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« Previous AbstractGonadal steroids and energy availability during ovarian maturation stages of the Amazonian pirarucu Arapaima gigas (Teleostei: Osteoglossidae) in the wild    Next AbstractMultitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments »

J Sci Food Agric


Title:1-methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe
Author(s):Amaro AL; Fundo JF; Oliveira A; Beaulieu JC; Fernandez-Trujillo JP; Almeida DP;
Address:"CBQF/Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, 4200-072 Porto, Portugal"
Journal Title:J Sci Food Agric
Year:2013
Volume:20120720
Issue:4
Page Number:828 - 837
DOI: 10.1002/jsfa.5804
ISSN/ISBN:1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:"BACKGROUND: Orange-fleshed cantaloupe melons have intense aroma and flavor but are very perishable during storage life. Fresh-cut processing enhances ethylene-mediated quality losses. Post-cutting 1-methylcyclopene (1-MCP) application to fresh-cut cantaloupe was evaluated for its effects on quality attributes, phytochemical content and aroma volatiles. RESULTS: Fresh-cut cantaloupe (Cucumis melo var. cantalupensis 'Fiesta') cubes treated with 1.0 microL L(-1) of 1-MCP for 24 h at 5 degrees C, packaged in vented plastic clamshells and stored under normal atmosphere at 5 degrees C for 9 days, preserved their soluble solids, total phenolics, total carotenoids and beta-carotene contents, but significant softening occurred. A significant increase of non-acetate esters and a decrease of aldehydes occurred during storage. Most quality attributes of fresh-cut cantaloupe were unaffected by the treatment with 1-MCP. 1-MCP-treated fresh-cut cantaloupe accumulated higher levels of propyl acetate, 2-methylbutyl acetate, methyl butanoate, methyl 2-methyl butanoate, methyl hexanoate, 2-methylbutyl alcohol and phenethyl alcohol, and lower levels of benzyl alcohol and heptanal than untreated controls. CONCLUSION: Post-cutting treatment with 1-MCP affected nine of the flavor-important volatiles, particularly those derived from the amino acids isoleucine and phenylalanine, but had no practical effect on phytochemicals or other quality attributes"
Keywords:Aldehydes/metabolism Carotenoids/metabolism Cucumis melo/*metabolism *Cyclopropanes Diet Esters/metabolism Food Preservation/*methods Food Preservatives Food Storage/methods Fruit/*metabolism Humans *Odorants Phenols/metabolism *Taste Volatile Organic Com;
Notes:"MedlineAmaro, Ana L Fundo, Joana F Oliveira, Ana Beaulieu, John C Fernandez-Trujillo, Juan Pablo Almeida, Domingos P F eng Research Support, Non-U.S. Gov't England 2012/07/24 J Sci Food Agric. 2013 Mar 15; 93(4):828-37. doi: 10.1002/jsfa.5804. Epub 2012 Jul 20"

 
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