Influence of postharvest treatments on visual appearance, sensory analysis and aroma volatile compounds of ‘Mauritius’ litchi fruit during storage
Elize Hanekom, Dharini Sivakumar, Yvette Naudé, Egmont Richard Rohwer and Lise Korsten
Postharvest Biology and Technology, Volume 57, Issue 3, September 2010, Pages 155-161
2010
บทคัดย่อ
Changes in aroma volatiles and sensory attributes with respect to litchi (Litchi chinensis Sonn.) fruit subjected to SO2 fumigation, dilute HCl (pH 0.9–1) dip after SO2 fumigation, modified atmosphere packaging (MAP) (17% O2 + 6% CO2) and controlled atmosphere (CA) conditions (CA-1, 3% O2 + 7% CO2) at 2 °C, 90% RH for 21 d were investigated. Citronellol and geraniol are responsible for the fruity, floral, rose and citrus aroma in ‘Mauritius’ litchi fruit. Different postharvest treatments affected the retention of citronellol and geraniol content during storage as follows: MAP (17% O2 + 6% CO2) > CA (3% O2 + 7% CO2) > SO2 > SO2–HCl dip. A trained panel described woody (alloaromadendrene), spicy (ar-curcumene) and ‘wine’ (ethanol) notes most strongly in SO2-fumigated or SO2 + HCl dipped fruit. The untrained panel preferred the fruit in MAP and disliked commercially SO2-fumigated or SO2 + HCl dipped fruit. The MAP packed fruit showed absence of decay and reduced pericarp browning with acceptable marketability.