Near freezing point storage compared with conventional low temperature storage on apricot fruit flavor quality (volatile, sugar, organic acid) promotion during storage and related shelf life
作者: Bangdi LiuWenxiao JiaoBaogang WangJingyun ShenHandong ZhaoWeibo Jiang
作者单位: 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
2Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
3National Institutes for Food and Drag Control, Beijing, 100050, China
刊名: Scientia Horticulturae, 2019, Vol.249 , pp.100-109
来源数据库: Elsevier Journal
DOI: 10.1016/j.scienta.2019.01.048
关键词: Cold storageShelf-lifeFlavor compoundsAroma compoundsApricot
原始语种摘要: Abstract(#br)Sugars, acids, and aroma volatiles are essential flavor components of fruit; the fatty acid metabolic pathway is regarded as key to formation of fruit aroma compounds. In this study, we investigated the comparative influence of different storage temperatures on apricot flavor compounds during shelf storage using the Shushanggan apricot ( Prunus armeniaca L. ‘Shushanggan’), which is rich in sugars, acids, and aroma volatiles. Three low temperature storage conditions, namely 10 °C, 5 °C, and near freezing point storage (NFPT), were compared and ethylene production and the content of three sugars, two acids, four “green” aroma volatiles, and six “fruity” aroma volatiles were determined; in addition, the activity of aroma related enzymes in the fatty acid metabolic pathway were...
全文获取路径: Elsevier  (合作)
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影响因子:1.396 (2012)

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关键词翻译
关键词翻译
  • apricot 
  • sugar 
  • volatile 挥发性的
  • organic acid 有机酸
  • fruit 水果
  • freezing 冰冻
  • storage 蓄水量
  • temperature 温度
  • aroma 香味
  • flavor