Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

Modified atmosphere packaging (MAP) has been found to extend the shelf life of raspberries, but temperature fluctuations could result in quality and aroma changes. Fruits cv. Himbo Top were evaluated after wrapping with biodegradable and polypropylene (PP) films under passive and active MAP conditions for 96 h (48 h at 1°C followed by 48 h at 18°C). A PP macro-perforated film was used as control. After 48 h the biodegradable film maintained fruit colour parameters near to harvest value (L 26.9 and 27.6, respectively for passive and active atmospheres) and, as the temperature increased, it was the only film used that facilitated storage of fruit for up to 96 h (24.4–25.9 kPa of CO2). Qualitative and quantitative differences were found in the initial 54 volatile compounds; after 96 h raspberries stored under passive and active MAP showed a similar aroma profile, mainly dominated by terpenes (73 and 62%, respectively).