Department of Horticulture, Research Center Finca La Orden-Valdesequera, Junta de Extremadura, Autovía Madrid-Lisboa s/n, 06187 Guadajira, Badajoz, Spain.
J Agric Food Chem. 2010 Aug 25;58(16):9157-63. doi: 10.1021/jf102004v. Epub 2010 Jul 26.
The purpose of this work was to investigate the effect of the commercial ripening stage and postharvest storage on microbial and aroma changes of 'Ambrunés' sweet cherries. The microbial counts and volatile profile of sweet cherry batches automatically sanitized and classified in three commercial ripening stages were studied for five postharvest storages. The batches were also evaluated sensorially, and the correlations between volatile compounds and aroma quality were determined. The microbial counts provided evidence that 21 days of cold storage is near the maximum extension of 'Ambrunés' sweet cherry storage in maintaining the minimal microbial quality during their shelf-life period. Relevant changes associated with longer cold storages were found in different aroma constituents with a negative impact on flavor. These changes were more evident in less ripened sweet cherries, including a decrease of (E)-2-hexenal and 1-hexanol and an increase of 2-methyl-propanal and 2-methyl-butanal. These compounds could constitute a good tool to predict flavor quality in 'Ambrunés' sweet cherries during the cold-storage process.
本研究旨在探究商业成熟度和采后贮藏对‘Ambrunés’甜樱桃微生物和香气变化的影响。对自动分类的三个商业成熟度阶段的甜樱桃批次进行了 5 次采后贮藏，研究了微生物计数和挥发性成分。对批次进行了感官评估，并确定了挥发性化合物与香气质量之间的相关性。微生物计数表明，21 天的冷藏接近‘Ambrunés’甜樱桃在货架期内保持最小微生物质量的最大贮藏时间。在不同的香气成分中发现了与更长冷藏期相关的相关变化，对风味有负面影响。这些变化在成熟度较低的甜樱桃中更为明显，包括（E）-2-己烯醛和 1-己醇的减少以及 2-甲基丙醛和 2-甲基丁醛的增加。这些化合物可能成为预测‘Ambrunés’甜樱桃冷藏过程中风味质量的良好工具。
