Researchers from the CNR in Avellino and Foggia have published a study on Food Chemistry after 21 days spent monitoring volatile compounds, qualities and sensory parameters of Ferrovia cherries packed in Air of in different modified atmospheres and placed in cold storage units.
- Low-O2 = 1% O2 / 0.03% CO2;
- High-CO2 = 16% O2 / 20% CO2;
- Mix = 1% O2 / 20% CO2),
“Results showed that Ferrovia cherries are sensitive to CO2 accumulation (over 20%) in low-oxygen modified atmosphere (around 1%) as shown by the increase of the respiration rate, biosynthesis of fermentative volatile metabolites and sensory perception of off-odors,” explained researchers.
“However, high-CO2 treatments seemed to preserve the quality and sensory traits, presumably thanks to the high initial concentration of O2 (16%), which could limit the synthesis of ethyl esters and y-butyrolactone and maintain the accumulation of odd-odors below the sensory perception thresholds.”
“In addition, PLSR analysis allowed to select 1-pentanol as a putative marker for sensory alteration and hexanal and 2-hexanal as possible predictors of freshness for Ferrovia cherries.”.
Source: R. Cozzolino, A. Martignetti, M. Cefola, B. Pace, I. Capotorto, B. De Giulio, N. Montemurro, M.P. Pellicano, ‘Volatile Metabolites, Quality and Sensory Parameters of “Ferrovia” Sweet Cherry Cold Stored in Air or Packed in High CO2 Modified Atmospheres’, 14 febbraio 2019, Food Chemistry.