کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9489600 | 1628755 | 2019 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impacts of minimal processing and hot water dipping of 'Sonata' strawberries on volatiles emitted during storage
ترجمه فارسی عنوان
اثرات مینیمم پردازش و آب گرم شدن توت فرنگی سوناتا در فرآورده های فرآوری شده در طول ذخیره سازی
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش باغداری
چکیده انگلیسی
Strawberries flavour attributes are important quality parameters that have a significant impact on consumer acceptability. Minimal processing and postharvest treatments in many cases neglect the importance of flavour attributes or sacrifice them for better appearance and/or longer shelf life. In addition, only few information is available on the impact of postharvest handling on flavour attributes. Thus, the objectives of this paper were to investigate: i) the effects of minimal processing on changes in composition and relative abundance (%) of volatile organic compounds (VOCs) emitted from strawberries; and ii) the effects of hot water treatments (45â°C) at different dipping duration (5 and 10âmin) on the shift in VOC composition of 'Sonata' strawberries. Based on gas chromatography-mass spectrometry (GC-MS) analysis, the volatile profiles obtained for strawberries were significantly (pââ¤â0.05) influenced by minimal processing. Aldehydes were most abundant in strawberry puree (34.1%) compared to sliced samples (17.5%) and none were detected in the headspace of intact fruit. Esters were most abundant in the sliced samples (62.9%) compared to intact strawberries (51.2%) and fruit puree (â 49%) samples. Hot water treatment and dipping durations had significant impact on the synthesis of methyl and ethyl esters and acetaldehyde in comparison to the untreated (control) samples (pââ¤â0.05). At the end of storage, concentrations of methyl acetate (4.9â±â0.86âmg mLâ1), methyl butanoate (6.7â±â0.05âmg mLâ1), ethyl butanoate (0.6â±â0.37âmg mLâ1), and acetaldehyde (3.1â±â0.99âmg mLâ1) were lowest in strawberries dipped in hot water at 45â°C for 10âmin. In contrast, hot water treatment with dipping duration of 5âmin best maintained and enhanced the synthesis of methyl butanoate and prevented the accumulation of methyl isobutyl ketone. This study showed that minimal processing had a significant impact on the volatile profile of 'Sonata' strawberries, and that hot water treatments play a crucial role on the emission of volatile compounds.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Scientia Horticulturae - Volume 243, 3 January 2019, Pages 385-391
Journal: Scientia Horticulturae - Volume 243, 3 January 2019, Pages 385-391
نویسندگان
Oluwafemi J. Caleb, Kathrin Ilte, Werner B. Herppich, Martin Geyer, Pramod V. Mahajan,