Effects of cold storage on aroma compounds of white- and yellow-fleshed peaches
Effects of cold storage on aroma compounds of white- and yellow-fleshed peaches
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DOI：
10.1007/s00217-007-0682-0
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发表时间：
2008-04
影响因子：
3.3
通讯作者：
A. Raffo;N. Nardo;M. R. Tabilio;F. Paoletti
中科院分区：
文献类型：
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作者：
A. Raffo;N. Nardo;M. R. Tabilio;F. Paoletti
采用搅拌棒吸附萃取法(SBSE)测定了两个桃品种的挥发性成分，其中1个品种为黄肉桃。春女士)和一个白色肉质(cv.雷吉娜·比安卡)。对于这两个品种，考虑了四个不同的实验样本，每个样本都是由四种不同栽培措施获得的果实形成的。为了研究冷藏对桃挥发性成分的影响，对所有桃实验样品在1℃下贮藏1周和2周后，再加上常温下1天的香气成分的变化进行了监测，而且只对来自cv的4个实验样品进行了监测。Regina Bianca先生说，还评估了储存前热水处理(46°C，25分钟)的效果。在SBSE分离得到的化合物上，用GC-MS对24种化合物进行了鉴定和定量：饱和和不饱和内酯、醛、C13去甲异戊二烯、单萜类、醇和酯类化合物。白色肉质品种的特征是C13去甲异戊二烯含量较高，特别是8，9-脱氢阿司匹酮。在所有实验样品中，在常温下储存1周后，再加上1天，观察到总内酯显著增加(平均增加89%)。这一增长是由于具有较长侧链的饱和内酯(γ-和δ-十内酯)和不饱和内酯((Z)-DEC-7-烯-5-内酯和γ-茉莉内酯)的显著积累。储存两周后进行的分析显示，桃子的总内酯水平接近收获时在样品中检测到的水平，这表明增加储存时间会降低水果积累这些影响桃子香气的特征化合物的能力。冷藏对C13去甲异戊二烯组分也有类似的影响，虽然不是很明显，但仅在cv。瑞金娜·比安卡。另一方面，我们没有发现冷藏对C60醛的单一影响，而芳樟醇只在cv样品中检测到。收获时的春女，在储藏的头几天很快就消失了。在简历的样品中。经热水处理后，果实贮藏1周后，内酯含量较未处理果实显著降低，可能对内酯积累和香气发育有抑制作用。
The stir bar sorptive extraction (SBSE) technique was used to determine volatile constituents in two peach cultivars, one yellow-fleshed (cv. Spring Lady) and one white-fleshed (cv. Regina Bianca). For both cultivars four distinct experimental samples were considered, each formed by fruits obtained with four different cultivation practices. In order to investigate the effects of cold storage on the volatile profile, on all peach experimental samples changes in aroma compounds after 1 and 2 weeks of storage at 1°C, plus 1 day at ambient temperature, were monitored; moreover, only on the four experimental samples from cv. Regina Bianca, the effect of a prestorage hot water treatment (46°C for 25 min) was also evaluated. On the isolate obtained by SBSE, 24 compounds were identified and quantified by GC-MS: saturated and unsaturated lactones, aldehydes, C13norisoprenoids, monoterpenes, alcohols and esters. The profile of the white-fleshed cultivar was characterised by a higher level of C13norisoprenoids, and, in particular, of 8,9-dehydrotheaspirone. In all experimental samples after 1 week of storage, plus 1 day at ambient temperature, a marked increase (on average by 89%) in total lactones was observed. This increase was due to a noticeable accumulation of saturated lactones with longer side chains (γ- and δ-decalactone) and unsaturated lactones ((Z)-dec-7-en-5-olide and γ-jasmolactone). Peaches analysed after 2 weeks of storage showed total lactone levels close to those detected in the samples at harvest, suggesting that increasing storage times reduced fruit ability to accumulate these character impact compounds of peach aroma. A similar effect of cold storage, although less marked, was also observed on C13norisoprenoid fraction, but only on cv. Regina Bianca. On the other hand, we did not find univocal effects of cold storage on C6aldehydes, whereas linalool, detected only in samples of cv. Spring Lady at harvest, disappeared quickly during the first days of storage. In samples of cv. Regina Bianca peaches subjected to hot water treatment, after 1 week of storage, lactone level was significantly reduced in comparison with untreated fruits, denoting a possible inhibition effect on lactone accumulation and on aroma development.