Effect of high-oxygen and high-carbon-dioxide atmospheres on strawberry flavor and other quality traits

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 5, 2001, Pages 2370-2375

  Pérez, Ana G ^a   Sanz, Carlos ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Aroma; Flavor; High oxygen atmospheres; Quality; Strawberry

Indexed keywords

CARBON DIOXIDE; OXYGEN;

AGRICULTURE; AIR QUALITY; ARTICLE; ATMOSPHERE; CARBON DIOXIDE MEASUREMENT; CHEMISTRY; FLAVOR; FOOD PRESERVATION; FRUIT; NONHUMAN; ODOR; TASTE;

CARBON DIOXIDE; FOOD PRESERVATION; FRUIT; OXYGEN; SMELL; TASTE;

EID: 0034842837     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001438l     Document Type: Article

References (5)

1. Talbot, M. T.; Chau, K. V. Precooling Strawberries; Circular 942. Florida Cooperative Extension Service IFAS; University of Florida: Gainesville, FL, 1991.
2. Kader, A. A. Modified atmospheres during transport and storage. In Postharvest Technology of Horticultural Crops; Kader, A. A., Ed.; University of California, Division of Agriculture and Natural Resources: Oakland, CA, 1992; pp 85-92.
3. Smith, R. B. Controlled atmosphere storage of Redcoat strawberry fruit. J. Am. Soc. Hortic. Sci. 1992, 117, 260-264.
4. Shamaila, M.; Powrie, W. D.; Skura, B. J. Sensory evaluation of strawberry fruit stored under modified atmosphere packaging (MAP) by quantitative descriptive analysis. J. Food Sci. 1992, 57, 1168-1172.
5. Larsen, M.; Watkins, C. B. Firmness and concentrations of acetaldehyde, ethyl acetate and ethanol in strawberries stored in controlled and modified atmospheres. Postharvest Biol. Technol. 1995, 5, 39-50.