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Foods

Title:		Fruitomics: The Importance of Combining Sensory and Chemical Analyses in Assessing Cold Storage Responses of Six Peach (Prunus persica L. Batsch) Cultivars
Author(s):		Muto A; Christofides SR; Sirangelo TM; Bartella L; Muller C; Di Donna L; Muzzalupo I; Bruno L; Ferrante A; Chiappetta AAC; Bitonti MB; Rogers HJ; Spadafora ND;
Address:		"Department of Biology, Ecology and Earth Sciences, University of Calabria, Via Ponte P. Bucci 6b, Arcavacata di Rende, 87036 Cosenza, Italy. School of Biosciences, Cardiff University, Sir Martin Evans Building, Museum Avenue, Cardiff CF10 3AX, UK. CREA-Council for Agricultural Research and Agricultural Economy Analysis, Genomics and Bioinformatics Research Center, 26836 Montanaso Lombardo, Italy. Department of Chemistry and Chemical Technologies, University of Calabria, Via Ponte P. Bucci 12c, 87036 Rende, Italy. CREA-Council for Agricultural Research and Agricultural Economy Analysis, Forestry and Wood Research Center, 87036 Rende, Italy. Department of Agricultural and Environmental Science-Production, Landscape, Agroenergy, Universita degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy. Markes International Ltd., 1000B Central Park, Western Avenue, Bridgend CF31 3RT, UK. Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, 44121 Ferrara, Italy"
Journal Title:		Foods
Year:		2022
Volume:		20220824
Issue:		17
Page Number:		-
DOI:		10.3390/foods11172554
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Cold storage is used to extend peach commercial life, but can affect quality. Quality changes are assessed through the content of nutritionally relevant compounds, aroma, physical characters and/or sensorially. Here, six peach and nectarine cultivars were sampled at commercial harvest and after 7 days of 1 degrees C storage. A trained panel was used to evaluate sensorial characters, while carotenoids, phenolics, vitamin C, total sugars, and qualitative traits including firmness, titrable acidity and soluble solid content were integrated with volatile organic compound (VOC) analysis previously reported. The different analyses reveal interesting patterns of correlation, and the six cultivars responded differently to cold storage. Sensory parameters were correlated with 64 VOCs and seven intrinsic characters. Acidity, firmness, and 10 VOCs were strongly negatively correlated with harmony and sweetness, but positively correlated with bitterness, astringency, and crunchiness. In contrast, Brix, b-carotene, and six VOCs were positively correlated with harmony and sweetness"
Keywords:		Prunus persica phytochemical post-harvest cold storage sensorial analysis volatile organic compounds;
Notes:		"PubMed-not-MEDLINEMuto, Antonella Christofides, Sarah R Sirangelo, Tiziana Maria Bartella, Lucia Muller, Carsten Di Donna, Leonardo Muzzalupo, Innocenzo Bruno, Leonardo Ferrante, Antonio Chiappetta, Adriana A C Bitonti, Maria Beatrice Rogers, Hilary J Spadafora, Natasha Damiana eng Brain2South, as part of the FRUITY collaborative project (2015-0245)./Fondazione CON IL SUD/ Switzerland 2022/09/10 Foods. 2022 Aug 24; 11(17):2554. doi: 10.3390/foods11172554"