Influence of biodegradable coatings on the volatiles profile of fresh-cut 'Paluma' guava

被引：1

作者：

Silva, R. S. ^{[1
]}

Silva, S. M. ^{[2
]}

Melo, F. S. N. ^{[1
]}

Guimaraes, G. H. C. ^{[2
]}

Madruga, M. S. ^{[1
]}

Lima, R. P. ^{[2
]}

Beaudry, R. M. ^{[3
]}

机构：

[1] Univ Fed Paraiba UFPB, Lab Anal Flavor, PPGCTA, CT, Joaao Pessoa, Paraiba, Brazil

[2] UFPB, CCA, PPGA, Lab Biol & Tecnol Poscolheita, Areia, Paraiba, Brazil

[3] Michigan State Univ, Dept Hort, Postharvest Lab, E Lansing, MI USA

来源：

III INTERNATIONAL CONFERENCE ON FRESH-CUT PRODUCE: MAINTAINING QUALITY AND SAFETY | 2016年 / 1141卷

关键词：

modified atmosphere; chitosan; sodium alginate; calcium chloride; quality; AROMA-ACTIVE COMPOUNDS; FRUIT PSIDIUM-GUA[!text type='JAVA']JAVA[!/text; CHEMICAL-COMPOSITION; TROPICAL FRUIT; L; CONSTITUENTS; COMPONENTS; MATURITY; CHITOSAN; QUALITY;

D O I：

10.17660/ActaHortic.2016.1141.40

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Fresh-cut 'Paluma' guava is highly appreciated for its characteristic aroma and taste. However, due to the fresh-cut operations the volatiles profile may change. Edible coatings may affect the biosynthesis of specific compounds or modify the profile of volatiles. The objective of this study was to evaluate changes in the volatiles profile of slices of fresh-cut 'Paluma' guava coated with chitosan at 2% (CH), calcium chloride at 1% (CC), calcium chloride at 1% + sodium alginate at 1% (CC+ SA), calcium chloride at 1% + chitosan at 2% (CC+ CH) and without coating (W). The evaluation of the volatile profile was performed by SPME-GC-MS after 4 days of storage at 3 +/- 1 degrees C and 75 +/- 4% RH. Odor, taste, and texture were positively correlated with hexanal, hexenal (2E), hexenol (3Z), and 1-hexanol, which may account for the higher overall acceptance of slices coated with CC and CH. Coating 'Paluma' guava slices with CH and with CC resulted in maintenance of a volatile profile similar to that of the control on the fourth day.

引用

页码：319 / 326

页数：8

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