Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 8/22/2018
Publication Date: 2/18/2020
Citation: Plotto, A., Bai, J., Baldwin, E.A. 2020. Effect of CA/MA on sensory quality. Book Chapter. https://doi.org/10.1016/B978-0-12-804599-2.00007-7.
Technical Abstract: Controlled atmosphere (CA), modified atmosphere packaging (MAP) and use of edible coatings create an atmosphere different from air, where O2 is reduced and CO2 is elevated and ethylene concentrations can be suppressed along with fruit respiration. The purpose of using these storage techniques is to prolong product shelf life by delaying ripening and senescence. Along with physiological changes relating to ripeness are biochemical changes in the cell, which affect texture, flavor and taste through composition of cell wall structure, sugars, acids and volatile compounds. This chapter reviews these biochemical changes and provides examples on how CA and MAP affect sensory quality of stored fruit.