Volatile compounds profile of fresh-cut peki fruit stored under different temperatures

被引：11
|
作者：
Damiani, Clarissa [1 ]
de Barros Vilas Boas, Eduardo Valerio [1 ]
Ferri, Pedro Henrique [2 ]
Pinto, Daniella Moreira [1 ]
Rodrigues, Luiz Jose [1 ]
机构：
[1] Univ Fed Lavras UFLA, Dept Ciencia Alimentos, BR-37000200 Lavras, MG, Brazil
[2] Univ Fed Goias, Inst Quim, Goiania, Go, Brazil
来源：
CIENCIA E TECNOLOGIA DE ALIMENTOS | 2009年 / 29卷 / 02期
关键词：
exotic fruit; Caryocar brasiliense Camb; storage;
D O I：
10.1590/S0101-20612009000200032
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this work was to identify and verify the influence of time and temperature on the volatile compounds profile of fresh cut peki. Peki fruits were washed, sanitized, their kernels were extracted, and they were packaged and stored for 15 days at 0, 5, and 10 degrees C and 6 days at 22 degrees C. The volatiles compounds were analyzed by GC - MS. Ethyl hexanoate and ethyl octanoate were found in higher percentages, 63 and 16.3%, respectively. The determined volatiles were not influenced by the storage period. Hexanoic acid, ethyl 2-octenoate and ethyl decanoate were not influenced by the different temperatures. The temperatures 0, 5, and 10 degrees C did not influence ethyl hexanoate, ethyl 2-hexenoate and ethyl octanoate either. In addition, the temperatures 5, 10, and 22 degrees C did not influence ethyl hexanoate, cis-beta-ocimene and ethyl octanoate. The temperature of 22 degrees C determined higher percentages of ethyl hexanoate and lower percentages of ethyl octanoate, in comparison to the temperature of 0 degrees C, and higher percentages of ethyl 2-hexenoate in comparison to the temperatures of 0, 5, and 10 degrees C. The temperature of 5 degrees C determined higher percentage of cis-beta-ocimene when compared with the temperature of 0 degrees C. The storage temperatures of 0 and 5 degrees C were the most appropriate for the conservation.
引用
收藏
页码：435 / 439
页数：5
相关论文
共 50 条
  • [11] Maintaining quality of fresh-cut kiwifruit with volatile compounds
    Wang, CY
    Buta, JG
    POSTHARVEST BIOLOGY AND TECHNOLOGY, 2003, 28 (01) : 181 - 186
  • [12] Loss of Aroma Volatile Compounds in Fresh-cut Carrots
    Forney, Charles
    Jordan, Michael A.
    Fillmore, Sherry A. E.
    HORTSCIENCE, 2009, 44 (04) : 1059 - 1060
  • [13] Antioxidant properties and shelf-life extension of fresh-cut tomatoes stored at different temperatures
    Odriozola-Serrano, Isabel
    Soliva-Fortuny, Robert
    Martin-Belloso, Olga
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2008, 88 (15) : 2606 - 2614
  • [14] Myrosinase activity and quality parameters on fresh-cut Chinese cabbage stored at two different temperatures
    Catalano, A. E.
    Todaro, A.
    Spagna, G.
    NEW BIOTECHNOLOGY, 2009, 25 : S128 - S129
  • [15] Respiratory activity and ethylene evolution of fresh-cut crisphead lettuce stored under two temperatures
    Mattos, Leonora Mansur
    Moretti, Celso Luiz
    Chitarra, Adimilson Bosco
    Fernandes Chitarra, Maria Isabel
    CIENCIA E AGROTECNOLOGIA, 2008, 32 (06): : 1985 - 1990
  • [16] Fresh-cut radish using different cut types and storage temperatures
    del Aguila, Juan Saavedra
    Sasaki, Fabiana Fumi
    Heiffig, Lilia Sichmann
    Ortega, Edwin Moises Marcos
    Jacomino, Angelo Pedro
    Kluge, Ricardo Alfredo
    POSTHARVEST BIOLOGY AND TECHNOLOGY, 2006, 40 (02) : 149 - 154
  • [17] Characterisation of volatile profile and sensory analysis of fresh-cut "Radicchio di Chioggia" stored in air or modified atmosphere
    Cozzolino, Rosaria
    Martignetti, Antonella
    Pellicano, Mario Paolo
    Stocchero, Matteo
    Cefola, Maria
    Pace, Bernardo
    De Giulio, Beatrice
    FOOD CHEMISTRY, 2016, 192 : 603 - 611
  • [18] The role of esterified compounds in the development of staleness in fresh-cut fruit
    Lamikanra, O
    CHALLENGES IN TASTE CHEMISTRY AND BIOLOGY, 2004, 867 : 263 - 274
  • [19] Effect of cutting type and sanitizers on the browning of fresh cut peki fruit
    Rodrigues, Luiz Jose
    de Barros Vilas Boas, Eduardo Valerio
    Ferreira de Paula, Nelio Ranieli
    Pinto, Daniella Moreira
    Piccoli, Roberta Hilsdord
    CIENCIA E AGROTECNOLOGIA, 2011, 35 (03): : 560 - 567
  • [20] Effect of different temperatures on the quality of fresh-cut Peruvian carrot
    Nunes, Elisangela Elena
    Vilas Boas, Eduardo Valerio de B.
    Piccoli, Roberta H.
    Xisto, Andrea Luiza R. P.
    Vilas Boas, Brigida M.
    HORTICULTURA BRASILEIRA, 2010, 28 (03) : 311 - 315
12345