Relationship between fruit density and quality parameters, levels of sugars, organic acids, bioactive compounds and volatiles of two nectarine cultivars, at harvest and after ripening

Aubert, Christophe; Chalot, Guillaume; Lurol, S.; Ronjon, Alexis; Cottet, V.

doi:10.1016/j.foodchem.2019.124954

Cited by 30 publications

(13 citation statements)

References 31 publications

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“…Nectarine fruits are rich in vitamins and various phenols and flavonoids which contribute to their antioxidant activities (Chen et al, 2016;Xi et al, 2017). The shelf life of nectarine fruits is short (approximately 4 -8 days) due to rapid softening, despite preservation efforts (Xi et al, 2017;Aubert et al, 2019). Low-temperature storage is an effective method of delaying the decay of nectarine fruits after harvest.…”

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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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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show abstract

“…Phenolics are also important nutritionally in peaches, with major groups being flavonols, anthocyanins, and hydrocinnamic acids, and a higher polyphenol content was found to be associated with higher density nectarines [21]. During ripening, phenolics increase and then fall again, and there seems to be a complex interaction with ethylene signalling [22].…”

Section: Growth Regulator Control Of Peach Ripening and Phytochemical...mentioning

confidence: 99%

Molecular Investigations of Peach Post-Harvest Ripening Processes and VOC Biosynthesis Pathways: A Review Focused on Integrated Genomic, Transcriptomic, and Metabolomic Approaches

Sirangelo

Rogers

Spadafora

2022

The 1st International Online Conference on Agriculture—Advances in Agricultural Science and Technology

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“…The occurrence of the Maillard reaction could not be judged. Therefore, it can be suggested that the changes in contents of carbonyl compounds and amino compounds were caused by the physiological mechanism of adversity during the storage period [46,47].…”

Section: Variation In Browning and Contents Of Primary Metabolites During Storage Periodsmentioning

confidence: 99%

Effects of Different Storage Conditions on the Browning Degree, PPO Activity, and Content of Chemical Components in Fresh Lilium Bulbs (Liliumbrownii F.E.Brown var. viridulum Baker.)

et al. 2021

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Although Lilium brownii (L.brownii) bulbs are popular fresh vegetables, a series of quality problems still remain after harvest. In this study, fresh L.brownii bulbs were placed in the dark at 25, 4, and −20 °C and under light at 25 °C from 0 to 30 days; the chemical compositions were analyzed by ultraviolet spectrophotometry (UV) and high-performance liquid chromatography quadrupole time-of-flight mass spectrometry (HPLC-Q-TOF-MS). During the 30-day storage period, the browning degree increased over the storage time and with increasing temperature, but the contents of proteins and free amino acids decreased and were aggravated by light. The total polyphenol content increased until the 6th day at 25 °C (dark or light), but it did not significantly accumulate at −20 or 4 °C. The reducing sugar content showed a dynamic balance, but the total polysaccharide content decreased constantly in the four storage conditions. The polyphenol oxidase (PPO) activity increased with storage time and increasing temperature, while it was inhibited by light. The increase rates of malondialdehyde (MDA) content at −20 °C and light (25 °C) were higher than those at 4 and 25 °C. In addition, 12 secondary metabolites were identified, most of which accumulated during the storage period, for example, 1-O-feruloyl-3-O-β-D-glucopyranosylglycerol; 1,3-O-di-p-coumaroylglycerol; 1-O-feruloyl-3-O-p-coumaroylglycerol; and 1,2-O-diferuloylglycerol. The variations in nutrient levels had a low correlation with browning, but the variations in MDA, PPO, and secondary metabolite (phenolic acids) levels had a high correlation with browning. In conclusion, fresh L.brownii bulbs should be stored at a low temperature (4 °C) and in dark condition, and browning bulbs are excellent materials for secondary metabolite utilization.

show abstract

Relationship between fruit density and quality parameters, levels of sugars, organic acids, bioactive compounds and volatiles of two nectarine cultivars, at harvest and after ripening

Cited by 30 publications

References 31 publications

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

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

Molecular Investigations of Peach Post-Harvest Ripening Processes and VOC Biosynthesis Pathways: A Review Focused on Integrated Genomic, Transcriptomic, and Metabolomic Approaches

Effects of Different Storage Conditions on the Browning Degree, PPO Activity, and Content of Chemical Components in Fresh Lilium Bulbs (Liliumbrownii F.E.Brown var. viridulum Baker.)

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