Nectarine volatilome response to fresh-cutting and storage

Ceccarelli, Alessandro; Farneti, Brian; Khomenko, Iuliia; Cellini, Antonio; Donati, Irene; Aprea, Eugenio; Biasioli, Franco; Spinelli, Francesco

doi:10.1016/j.postharvbio.2019.111020

Cited by 19 publications

(13 citation statements)

References 46 publications

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“…A total of 40 components were tentatively identified using NIST library including alcohols, aldehydes, esters, lactones and terpenoides. The compounds found in the current study were often reported by other authors in fruits, such as hexanal and other C6 derivates in strawberry purees [43] and peach [44,45], oleic acid, ionone, lactones in peach [46] and terpenoids in peach [44].…”

Section: The Volatile Profilesupporting

confidence: 87%

Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study

Bleoancă

Pătraşcu

Borda

2021

Foods

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A bottom-up approach identifying equivalent effects of high-pressure processing (HPP—600 MPa, 20 °C, 10 min), thermal treatment (TT—70 °C, 15 min) and high pressure-mild thermal processing (HPMT—600 MPa, 50 °C, 10 min) on quality and stability of peach–strawberry puree was applied during refrigerated storage. TT and HPP ensured 3-log aerobic bacteria inactivation at first, while HPMT reduction was below the detection limit. After 21 days all samples had equivalent microbiological stability. A 2.6-fold increase in the residual activity of PPO and POD was found in the HPP sample compared to TT and HPMT samples (1st day); after 21 days PPO, POD and TPC were equivalent for TT and HPP peach–strawberry purees. Equivalent volatile profile and rheology behavior was observed after 21 days of all samples’ storage. Meanwhile, the color of the HPP, TT and HMPT samples remained significantly different (p < 0.05) throughout the whole storage period, with the lowest browning index registered for HPP samples.

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Section: The Volatile Profilesupporting

confidence: 87%

Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study

Bleoancă

Pătraşcu

Borda

2021

Foods

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“…Aroma is one of the most critical parameters responsible for fruit quality and consumer acceptance. Nectarine fruits' volatiles have been intensively investigated, and more than 100 compounds have been identified, including alcohols, aldehydes, terpenoids, esters, and lactones (Aubert and Milhet, 2007;Ceccarelli et al, 2020). The characteristic nectarine fruits' aroma contains C6 compounds such as hexanal, 2-hexenal, hexanol, and lactones, mainly γ-and δ-decalactones.…”

Section: Introductionmentioning

confidence: 99%

Changes in free and glycosidically bound volatile compounds of nectarine fruit during low-temperature storage

Zhang¹,

Zhou²,

Jiang³

et al. 2022

IFRJ

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Free and glycosidically bound volatiles are two essential aroma compounds contributing to the flavour of nectarine fruits. To explore the relationship between free and bound volatiles in nectarine fruits during postharvest storage, they were first harvested and then subjected to the temperatures of 1, 5, and 8°C for 35 d, and the changes in volatile compounds, β-glucosidase (β-Glu) activity, and the expression of UGT (UDP-glucosyltransferase) involved in the accumulation of bound linalool were determined. Results showed that nectarine fruits stored at 5°C had the lowest contents of free volatile compounds due to damage from chilling injury, and the contents of esters and lactones decreased at 1 and 5°C. The contents of bound volatiles increased during the early storage period, and decreased afterwards due to an increase in β-Glu activity. Corresponding to the higher contents of bound volatiles at 1°C, the β-Glu activity in nectarine fruits stored at 1°C was significantly lower than that in nectarine fruits stored at the other two temperatures.

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“…The reason of the low classification performance in strawberry is considered to be that it is not chopped. As a matter of fact, it has been scientifically proven that chopped fruits will lose their freshness faster and spoil earlier [22]. It is predicted that strawberry freshness determination will be made with higher accuracy with e-nose by using chopped strawberries in the new studies in this field.…”

Section: Discussionmentioning

confidence: 99%

“…So, the study has to be developed by increasing the variety of fruits and vegetables. In addition, in scientific studies, it has been suggested to use electronic gas sensors instead of commercial mass spectrometers or gas chromatography in detecting the freshness of fruits [22]. Undoubtedly, the odors emitted by the fruits change daily and these can be detected by the gas chromatography method.…”

Section: Discussionmentioning

confidence: 99%

Determination of Chopped Fruits Freshness with High Accuracy by Using Electronic Nose

Tozlu

2022

Academic Platform Journal of Engineering and Smart Systems

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Especially for the last 20 years many studies have been made in the field of health, chemistry and food with the electronic nose which is a very popular research area thanks to development of sensor technology. In these studies, high achievements have been obtained in many subjects ranging from disease detection to identification of bacterial species and from determination of food quality to aroma separation. In the study, the variation of the freshness of some fruits prepared for eating was examined with an electronic nose according to the days. Fruits as chopped melon, peach, banana and uncut strawberries were put on plates separately and all of them were stored at the room temperature for 5 days. A low cost electronic nose has been made with the MQ branded 11 gas sensors. Fruits were sniffed 15 times for each day at the same time zone. Sensors' data were transferred to the computer via 2 Arduino Uno microcontroller cards and recorded to computer with an interface program made up in the LabVIEW environment. Then, features were extracted from the obtained data taken from the sensors, and the extracted features were classified by using the k-Nearest Neighbors and Neural Network Classification Algorithms. Best classification accuracies were obtained as; 93.28% for melon, 80.80% for peach, 84.80% for banana and 75.78% for strawberry.

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Nectarine volatilome response to fresh-cutting and storage

Cited by 19 publications

References 46 publications

Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study

Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study

Changes in free and glycosidically bound volatile compounds of nectarine fruit during low-temperature storage

Determination of Chopped Fruits Freshness with High Accuracy by Using Electronic Nose

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