Articles
CA storage: beneficial or detrimental to aroma quality of pear (Pyrus communis)?
Article number
1386_38
Pages
283 – 290
Language
English
Abstract
Among the quality attributes, aroma is one which is labour intensive to measure which is why it often receives less attention.
This study aims to determine aroma quality of Doyenne du Comice pears as a function of different postharvest factors including storage duration and conditions.
An optimized gas chromatography mass spectrometry (GC-MS) method was utilized to provide qualitative volatile profiles for Doyenne du Comice pears harvested at their commercial picking date and preconditioned for 21 d at -0.5°C. Fruit were stored at four different gas conditions (21 kPa O2, 0.04 kPa CO2; 1 kPa O2, 0.7 kPa CO2; 2.5 kPa O2, 0.7 kPa CO2; and 2.5 kPa O2, 5 kPa CO2) followed by shelf life at 18°C after 2, 3 and 5 months of cold storage.
It has been observed that volatile compounds such as ethanol, ethyl acetate and hexyl acetate increased with storage time regardless the storage condition.
It was also evident that esters responsible for the fruity pear aroma such as heptyl, hexyl, ethyl and octyl acetate together with 2-phenylethyl acetate and phenylethyl alcohol were more related according to PLS analysis to fruit stored under regular air at each storage duration.
Moreover, varying levels of oxygen showed differences in some of the prominent volatile compounds; n-Propyl acetate was the most significant volatile compound found at 1 kPa of O2 after 5 months while alcohols such as 1-heptanol and 2-methyl-1-butanol were more prominent in fruit stored under 2.5 kPa of O2. Fruit stored for five months at 2.5 kPa of O2 and 5 kPa of CO2 storage could be associated with a number of aldehydes and alcohols.
This suggests that a decreased level of oxygen coupled to an increased level of carbon dioxide can retain aroma quality of Doyenne du Comice pears more than the rest of the conditions used in this study.
Next to aroma, the classical quality attributes were monitored as well.
This study aims to determine aroma quality of Doyenne du Comice pears as a function of different postharvest factors including storage duration and conditions.
An optimized gas chromatography mass spectrometry (GC-MS) method was utilized to provide qualitative volatile profiles for Doyenne du Comice pears harvested at their commercial picking date and preconditioned for 21 d at -0.5°C. Fruit were stored at four different gas conditions (21 kPa O2, 0.04 kPa CO2; 1 kPa O2, 0.7 kPa CO2; 2.5 kPa O2, 0.7 kPa CO2; and 2.5 kPa O2, 5 kPa CO2) followed by shelf life at 18°C after 2, 3 and 5 months of cold storage.
It has been observed that volatile compounds such as ethanol, ethyl acetate and hexyl acetate increased with storage time regardless the storage condition.
It was also evident that esters responsible for the fruity pear aroma such as heptyl, hexyl, ethyl and octyl acetate together with 2-phenylethyl acetate and phenylethyl alcohol were more related according to PLS analysis to fruit stored under regular air at each storage duration.
Moreover, varying levels of oxygen showed differences in some of the prominent volatile compounds; n-Propyl acetate was the most significant volatile compound found at 1 kPa of O2 after 5 months while alcohols such as 1-heptanol and 2-methyl-1-butanol were more prominent in fruit stored under 2.5 kPa of O2. Fruit stored for five months at 2.5 kPa of O2 and 5 kPa of CO2 storage could be associated with a number of aldehydes and alcohols.
This suggests that a decreased level of oxygen coupled to an increased level of carbon dioxide can retain aroma quality of Doyenne du Comice pears more than the rest of the conditions used in this study.
Next to aroma, the classical quality attributes were monitored as well.
Authors
A. Dizon, A. Chakraborty, M.L.A.T.M. Hertog, B.M. Nicolaï
Keywords
CA, aroma, GC-MS, pear, Doyenne du Comice
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