Publications
NIBIOs employees contribute to several hundred scientific articles and research reports every year. You can browse or search in our collection which contains references and links to these publications as well as other research and dissemination activities. The collection is continously updated with new and historical material.
2024
Authors
Anne MartinussenAbstract
No abstract has been registered
Abstract
In Norway, there is political goal to increase the degree of self-sufficiency of fruits. To achieve this goal, the sales period of Norwegian produced apple fruit needs to be extended, and thus, the storage technology improved. Sensory quality is of importance for consumers acceptability of the apple fruit. The aim of this study was to evaluate the sensory properties of the apple cultivars ‘Red Elstar’ and ‘Rubinstep’ treated with 1-methylcyclopropene (1-MCP) in combination with storage in regular and controlled atmosphere. Before storage, the harvested fruit were divided into two parts; half treated with 1-MCP and the other half untreated. A semi-trained sensory panel evaluated selected sensory properties of apple fruit harvested in 2021, 2022, and 2023, and stored in regular or controlled atmosphere at 2°C for 5.5, 5.5, and 4 months, respectively. Treatment with 1-MCP in combination with controlled atmosphere storage resulted in the highest sensory score of firmness, crispiness, and juiciness, and lowest score for mealiness and sweetness. Fruit stored in a regular atmosphere without 1-MCP had less acidity and the fruitiest aroma. How to obtain optimal taste of ‘Rubinstep’ and ‘Red Elstar’ after the different post-harvest treatments will be discussed.
Abstract
In Norway, the apple cultivar ‘Red Aroma’ accounts for approximately one third of the Norwegian production. Treatment with 1-MCP has been tested on fruit of different ripening degrees to improve shelf-life and sensory properties. Fruits were harvested and treated with 1-MCP at one-week intervals starting two weeks before optimal harvest time (OHT) and ending two weeks after OHT. Fruits were stored until the end of November in regular atmosphere at 4 °C. A semi-trained sensory panel evaluated selected sensory parameters in addition to measurements of physiochemical parameters using traditional methods. The panel evaluated 1-MCP treated fruit from all harvest times as more acidic, firmer, less mealy, crisper, and juicier than the untreated fruit. The untreated fruit harvested one or two weeks after OHT were more aromatic (floral and fruity aroma), sweeter, and riper. Intensity of grassy flavour was lowest for the untreated fruit after the optimal harvest time. Some of the evaluated sensory properties correlated with measured physiochemical parameters. Optimal sensory quality in relation to harvest time and 1-MCP treatment will be discussed.
Authors
May Bente BrurbergAbstract
No abstract has been registered
Authors
Begum BilgicAbstract
No abstract has been registered
Abstract
No abstract has been registered
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No abstract has been registered
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No abstract has been registered
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Abstract
No abstract has been registered