Articles
Effect of controlled atmosphere storage on the aroma profile of dragon fruit (Hylocereus undatus)
Article number
1386_39
Pages
291 – 298
Language
English
Abstract
Controlled atmosphere (CA) is a safe and potentially effective technique to extend the storage life of dragon fruit.
However, low O2 level during CA storage may have undesirable effect on the taste and aroma of the fruit.
To this end, the purpose of this research is to study the effect of CA storage on the aroma of dragon fruit.
Dragon fruit were stored at 6°C in 4 CA conditions, namely 5% O2 and 0% CO2, 2% O2 and 0% CO2, 0.5% O2 and 0% CO2, 2% O2 and 5% CO2, and a normal air condition as a control treatment.
Dragon fruit were sampled at harvest and after 10, 20, 30, 40 and 50 d of storage for analysis of the aroma profile using a GC-MS system accompanied with a solid phase microextraction sampling (SPME) unit.
Data on the abundance of the aroma compounds were analysed with multivariate data analysis techniques to study the change in aroma with environmental gas composition and normal senescence.
At the same time, instrumental methods were used to analyse fruit quality attributes.
The results showed that a total of 75 aroma compounds were found in dragon fruit, with alcohols and aldehydes being the most abundant groups.
Normal senescence led to a degradation of many volatile compounds.
Concentration of several medium chain alcohols and acids such as 3-hexen-1-ol, 1-hexanol, octanoic acid and 1-octanol decreased with storage time, independently with storage conditions, while concentration of acetates and several long chain alcohols increased with senescence.
These compounds are good indicators for senescence.
O2 level in the storage environment also significantly affected the aroma profile of dragon fruit.
Concentration of ethanol, acetaldehyde, and medium chain fatty acid ethyl esters such as ethyl hexanoate, ethyl octanoate, ethyl nonanoate, and ethyl decanoate increased inversely with O2 level.
These compounds are good indicators for fermentation during storage.
CO2 had an inverse effect on fermentation caused by low O2. Furthermore, data on the fruit quality attributes indicated that the CA condition of 2% O2 and 0% CO2 was optimal for storage of dragon fruit, being able to extend the shelf life of fruit up to 50 d.
The findings in this study are useful for further research on the application of controlled atmosphere storage on dragon fruit quality.
However, low O2 level during CA storage may have undesirable effect on the taste and aroma of the fruit.
To this end, the purpose of this research is to study the effect of CA storage on the aroma of dragon fruit.
Dragon fruit were stored at 6°C in 4 CA conditions, namely 5% O2 and 0% CO2, 2% O2 and 0% CO2, 0.5% O2 and 0% CO2, 2% O2 and 5% CO2, and a normal air condition as a control treatment.
Dragon fruit were sampled at harvest and after 10, 20, 30, 40 and 50 d of storage for analysis of the aroma profile using a GC-MS system accompanied with a solid phase microextraction sampling (SPME) unit.
Data on the abundance of the aroma compounds were analysed with multivariate data analysis techniques to study the change in aroma with environmental gas composition and normal senescence.
At the same time, instrumental methods were used to analyse fruit quality attributes.
The results showed that a total of 75 aroma compounds were found in dragon fruit, with alcohols and aldehydes being the most abundant groups.
Normal senescence led to a degradation of many volatile compounds.
Concentration of several medium chain alcohols and acids such as 3-hexen-1-ol, 1-hexanol, octanoic acid and 1-octanol decreased with storage time, independently with storage conditions, while concentration of acetates and several long chain alcohols increased with senescence.
These compounds are good indicators for senescence.
O2 level in the storage environment also significantly affected the aroma profile of dragon fruit.
Concentration of ethanol, acetaldehyde, and medium chain fatty acid ethyl esters such as ethyl hexanoate, ethyl octanoate, ethyl nonanoate, and ethyl decanoate increased inversely with O2 level.
These compounds are good indicators for fermentation during storage.
CO2 had an inverse effect on fermentation caused by low O2. Furthermore, data on the fruit quality attributes indicated that the CA condition of 2% O2 and 0% CO2 was optimal for storage of dragon fruit, being able to extend the shelf life of fruit up to 50 d.
The findings in this study are useful for further research on the application of controlled atmosphere storage on dragon fruit quality.
Authors
P.L. Ho, D.T. Tran, M.L.A.T.M. Hertog, B.M. Nicolaï
Keywords
pitaya, Hylocereus undatus, controlled atmosphere, aroma, SPME, GC-MS
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