Induction of certain aroma volatiles in feijoa fruit by postharvest application of acetaldehyde or anaerobic conditions

Abstract

ABSTRACT Postharvest application of acetaldehyde (AA) vapour or anaerobic conditions of N, or C02 for 24 h to hand-picked feijoa (Feijoa sellowiana Berg) fruits caused the accumulation of volatiles, which increasedfruit aroma and flavour. The volatiles, AA, ethanol, ethyl acetate and ethyl butyrate, were produced at high concentrations in treated fruit held for 13 days in storage at 20°C whereas in the control fruits the levels remained very low. A sensory panel judged the treated fruits to be sweeter than the controls, although there was no significant difference in the total soluble solids or acidity between the treated and the non-treated feijoas. Treatment with 98% N2 for 24 h was most effective for volatile production. Moreover, fruits in the N2 treatment maintained the best appearance after storage for 13 days at 20°C. Key words: Feijoa sellowiana. Acca sellowiana, acetaldehyde, aroma volatiles, ethyl acetate, ethyl butyrate, taste. INTRODUCTION One of the most important processes accompanying fruit ripening is the increase in the production of volatile compounds which contribute to fruit aroma and flavour. Acetaldehyde (AA),