Postharvest Biology and Technology of Fruits, Vegetables, and Flowers

POSTHARVEST TREATMENTS AFFECTING SENSORY QUALITY 305
kiwifruit. More recently, controlled atmospheres have been introduced to refrigerated containers
for long distance transport by sea. The technology is being used for stone fruits
and other commodities. The use of CA is increasing due to improved cost-effectiveness
in delivering extended shelf life and enhanced produce quality. However, this technology
may affect the volatile composition of the room atmosphere, which in turn may affect the
volatile production of ripe fruit.
“Fuji” apples (Malus × domestica Borkh.) were harvested at two different dates, over
two consecutive years, and stored under different atmosphere conditions (CA and ultra-low
oxygen). Generally, the highest total aroma emission was obtained after 5-month storage
and 1 day of incubation at 20 ◦ C regardless of atmosphere conditions, for early-harvested
fruit. After 7-month storage, the ultra-low oxygen atmosphere depressed total aroma volatile
emission (Echeverria et al., 2004a, b). Physicochemical parameters of “Fuji” apples were
preserved throughout storage, especially in CA-stored apples; however, these apples showed
lower total aroma emission. Sensory acceptability was also higher for CA-stored fruit after
7 months of storage, whereas no significant differences were found for shorter storage
periods. Varela et al. (2005) reported that consumer acceptability and descriptive sensory
analyses of apples, for storage periods of up to 28 days at 20 ◦ C, indicated that the greatest
quality loss was associated with increased alcoholic taste and odor. Treating “Gala” apples
with 1-MCP (1-methylcyclopropene) and then storing them in air or CA or storage in CA
without 1-MCP treatment reduced volatile production compared to apples not treated with
1-MCP and stored in air (Mattheis et al., 2005). “Gala” quality, sensory characteristics,
and volatile production were also characterized following regular atmosphere (RA) storage
without and with a prestorage heat treatment (38 ◦ C for 4 days) or CA storage (Saftner et al.,
2002). Volatile levels were reduced following CA storage compared with RA storage with or
without a prestorage heat treatment. Overall acceptability was higher for CA- than for RAstored
fruit. Sensory scores for sweetness were similar among all treatments. Quality and
sensory characteristics were generally similar in heated and nonheated regular atmospherestored
fruit, and in controlled atmosphere-stored fruit.The results indicate that short-term
CA storage can maintain instrumental and sensory quality of “Gala” apples (Saftner et al.,
2002). CA was found to affect the sensory quality of other crops. A CA storage comprising
2kPaO 2 and 3 kPa CO 2 or3kPaO 2 in combination with 6 kPa CO 2 at 13 ◦ C seems to
be promising for extending the shelf life of the “Kensington Pride” green mature mango
(Mangific a indica L) while still maintaining a high concentration of the major volatile
compounds responsible for the aroma of ripe mangoes (Lalel and Singh, 2004; Lalel et al.,
2005). CA storage also affected the sensory quality of “Tommy Atkins” mango (Bender
et al., 2000). Fruits were harvested at mature green (MG) and tree ripe (TR) stages and stored
for 21 days in air or in CA. The results suggested that properly selected atmospheres, which
prolong mango shelf life by slowing ripening processes, can allow TR mangoes to be stored
or shipped without sacrificing their superior aroma quality. Mahajan and Goswami (2004)
reported that sensory evaluation of litchi (Litchi chinensis Sonn.) held in CA was rated good
throughout 56 days of storage. The volatile profiles of ripe kiwifruit and sensory quality
differed between CA-stored and air-stored fruits, and also among fruits from the different
CO 2 scrubbing systems. However, it remains to be determined whether the differences are
significant to consumers (Burdon et al., 2005). The postharvest life and flavor quality of
three strawberry (Fragaria × ananassa D.) cultivars kept at 5 ◦ C in air or at CA (20 kPa
CO 2 ) were investigated. Under CA conditions, flavor quality was maintained longer than