Influence of evolution of off-flavors and quality for raspberry 'Grandeur'(R) 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 (O-2 and CO2) and the quality parameters (weight losses, colour, total solid soluble and the titratable acidity) of the 'Grandeur'(R), a new everbearing red raspberry, stored at 1 +/- 1 degrees C for 5 days followed by 20 +/- 1 degrees C for 3 days to simulate the supply chain of the product. Raspberry fruits were stored with two types of film, a commercial polypropylene (F1) (control) and a biodegradable non-commercial film (F2) for 8 days. 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, 0.30 and 0.59 mu g L-1, respectively), and had values of 14.8 and 12.1 kPa for O-2 and CO2.