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Food Chem

Title:		Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments
Author(s):		Amaro AL; Spadafora ND; Pereira MJ; Dhorajiwala R; Herbert RJ; Muller CT; Rogers HJ; Pintado M;
Address:		"Centro de Biotecnologia e Quimica Fina - Laboratorio Associado, Escola Superior de Biotecnologia, Universidade Catolica Portuguesa/Porto, Rua Arquiteto Lobao Vital, 172, 4200-374 Porto, Portugal. Electronic address: aamaro@porto.ucp.pt. School of Biosciences, Main Building, Cardiff University, Park Place, Cardiff CF10 3TL, UK. Electronic address: spadaforan@cf.ac.uk. Centro de Biotecnologia e Quimica Fina - Laboratorio Associado, Escola Superior de Biotecnologia, Universidade Catolica Portuguesa/Porto, Rua Arquiteto Lobao Vital, 172, 4200-374 Porto, Portugal. Electronic address: mpereira@porto.ucp.pt. School of Biosciences, Main Building, Cardiff University, Park Place, Cardiff CF10 3TL, UK. Electronic address: DhorajiwalaR@cardiff.ac.uk. Institute of Science & the Environment, University of Worcester, Henwick Grove, WR2 6AJ, UK. Electronic address: r.herbert@worc.ac.uk. School of Biosciences, Main Building, Cardiff University, Park Place, Cardiff CF10 3TL, UK. Electronic address: mullerct@cf.ac.uk. School of Biosciences, Main Building, Cardiff University, Park Place, Cardiff CF10 3TL, UK. Electronic address: rogershj@cf.ac.uk. Centro de Biotecnologia e Quimica Fina - Laboratorio Associado, Escola Superior de Biotecnologia, Universidade Catolica Portuguesa/Porto, Rua Arquiteto Lobao Vital, 172, 4200-374 Porto, Portugal. Electronic address: mpintado@porto.ucp.pt"
Journal Title:		Food Chem
Year:		2018
Volume:		20170816
Issue:
Page Number:		222 - 231
DOI:		10.1016/j.foodchem.2017.08.050
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Fresh-cut cantaloupe melon is valued for its aroma but is highly perishable. Temperature of storage (typically 0-5 degrees C) is critical for maintaining fresh-cut melon quality, but often reaches 10 degrees C during transportation and in retail outlets. A comparison amongst 0, 5 and 10 degrees C storage temperatures for fresh-cut melon over 14days reveals that storage at 0 degrees C is optimal for avoiding increases in microbial load and loss of vitamin C especially at later time points. However, higher temperatures maintain better the balance of esters (acetate versus non-acetate) and phenolic content. The whole volatile organic compound (VOC) profile can be used to discriminate both time and temperature effects especially at earlier time points. Potential VOC markers for changes in vitamin C from day 0 to day 6 of storage (3-methyl butane nitrile) and temperature (limonene) are identified through a multi-trait analysis"
Keywords:		Ascorbic Acid *Cucumis melo Fruit Temperature (3E)-3-Hexen-1-yl acetate (PubChem CID: 5363388) 3-Methylbutanenitrile (PubChem CID: 12244) Butyl acetate (PubChem CID: 31272) Catechin (PubChem CID: 9064) Cucumis melo Ethyl 2-methyl-butanoate (PubChem CID: 2;
Notes:		"MedlineAmaro, Ana L Spadafora, Natasha D Pereira, Maria J Dhorajiwala, Rakhee Herbert, Robert J Muller, Carsten T Rogers, Hilary J Pintado, Manuela eng England 2017/09/30 Food Chem. 2018 Feb 15; 241:222-231. doi: 10.1016/j.foodchem.2017.08.050. Epub 2017 Aug 16"