Effect of chitosan-lemon essential oil coatings on volatile profile of strawberries during storage

被引：119

作者：

Perdones, Angela ^{[1
]}

Escriche, Isabel ^{[1
]}

Chiralt, Amparo ^{[1
]}

Vargas, Maria ^{[1
]}

机构：

[1] Univ Politecn Valencia, Inst Ingn Alimentos Desarrollo, Dept Tecnol Alimentos, E-46022 Valencia, Spain

来源：

FOOD CHEMISTRY | 2016年 / 197卷

关键词：

Biopolymer; Film; Volatile; Storage; Postharvest; Essential oil; Fragaria x ananassa; FRAGARIA X ANANASSA; REFRIGERATED STORAGE; EDIBLE COATINGS; OLEIC-ACID; QUALITY; ANTIOXIDANT; AROMA;

D O I：

10.1016/j.foodchem.2015.11.054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Chitosan coatings containing lemon essential oils were described as effective at controlling fruit fungal decay at 20 degrees C during 7 days. In this work, GC-MS was used to characterise the volatile compounds of strawberries during cold storage in order to analyse the influence of fruit coatings with chitosan, containing or not containing lemon essential oil, on the volatile profile of the fruits. The coatings affected the metabolic pathways and volatile profile of the fruits. Pure chitosan promoted the formation of esters and dimethyl furfural in very short time after coating, while coatings containing lemon essential oil incorporated terpenes (limonene, gamma-terpinene, p-cymene and alpha-citral) to the fruit volatiles and enhanced the fermentative process, modifying the typical fruit aroma composition. No effect of chitosan coatings was sensorially perceived, the changes induced by lemon essential oil were notably appreciated. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：979 / 986

页数：8

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