Effect of the Commercial Ripening Stage and Postharvest Storage on Microbial and Aroma Changes of 'Ambrunes' Sweet Cherries

被引：24

作者：

Joaquin Serradilla, Manuel ^{[2
]}

Martin, Alberto ^{[1
]}

Hernandez, Alejandro ^{[1
]}

Lopez-Corrales, Margarita ^{[2
]}

Lozano, Mercedes ^{[3
]}

de Guia Cordoba, Maria ^{[1
]}

机构：

[1] Univ Extremadura, Agr Engn Sch, Badajoz 06007, Spain

[2] Res Ctr Finca La Orden Valdesequera, Dept Hort, Badajoz 06187, Spain

[3] Technol Inst Food & Agr Extremadura INTAEX, Badajoz 06071, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2010年 / 58卷 / 16期

关键词：

Sweet cherry; microbial quality; volatile compounds; ripening stage; postharvest storage; VARIETIES; QUALITY; FLAVOR; BIOSYNTHESIS; VOLATILES;

D O I：

10.1021/jf102004v

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The purpose of this work was to investigate the effect of the commercial ripening stage and postharvest storage on microbial and aroma changes of 'Ambrunes' sweet cherries. The microbial counts and volatile profile of sweet cherry batches automatically sanitized and classified in three commercial ripening stages were studied for five postharvest storages. The batches were also evaluated sensorially, and the correlations between volatile compounds and aroma quality were determined. The microbial counts provided evidence that 21 days of cold storage is near the maximum extension of 'Ambrunes' sweet cherry storage in maintaining the minimal microbial quality during their shelf-life period. Relevant changes associated with longer cold storages were found in different aroma constituents with a negative impact on flavor. These changes were more evident in less ripened sweet cherries, including a decrease of (E)-2-hexenal and 1-hexanol and an increase of 2-methyl-propanal and 2-methyl-butanal. These compounds could constitute a good tool to predict flavor quality in 'Ambrunes' sweet cherries during the cold-storage process.

引用

页码：9157 / 9163

页数：7

共 24 条

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