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Influence of biodegradable coatings on the volatiles profile of fresh-cut ‘Paluma’ guava

Article number
1141_40
Pages
319 – 326
Language
English
Abstract
Fresh-cut ‘Paluma’ guava is highly appreciated for its characteristic aroma and taste.
However, due to the fresh-cut operations the volatiles profile may change.
Edible coatings may affect the biosynthesis of specific compounds or modify the profile of volatiles.
The objective of this study was to evaluate changes in the volatiles profile of slices of fresh-cut ‘Paluma’ guava coated with chitosan at 2% (CH), calcium chloride at 1% (CC), calcium chloride at 1% + sodium alginate at 1% (CC+SA), calcium chloride at 1% + chitosan at 2% (CC+CH) and without coating (W). The evaluation of the volatile profile was performed by SPME-GC-MS after 4 days of storage at 3±1°C and 75±4% RH. Odor, taste, and texture were positively correlated with hexanal, hexenal (2E), hexenol (3Z), and 1-hexanol, which may account for the higher overall acceptance of slices coated with CC and CH. Coating ‘Paluma’ guava slices with CH and with CC resulted in maintenance of a volatile profile similar to that of the control on the fourth day.

Publication
III International Conference on Fresh-Cut Produce: Maintaining Quality and Safety
Authors
R.S. Silva, S.M. Silva, F.S.N. Melo, G.H.C. Guimarães, M.S. Madruga, R.P. Lima, R.M. Beaudry
Keywords
modified atmosphere, chitosan, sodium alginate, calcium chloride, quality
Full text
https://doi.org/10.17660/ActaHortic.2016.1141.40
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