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挥发性代谢产物用于评估鲜切油桃冷害的发生情况。

Volatile Metabolites to Assess the Onset of Chilling Injury in Fresh-Cut Nectarines.

作者信息

Palumbo Michela, Cefola Maria, Pace Bernardo, Ricci Ilde, Siano Francesco, Amato Giuseppe, Stocchero Matteo, Cozzolino Rosaria

机构信息

Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy.

Institute of Food Science, National Research Council of Italy (CNR), Via Roma 64, 83100 Avellino, Italy.

出版信息

Foods. 2024 Mar 29;13(7):1047. doi: 10.3390/foods13071047.

DOI:10.3390/foods13071047
PMID:38611352
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11011915/
Abstract

Fresh-cut processing is a good strategy to enhance the commercialization of peaches and nectarines, which easily deteriorate during low-temperature storage mostly due to the occurrence of chilling injury. Although several studies have been performed to improve the shelf-life of fresh-cut stone fruit, the achievement of high-quality fresh-cut peaches and nectarines still constitutes a challenge. The present study aimed to gain insights into the evolution of the postharvest quality of fresh-cut nectarines ( L. Batsch) Big Bang, cold-stored at two different storage temperatures (4 and 8 °C) for up to 10 days. Several aspects influencing the quality traits (sensory and postharvest quality parameters; the profile of phenolic and volatile organic compounds (VOCs)) were explored to predict the marketable life of the fresh-cut nectarines. The respiration rate was higher in samples stored at 4 °C, while the browning process was more evident in fruit stored at 8 °C. Partial Least Squares Regression performed on VOCs showed that samples stored at 4 °C and 8 °C presented a different time evolution during the experiment and the trajectories depended on the interaction between time and temperature. Moreover, Multiple Linear Regression analysis discovered that the 17 VOCs affected by the storage conditions seemed to suggest that no chilling injury was detected for nectarines Big Bang. In conclusion, this approach could also be used with other nectarine cultivars and/or different stone fruits.

摘要

鲜切加工是提高桃子和油桃商业化程度的一种有效策略，桃子和油桃在低温储存期间很容易变质，主要是由于冷害的发生。尽管已经开展了多项研究来延长鲜切核果的货架期，但要获得高品质的鲜切桃子和油桃仍然是一项挑战。本研究旨在深入了解鲜切油桃（L. Batsch）“大爆炸”品种在两种不同储存温度（4℃和8℃）下冷藏长达10天的采后品质演变情况。研究了影响品质特性（感官和采后品质参数；酚类和挥发性有机化合物（VOCs）的概况）的几个方面，以预测鲜切油桃的适销期。4℃储存的样品呼吸速率较高，而8℃储存的果实褐变过程更明显。对VOCs进行的偏最小二乘回归表明，在实验过程中，4℃和8℃储存的样品呈现出不同的时间演变，其变化轨迹取决于时间和温度的相互作用。此外，多元线性回归分析发现，受储存条件影响的17种VOCs似乎表明“大爆炸”油桃未检测到冷害。总之，这种方法也可用于其他油桃品种和/或不同的核果。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/0bfdf63e2ba4/foods-13-01047-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/483ae9bff4af/foods-13-01047-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/2cdfd812b569/foods-13-01047-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/4b96a6d32ba7/foods-13-01047-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/2bfcde2e0326/foods-13-01047-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/035cf3d20270/foods-13-01047-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/ac2a8f1f9e35/foods-13-01047-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/0bcd8a716bf9/foods-13-01047-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/0bfdf63e2ba4/foods-13-01047-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/483ae9bff4af/foods-13-01047-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/2cdfd812b569/foods-13-01047-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/4b96a6d32ba7/foods-13-01047-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/2bfcde2e0326/foods-13-01047-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/035cf3d20270/foods-13-01047-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/ac2a8f1f9e35/foods-13-01047-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/0bcd8a716bf9/foods-13-01047-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26e4/11011915/0bfdf63e2ba4/foods-13-01047-g008.jpg

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