Submitted to: Gordon Research Conference Proceedings
Publication Type: Abstract only
Publication Acceptance Date: 7/1/2006
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: Flavor is a complex trait that comprises an important part of the internal quality of fresh and lightly processed fruits and vegetables. Simplistically, flavor is made up of sweetness, sourness and aroma due to sugars, acids and volatile compounds, respectively. Flavor quality of fruits and vegetables is optimal at harvest or after ripening and can, at best, be maintained during postharvest storage and handling. Generally speaking, however, flavor quality deteriorates with time after harvest, often faster than appearance. Flavor can be evaluated using sensory techniques, including consumer and trained panels for preference and intensity rating of descriptors, respectively. Flavor can also be measured using HPLC, refractometers and titrators for sugars and acids and gas chromatography/mass spectrometry for aroma compounds. Data will be presented on 1-methylcyclopropene (1-MCP), an ethylene action-inhibitor, effects on apple and tomato shelf life and flavor quality.