Abstract
Changes in aroma volatiles and sensory attributes with respect to litchi (Litchi chinensis Sonn.) fruit subjected to SO 2 fumigation, dilute HCl (pH 0.9-1) dip after SO 2 fumigation, modified atmosphere packaging (MAP) (17% O 2 + 6% CO 2 ) and controlled atmosphere (CA) conditions (CA-1, 3% O 2 + 7% CO 2 ) at 2 °C, 90% RH for 21 d were investigated. Citronellol and geraniol are responsible for the fruity, floral, rose and citrus aroma in 'Mauritius' litchi fruit. Different postharvest treatments affected the retention of citronellol and geraniol content during storage as follows: MAP (17% 0 2 + 6% CO 2 ) > CA (3% O 2 + 7% CO 2 ) > SO 2 > SO 2 ―HCl dip. A trained panel described woody (alloaromadendrene), spicy (ar-curcumene) and 'wine' (ethanol) notes most strongly in SO 2 -fumigated or SO 2 + HCl dipped fruit. The untrained panel preferred the fruit in MAP and disliked commercially SO 2 -fumigated or SO 2 + HCl dipped fruit. The MAP packed fruit showed absence of decay and reduced pericarp browning with acceptable marketability.
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