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- Author or Editor: Raymond E. Anderson x
Fruit of apple (Malus domestica Bork) stored in air for 3 to 4 months at 0°C before being placed in CA (delayed-CA) generally were of intermediate quality between apples stored in CA soon after harvest and those stored in air. Apples from CA had lower respiration rates, higher acidities, and were rated harder and juicier by taste panelists than apples stored in air. Four cultivars responded similarly to these storage conditions.
Sensory and compositional attributes including low boiling point flavor volatiles of peaches [Prunus persica (L.) Batsch cvs. ‘Redskin’ and ‘Rio Oso Gem’] stored in a controlled atmosphere were analyzed. Intensities of fruitiness of ‘Redskin’ and acidity of both cultivars decreased during the 9- and 15-week storage periods. Intensities of bitterness, mustiness, and fermented attribute were low but were sufficient to affect desirability. Volatile and nonvolatile components accounted for some of the variation in sensory attributes. The amount of variation explained by components increased when volatile peak areas were converted to logarithms for the stepwise multiple regression analysis.