Articles
Quality, nutritional properties and volatile profile of fresh-cut ‘big bang’ nectarines cold stored at two different temperatures
Article number
1442_1
Pages
1 – 6
Language
English
Abstract
The present study is aimed at the assessment of the evolution of the quality in postharvest of fresh-cut slices of nectarines ‘Big Bang’, an early ripening cultivar, with an important economic value in southern Europe.
Slices of nectarines were stored at two different storage temperatures (4 and 8°C) for up to 10 d.
At the end of the storage, a significant reduction (in the mean of 1.5-fold) of the respiration rate, the electrolyte leakage, the browning of cut surface, and the antioxidant activity, were observed in fresh-cut slices stored at 8°C with respect to 4°C. Among volatile organic compounds (VOCs) 2-penten-1-ol, 1-octanol and the aldehyde octanal increased their content at 4°C after 10 d respect to product stored at 8°C. These VOCs could represent the potential markers of the onset of chilling injury and might be used for the non-destructive diagnosis of the quality of the packaged product.
Slices of nectarines were stored at two different storage temperatures (4 and 8°C) for up to 10 d.
At the end of the storage, a significant reduction (in the mean of 1.5-fold) of the respiration rate, the electrolyte leakage, the browning of cut surface, and the antioxidant activity, were observed in fresh-cut slices stored at 8°C with respect to 4°C. Among volatile organic compounds (VOCs) 2-penten-1-ol, 1-octanol and the aldehyde octanal increased their content at 4°C after 10 d respect to product stored at 8°C. These VOCs could represent the potential markers of the onset of chilling injury and might be used for the non-destructive diagnosis of the quality of the packaged product.
Authors
B. Pace, M. Cefola, M. Palumbo, I. Ricci, S. Pelosi, M. Stocchero, R. Cozzolino
Keywords
Prunus persica L. Batsch, ready-to-use nectarines, volatile organic compounds, chilling injury, quality markers
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