Influence of Evolution of Off-Flavors and Quality for Raspberry cv. Grandeur® Storage with a Modified Atmosphere Packaging in the Supply Chain Management

The raspberry (Rubus idaeus L.) fruit is considered a very delicate and highly perishable fruit. This study was conducted to evaluate the evolutions of acetaldehyde (AA), ethyl acetate (EA), ethanol (ETOH), the headspace gas composition (O2 and CO2) and the quality parameters (weight losses, colour, total solid soluble and the titratable acidity) of the cv. Grandeur®, a new everbearing red raspberry, stored at temperatures of 1±1°C and 20±1°C respectively to simulate the supply chain of the product. Raspberry fruits were stored with two types of film, a commercial polypropylene (F1) and a biodegradable non commercial film (F2) for 8 days (5 days at 1±1°C and 3 days at 20±1°C). Both films maintained raspberry fresh weight. Fruit held with the biodegradable non commercial film (F2) exhibit lesser levels of AA, EA and ETOH evolution (0.02 μg/l, 0.30 μg/l and 0.59 μg/l respectively),and had values of 14.8 kPa and 12.1 kPa for O2 and CO2