Effect of modified atmosphere packaging and storage temperature on volatile composition and postharvest life of minimally-processed pomegranate arils (cvs. 'Acco' and 'Herskawitz')

被引：88

作者：

Caleb, Oluwafemi J. ^{[1
,2
]}

Opara, Umezuruike Linus ^{[1
]}

Mahajan, Pramod V. ^{[3
]}

Manley, Marena ^{[2
]}

Mokwena, Lucky ^{[4
]}

Tredoux, Andreas G. J. ^{[5
]}

机构：

[1] Univ Stellenbosch, Fac AgricSci, South African Res Chair Postharvest Technol, Postharvest Technol Res Lab, ZA-7602 Stellenbosch, South Africa

[2] Univ Stellenbosch, Fac AgricSci, Dept Food Sci, ZA-7602 Stellenbosch, South Africa

[3] INRA Res, Montpellier, France

[4] Univ Stellenbosch, Mass Spectrometry Unit, Cent Analyt Facil, ZA-7602 Stellenbosch, South Africa

[5] Univ Stellenbosch, Fac AgricSci, Dept Viticulture & Oenol, Inst Wine Biotechnol, ZA-7602 Stellenbosch, South Africa

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2013年 / 79卷

基金：

新加坡国家研究基金会;

关键词：

Flavour life; Volatiles; Postharvest life; Pomegranate arils; Microbial stability; SHELF-LIFE; AROMA COMPOUNDS; FLAVOR QUALITY; FRUITS;

D O I：

10.1016/j.postharvbio.2013.01.006

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

This study investigated the effects of passive modified atmosphere packaging (MAP), storage temperature (5, 10 and 15 degrees C) and duration of 14 days on the postharvest quality attributes, compositional change in flavour attributes and microbiological quality of minimally processed pomegranate arils (Punica granatum cvs 'Acco' and 'Herskawitz'. Volatile compounds were extracted via headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 17 and 18 volatiles were detected and identified in the headspace of pomegranate juices of 'Acco' and 'Herskawitz', respectively. Based on the physicochemical attributes and microbial evaluation, the postharvest life of MA-packaged 'Acco' and 'Herskawitz' was limited to 10 days due to fungal growth >= 2 log CFU g(-1) at 5 degrees C. However, the concentration (%) and compositional changes in volatile compounds indicated that the flavour/aroma life (7 days) was shorter than the postharvest shelf-life based on appearance and other physicochemical (10 days) for both cultivars. (c) 2013 Elsevier B.V. All rights reserved.

引用

页码：54 / 61

页数：8

共 28 条

[1] Effect of Maturity Stage and Storage on Flavor Compounds and Sensory Description of Berrycactus (Myrtillocactus geometrizans) [J].