VegetablesPackaging Atmosphere EffectsPackaging For Fresh ProduceQuality Attribute IdentificationVolatile Flavor Compounds
ABSTRACT Volatile compounds were extracted from strawberries stored at 1°C for 10 days under modified atmosphere packaging (MAP) conditions in high barrier pouches flushed with either carbon dioxide, mixed gas, or air, and identified by gas chromatography/mass spectrometry. Canonical variate analysis based on 25 selected volatile compounds classified the samples according to treatment and/or quality level. Unpackaged samples, MAP samples treated with air or mixed gas kept in storage for 3 days, and strawberries evaluated at day 0 were all initially different from strawberries held in carbon dioxide. After 10 days storage, all MAP strawberries were classified close together and quality attribute scores were lower.
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