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Food Chem

Title:		Assessment of volatile profile as potential marker of chilling injury of basil leaves during postharvest storage
Author(s):		Cozzolino R; Pace B; Cefola M; Martignetti A; Stocchero M; Fratianni F; Nazzaro F; De Giulio B;
Address:		"Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: rcozzolino@isa.cnr.it. Institute of Sciences of Food Production, National Council of Research, Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: bernardo.pace@ispa.cnr.it. Institute of Sciences of Food Production, National Council of Research, Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: maria.cefola@ispa.cnr.it. Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: antonellamartignetti@tiscali.it. S-IN Soluzioni Informatiche Srl via Ferrari 14/I, 36100 Vicenza, Italy. Electronic address: matteo.stocchero@s-in.it. Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: ffratianni@isa.cnr.it. Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: mena@isa.cnr.it. Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: bdegiulio@isa.cnr.it"
Journal Title:		Food Chem
Year:		2016
Volume:		20160630
Issue:
Page Number:		361 - 368
DOI:		10.1016/j.foodchem.2016.06.109
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The volatile profile of three sweet basil cultivars, 'Italico a foglia larga', 'Cammeo' and 'Italiano classico', packaged in air at 4 or 12 degrees C until 9days, was monitored by solid phase microextraction with GC-MS. Chilling injury (CI) score and electrolyte leakage were also assessed. In total, 71 volatile organic compounds (VOCs) were identified in the headspace of basil samples. A preliminary principal component analysis highlighted the dominant effect of the cultivar on VOCs profiles. Data analysis by post-transformation of projection to latent structures regression (ptPLS2) clarified the role played by time and temperature of storage. Temperature influenced the emission of volatiles during storage, with much lower total volatile emissions at 4 degrees C compared to 12 degrees C. Finally, a ptPLS2 regression model performed on VOCs and the two CI parameters allowed selection of 10 metabolites inversely correlated to both CI parameters, which can be considered potential markers of CI in basil leaves"
Keywords:		Cold Temperature Ocimum basilicum/*chemistry Plant Leaves/*chemistry Solid Phase Microextraction/*methods Volatile Organic Compounds/*analysis Chilling injury Ocimum basilicum L.Partial least squares regression analysis Solid phase microextraction Volati;
Notes:		"MedlineCozzolino, Rosaria Pace, Bernardo Cefola, Maria Martignetti, Antonella Stocchero, Matteo Fratianni, Florinda Nazzaro, Filomena De Giulio, Beatrice eng England 2016/07/28 Food Chem. 2016 Dec 15; 213:361-368. doi: 10.1016/j.foodchem.2016.06.109. Epub 2016 Jun 30"