Abstract
AbstractApplication of acetaldehyde (AA) vapour (1500–6000 μl litre−1) for 4 h, or at a constant concentration of 5000 μl litre−1 for durations of 1 to 4 h, caused changes in the appearance and sensory quality of strawberries (Fragaria × ananassa Duch). Some of these treatments induced rapid production of the volatiles ethanol, ethyl acetate, and ethyl butyrate as found in the strawberry juice. Application of 5000 μl litre−1 AA for only 1 h or of 1500 μl litre−1 AA for 4 h induced volatiles in modest amounts, which increased fruit aroma and improved taste as determined by a taste panel. A longer duration (3–4 h) of AA application of 3000–6000 μl litre−1 caused off‐flavours in the berries. Acetaldehyde treatments for 4 h reduced decay development during storage for 4 days at 5°C following 1 day at 20°C.
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