| Title: | "Effects of storage temperature, storage duration, and subsequent ripening on the physicochemical characteristics, volatile compounds, and phytochemicals of Western Red nectarine (Prunus persica L. Batsch)" |
| Author(s): | Aubert C; Bony P; Chalot G; Landry P; Lurol S; |
| Address: | "Centre Technique Interprofessionnel des Fruits et Legumes, route de Molleges, 13210 Saint-Remy-de-Provence, France" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Western Red nectarines, harvested at commercial maturity, were stored for up to 20 days at 1, 4, or 8 degrees C and then transferred to 25 degrees C for 0 or 4 days. The main physicochemical attributes, phytochemicals, and volatile compounds were then determined. During storage and ripening, firmness, titratable acidity, organic acids, and C6 volatile compounds decreased, whereas ethylene production, lactones, and C13 norisoprenoids greatly increased. Soluble solids content, sugars, and polyphenols remained quite constant during both stages. During storage, vitamin C decreased and carotenoids did not significantly change, whereas both greatly increased during ripening. Increased time of low-temperature storage has been found to decrease lactones and C13 norisoprenoids in nectarine and, consequently, to limit its aroma during maturation. Finally, Western Red nectarine was found hardly chilling injury sensitive, and trends for sugars, polyphenols and lactones observed in this study were contrary to those generally reported in the literature for chilling-injured fruit" |
| Keywords: | Food Storage Fruit/chemistry/growth & development Phytochemicals/*analysis Plant Extracts/*analysis Prunus/*chemistry/growth & development Temperature Volatile Organic Compounds/*analysis; |
| Notes: | "MedlineAubert, Christophe Bony, Philippe Chalot, Guillaume Landry, Pierre Lurol, Sebastien eng 2014/04/16 J Agric Food Chem. 2014 May 21; 62(20):4707-24. doi: 10.1021/jf4057555. Epub 2014 May 6" |
