Postharvest Treatments Affecting Sensory Quality of Fresh and Fresh-Cut Products - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 308

acceptability. Immersing sapote mamey fruit ( Pouteria sapota ) at 40-60 ◦ C for 40-60 min
did not influence the aroma and taste of the fruit (Diaz-Perez et al., 2001). Hot water-
treated ber fruits ( Ziziphusmauritiana Lamk, cv. “Umran”) at 50 ◦ C for 5 min and stored in
modified atmospheric bags (sealed polythene bags) were qualitatively better than control
fruits in terms of taste and appearance, even after day 8 of storage. The control fruits were
not found acceptable after day 4 of storage (Lal et al., 2002). Heating Tarocco blood oranges
( Citrus sinensis Linn. Obsek) at 37 ◦ C for 48 h after harvest adversely affected fruit flavor
and taste after storage (Schirra et al., 2002). Intermittent warming at 2 ◦ C 1 week at 11 ◦ C

and temperature conditioning for 7 days at 16 ◦ C affected pummelo-grapefruit hybrid fruit
( Citrusgrandis

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Citrusparadise cv. Oroblanco) taste and the amounts of off-flavor volatiles
emitted from the fruit. Taste panels indicated that the taste score of untreated control fruit
gradually decreased during long-term storage. The taste of intermittent warming-treated
fruit remained acceptable even after 16 weeks of storage, and TC-treated fruit remained
acceptable for up to 12 weeks (Porat et al., 2003).

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14.4.4 Temperature management

Temperature management is one of the most important factors affecting the quality of fresh
produce. There is an optimum storage temperature for all products. The ideal temperature
often depends on the geographic origin of the product. Temperature management is a key
tool to extend storability and shelf life of the fresh harvested produce, by slowing both
physiological and pathological deterioration.
The production of aroma compounds of strawberry fruit ( Fragaria

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ananassa ev.
Chandler) was markedly influenced by storage time and temperature. Strawberries stored at
0 ◦ C retained an acceptable overall quality for the longest storage duration; however, berries
stored at temperatures higher than 0 ◦ C had more aroma compounds and higher antioxidant
capacity during the postharvest period (Ayala-Zavala et al., 2004). A significant reduction
in total aroma volatile production was observed in mature green mango fruit ( M. indica L.
“Kensington Pride”) stored at 0, 5, 10, or 15 ◦ C compared with fruit stored at 20 ◦ C (Nair et al.,
2003). The degree of reduction in aroma volatile compounds depended on the severity of
chilling injury caused by bad temperature management. Carrots ( Daucus carota L.) were
processed into shreds and stored for up to 4 months at

24 ◦ C (frozen storage), or the roots
were stored for up to 4 months at 1 ◦ C (refrigerated storage) followed by processing into
shreds. A considerable increase in aroma volatiles was observed during refrigerated storage,
whereas the aroma volatiles were around the same level during frozen storage (Kjeldsen
et al., 2003). Biolatto et al. (2005) reported that sensory characteristics, such as sweet, acid,
and bitter taste and typical flavor intensity, were not affected by cold quarantine treatments of
grapefruit ( Citrus paradise Macf.). Therefore, this treatment and temperature management
may have important commercial applications for grapefruit without adversely affecting its
quality. The effect of storage temperature on the chemical composition and sensory quality
of custard apple ( Annona squamosa L.) fruits stored at 10, 15, 20, and 25 ◦ C was studied
(Prasanna et al., 2000). The texture, taste, and flavor of ripe fruits held at 25 and 20 ◦ C
were superior followed by fruits stored at 15 ◦ C. Cooling before ripening at 20 ◦ C led to the
best flavor of peach fruit ( P.persica L.) without excessive total losses. These results helped
in the optimization of warming cycles during cold storage used to avoid chilling-injury
development on peaches (Fernandez-Trujillo et al., 2000).

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