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Influence of post-storage temperature on the aroma production by apples after controlled-atmosphere storage



Influence of post-storage temperature on the aroma production by apples after controlled-atmosphere storage



Journal of Science of Food and Agriculture 26(10): 1611-1612



Cox's Orange Pippin apples, after storage in 2% O2 at 3 deg C for 31/2 months, produced on ripening at 20 deg much smaller amounts of volatile esters than they did after harvest or after storage in air. This was correlated with a marked loss of flavour. The inhibition of volatile production could be relieved considerably if the apples were first kept in air at 5-15 deg after storage, before transfer to 20 deg.

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Accession: 000407336

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