ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Volatile constituents of Bing sweet cherry fruit following controlled atmosphere storage.

Mattheis, J. P.; Buchanan, D. A.; Fellman, J. K.;

Journal of Agricultural and Food Chemistry Year: 1997 Vol: 45 Issue: 1 Pages: 212-216 Ref: 34 ref.

1997

บทคัดย่อ

Volatile constituents of Bing sweet cherry fruits were analysed by purge and trap sampling from fruit homogenates at harvest and after air or controlled atmosphere (5% O2 and 0.1-20% CO2) storage for up to 12 weeks at 1 deg C. Acetic acid and aldehydes were quantitatively the largest volatile compounds present at harvest. Changes during storage in the concentrations of 3 compounds previously identified as contributors to sweet cherry fruit flavour, benzaldehyde, E-2-hexenal and hexanal, were independent of storage conditions. Ethanol accumulated in fruit stored in 15 or 20% CO2 with 5% O2, after 6 weeks of storage. Qualitative and quantitative changes in ester production, particularly ethyl acetate, were coincident with the accumulation of ethanol. 2-Propanol concentrations were consistently highest in fruit stored in 5% O2 with 0.1% CO2. Some qualitative changes in volatile production after 4 weeks of storage were unrelated to storage conditions and may reflect metabolic changes occurring durin

g sweet cherry senescence. A number of esters were not detectable after 4 weeks of storage, and several compounds, including butanal, 2-butanone and pentyl acetate, were only detected after 4 weeks of storage.