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Malic acid declined much more in RA fruit, explaining the ‘sour’ perception in CA fruit, but there was no difference in soluble solids concentrations. Although the effects of CA storage on other apple cultivars and other climacteric fruits may not be as pronounced, the findings for ‘Gala’ apples are representative of the negative impact CA can have on fruit flavor and aroma. On the other hand, Tough and Hewitt (2001) reported that despite a dramatic decline in production of esters such as butyl acetate during CA storage of ‘Pacific Rose’ apples, an untrained taste panel found that this had little effect on overall flavor, and the only perceived off flavor was in RA fruit, increasing with duration of storage and shelf life. |
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poyoro(金币+50, 翻译EPI+1): Thanks for your translation 2011-03-04 11:53:06
| 苹果酸在RA水果下降更多，这解释了CA果实'酸'的看法，但没有在可溶性固形物含量的差异。虽然CA贮藏对其他苹果品种和其它呼吸跃变性水果的影响可能不会像宣称的那样明显，但在'嘎拉'苹果的结果是可能对CA储藏对水果的味道和香味的负面影响的代表。另一方面，Tough 和 Hewitt（2001年）报告，尽管在CA存储过程中”太平洋玫瑰”苹果中的酯类如醋酸丁酯生成急剧下降，未受过训练的味道品尝小组发现，这种存储过程对整体的味道影响不大，只有在RA水果中感觉不到的味道，随储藏和保存的持续时间延长而增加。 |
2楼2011-03-03 23:48:48
