Postharvest Treatments Affecting Sensory Quality of Fresh and Fresh-Cut Products - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 304

“Blackamber” plum ( Prunus salicina Lindell) consumer acceptance and market life
were highly dependent on harvest date. Based on this work, “Blackamber” plums were
well adapted to late harvest, but proper postharvest temperature management, including
ripening, and marketing within its market life potential are necessary to maintain flavor
(Crisosto et al., 2004). The influence of maturation and storage on quality of plum ( Prunus
domestica L.) cultivars was evaluated after harvesting from early to overripe ripening stages
(Kreck et al., 2005). There was a large acceptance of fresh overripe fruits picked at the end
of the harvesting period. Although statistical correlations between analytical and sensorial
parameters were mainly found between sweetness and soluble dry mass and between the
attributes sourness/unripe/green/astringency and total acidity, sweetness and sourness were
the deciding factors in determining the general acceptability of the fruits by consumers.
Apple aroma volatiles and sensory quality were significantly affected by harvest date based
on the fruit color. Higher red color fruit had higher concentrations of aroma volatiles than
the lower red color grading (Thybo et al., 2005). The quality parameters of muskmelon ( C.
melo L var. reticulatus Naud) are often related to sugar content and aroma composition.
The aroma development and sensory assessment in two Israeli “Galia” melon cultivars ( C.
melo var. reticulatus , cv. C8 and cv. 5080) was monitored, based on two ripening stages
(partially ripe and ripe). The best quality and sensory attributes were obtained with fruit
that was harvested when light yellow with some green areas. At this stage of maturity, fruit
had a longer shelf life and a better aroma and sensory qualities (Fallik et al., 2001). Similar
results were reported by Senesi et al. (2005) for two muskmelon varieties that were assayed
for quality and sensory at three different ripening stages (unripe, ripe, and overripe) and by
Lalel et al. (2003) with mango. The pulp of ripe mango fruit harvested at the sprung green
stage exhibited higher total amounts of aroma volatiles than fruit harvested at either earlier
(mature green) or later (half-ripe or ripe) stages. Harvest date was found to affect sensory
quality of carrots. Delaying the harvest date increased the sensory scores for crispness,
sweetness, and overall flavor and decreased scores for bitterness. Storage, on the other
hand, had little effect on sensory quality (Suojala and Tupasela, 1999).
14.4 Postharvest treatments
Postharvest handling practices do not improve the quality of fruit after harvest; they only
slow the rate at which deterioration occurs. Practices such as washing, sorting, sizing, pack-
ing, wrapping, and temperature management are services for the consumer, and generally
do not improve inherent quality.
14.4.1 Controlled atmosphere
Controlled atmosphere (CA) storage is used to extend the storage life of seasonal perish-
ables. CA refers to the introduction of low oxygen (O 2 ) and/or high carbon dioxide (CO 2 )
atmosphere to a container or an airtight enclosure holding the product. The atmosphere is
“controlled” by a sequence of measurements and corrections throughout the storage period
and is used as a supplement to proper refrigerated storage and distribution. Controlled at-
mosphere has been used historically in large storage facilities where levels of atmospheric
gases are continuously monitored and adjusted to maintain optimal concentrations. It is
typically applied to commodities amenable to long-term storage such as apples, pears, or