Influence of different banana cultivars on volatile compounds during ripening in cold storage

被引：54

作者：

de Vasconcelos Facundo, Heliofabia Virginia ^{[1
]}

Garruti, Deborah dos Santos ^{[2
]}

dos Santos Dias, Carlos Tadeu ^{[3
]}

Cordenunsi, Beatriz Rosana ^{[1
,4
]}

Lajolo, Franco Maria ^{[1
,4
]}

机构：

[1] Univ Sao Paulo, Dept Food Sci & Expt Nutr, BR-05508900 Sao Paulo, Brazil

[2] CNPAT, Embrapa Agroind Trop, BR-60511110 Fortaleza, Ceara, Brazil

[3] Univ Sao Paulo, Dept Exact Sci, BR-13418900 Piracicaba, SP, Brazil

[4] Univ Sao Paulo, NAPAN, Food & Nutr Res Ctr, BR-05508900 Sao Paulo, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2012年 / 49卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

Esters; Low temperature; Musa acuminata L; Principal component analysis; Tolerance; SOLID-PHASE MICROEXTRACTION; FRUIT; OILS;

D O I：

10.1016/j.foodres.2012.08.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aroma responsible for the flavor of fruits is highly susceptible to low temperatures in storage. The present study investigated the volatile composition of the Nanicao and Prata banana cultivars by testing pulp and whole fruit under cold storage conditions. The volatile fractions were characterized using headspace solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The cold storage induced changes in the volatile profile relative to the profile of the control group. The result of principal component analysis revealed that cold storage more strongly affects the Nanicao than the Prata cultivar. Esters such as 2-pentanol acetate, 3-methyl-1-butanol acetate, 2-methylpropyl butanoate, 3-methylbutyl butanoate, 2-methylpropyl 3-methylbutanoate and butyl butanoate were drastically reduced in the cold group of the Nanicao cultivar. Our results suggest that the metabolism responsible for the production of volatile compounds is related to the ability to tolerate low temperatures. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：626 / 633

页数：8

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