Changes in volatile constituents of blackcurrants (Ribes nigrum L. cv. ‘Titania’) following controlled atmosphere storage
Jamil Harb, Riyad Bisharat and Josef Streif
Postharvest Biology and Technology, Volume 47, Issue 3, March 2008, Pages 271-279
2008
บทคัดย่อ
Changes in volatile constituents of blackcurrants (Ribes nigrum L. cv. ‘Titania’) following controlled atmosphere storage
Blackcurrants (Ribes nigrum L. cv. Titania) were stored for 6 weeks under air and the following controlled atmosphere (CA) storage conditions: 12:18; 18:18; 6:2 and 18:2 (kPa CO2:kPa O2). The emission of volatiles was assessed after 3 and 6 weeks (prolonged storage) and analyzed by GC/MS. Fifty-three volatile compounds were quantified through calibration curves. Fruit that were stored in air, for either 3 or 6 weeks, did not differ significantly from freshly harvested fruit with respect to total terpene volatiles. However, decreasing O2 levels and increasing CO2 levels retarded the capacity of 3-week stored fruit to synthesize terpenes, although prolonged storage under these conditions led to a partial recovery. Differential changes among the various groups of terpenes were more important, where terpene alcohols reached a peak in 6-week air-stored fruit, and storing berries under a high CO2 level (18 kPa) and/or decreasing O2 level (2 kPa) resulted, in most cases, in lower biosynthesis of these alcohols compared to 6-week air-stored fruit. Non-terpene compounds, mainly esters and alcohols, were also increased in air-stored fruit. CA storage conditions led to a transitory reduction in the emission of alcohols but a recovery was recorded with prolonged storage. Non-terpene esters differed greatly in storage, in particular the ester ethyl butanoate. Air-stored fruit at both sampling dates synthesized significantly higher amounts of esters than freshly harvested fruit but a significant decline was observed for branched butyl substances (2-methylbutanoate) after 6 weeks storage.