No abstract

The quality retention characteristics of strawberry and carrot purees dried using the Refractance Window TM (RW) drying method were evaluated against freeze drying, drum drying, and spray drying methods. Ascorbic acid retention of the strawberry purees (94.0%) after RW drying was comparable to 93.6% in freeze-drying. The carotene losses for RW drying were 8.7% (total carotene), 7.4% (␣-carotene), and 9.9% (␤-carotene), which were comparable to losses of 4.0% (total carotene), 2.4% (␣-carotene), and 5.4% (␤-carotene) for freeze-dried carrot purees. The color of the RW-dried carrot purees was comparable to fresh puree. For RW-dried strawberry purees, the color retention was comparable to freeze-dried products. RW drying altered the overall perception of aroma in strawberries.

Volatile ester molecules are important contributors to the perception of fruit taste. Biosynthesis of volatile compounds occurs via several biochemical pathways. Ongoing studies have concentrated on alcohol acetyl transferase, the terminal step in the acetate ester synthesis pathway. Our studies on volatile biosynthesis in apples have revealed several interesting phenomena. First, the nature and amount of volatile compounds are cultivarand strain-dependent. Studies with `Delicious' show a relationship between amount of peel coloration and flavor volatile content of tissue. Second, it is possible to manipulate the preharvest growing environment to influence the content of some volatiles in the fruit. Third, generation of volatiles is closely linked to the onset of climacteric ripening. Other experiments show the response of apples to different storage conditions with regard to volatile ester synthesis. In some cultivars softening apparently provides ester precursor molecules, leading us to speculate that there are glycosidically bound intermediates that are liberated by the action of cell-wall degradation.

We identified volatile compounds of barley flour and determined the variation in volatile compound profiles among different types and varieties of barley. Volatile compounds of 12 barley and two wheat cultivars were analyzed using solid phase microextraction (SPME) and gas chromatography. Twenty-six volatiles comprising aldehydes, ketones, alcohols, and a furan were identified in barley. 1-Octen-3-ol, 3-methylbutanal, 2-methylbutanal, hexanal, 2-hexenal, 2-heptenal, 2-nonenal, and decanal were identified as key odorants in barley as their concentration exceeded their odor detection threshold in water. Hexanal (46-1269 microg/L) and 1-pentanol (798-1811 microg/L) were the major volatile compounds in barley cultivars. In wheat, 1-pentanol (723-748 microg/L) was a major volatile. Hulled barley had higher total volatile, aldehyde, ketone, alcohol, and furan contents than hulless barley, highlighting the importance of the husk in barley grain aroma. The proanthocyanidin-free varieties generally showed higher total volatile and aldehyde contents than wild-type varieties, potentially due to decreased antioxidant activity by the absence of proanthocyanidins.

Cassava (Manihot esculenta Crantz) roots, the fourth most important food crop of the world, is the major carbohydrate source for more than 600 million people in Africa, parts of Latin America, Oceania, and Asia. Besides being a rich source of starch (∼80% of root), the root is also rich in vitamin C, some carotenoids, calcium, and potassium. Upon harvest, roots begin a process of physiological decay within 24-36 h called postharvest physiological deterioration or PPD. The early events leading to PPD are not known. Research to date concerning the study of PPD has mostly focused on the signaling events several hours after harvest. Upon examination of physiological and biochemical changes occurring 3 or 4 h after cassava root detachment, changes in the nature and type of volatile compounds emitted, secondary metabolites accumulated, and changes in the expression of key genes in reactive oxygen species (ROS) turnover were observed along with a correspondent increase in tissue cytoplasmic singlet oxygen presence using radical-specific fluorescent imaging of tissue samples. It is likely that these findings have significant implications to help us understand and assist in dissection of the early events leading to the postharvest deterioration of cassava root.