Effects of Temperature and Storage Conditions on Aroma Volatile Compounds in Fresh-Cut Melon (Cucumis melo L. cv. Kuylin)

被引：0

作者：

Fuggate, P. ^{[1
]}

Wongs-Aree, C. ^{[1
]}

Kyu, K. L. ^{[1
]}

Kanlayanarat, S. ^{[1
]}

Noichinda, S. ^{[2
]}

机构：

[1] King Mongkuts Univ Technol Thonburi, Sch Bioresources & Technol, Bangkok 10140, Thailand

[2] King Mongkuts Univ Technol North Bangkok, Fac Sci Appl, Bangkok 10800, Thailand

来源：

EUROPE-ASIA SYMPOSIUM ON QUALITY MANAGEMENT IN POSTHARVEST SYSTEMS - EURASIA 2007 | 2008年 / 804卷

关键词：

melon; fresh-cut; acetate esters; temperature; storage;

D O I：

10.17660/ActaHortic.2008.804.89

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Effects of various temperatures on altered volatiles of fresh-cut hybrid melon (Cucumis melo L. cv. Kuylin) during storage were investigated. Fresh-cut melon cubes were packed in plastic trays and sealed with plus-polyethylene terephthalate (P-PET) film. Fresh-cut melon were stored in different atmosphere conditions of 5 and 10 degrees C for 7 days or stored at 5 degrees C for 2 days and then transferred to 10 degrees C for 5 days. Total esters of headspace in the packages were analyzed using solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). Total acetate esters of the constituents including ethyl acetate, ethyl propionate, ethyl 2-metylpropionate, ethyl butyrate, butyl acetate, ethyl 2-methylbutyrate, 2-methylbutyl acetate, ethyl hexanoate and hexyl acetate. The results provide evidence that the formation of esters, major components of the fresh-cut melon volatile profile, is dependent upon the storage temperature and O-2/CO2 inside packaging.

引用

页码：605 / 609

页数：5

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