Effects of four storage conditions on the sugar content, acidity, and flavor of “Guanxi” honey pomelo

This research examined the influence of the Pomelo fruit flavor characteristics of four storage methods—room temperature (CK), low‐temperature storage (LTS), modified storage of the atmosphere (MA), and controlled storage atmosphere (CA). The contents, type, and changes in the composition of the taste determining substances have been identified, including sugars, organic acids, and bitter substances. In addition, a sensory assessment was used to calculate the relation between storage and sweetness, acidity, and intensity changes. Results showed the content and change in each taste substance could not be directly related to the taste intensity and fruit flavor. A new taste intensity scale, with a significant correlation between sensory attributes (R2 = .991) was developed for taste assessment. Results indicated that CA storage could effectively control the reduction in sweetness and acidity and reduce the increase in bitterness. Practical applications The taste intensity scale can be used as an indicator for screening and selecting good‐quality storage methods. CA storage technology is a suitable method for improving the taste of stored pomelo fruits.