บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Post-harvest changes in some volatile flavour constituents of yellow passion fruit (Passiflora edulis f. flavicarpa).

Narain, N. and Bora, P. S.

Journal of the Science of Food and Agriculture. Volume 60, Number 4, 1992. Pages 529-530.

1992

บทคัดย่อ

Post-harvest changes in some volatile flavour constituents of yellow passion fruit (Passiflora edulis f. flavicarpa).

The yellow, passion fruit (Passiflora edulis f. flavicarpa) was stored after harvest at ambient temperature (29 +/- 2 degrees C). Volatile flavour components were analysed up to a period of 15 days using a headspace technique combined with high-resolution gas chromatography and mass spectrometry. Several compounds--ethyl butanoate, hexyl butanoate, ethyl hexanoate, ethyl acetate, 2-heptanone, benzaldehyde and 1-hexanol--were quantitatively monitored during post-harvest storage of fruit.