| Title: | Improvement of flavour quality and consumer acceptance during postharvest ripening in greenhouse peaches by carbon dioxide enrichment |
| Author(s): | Xi W; Zhang Q; Lu X; Wei C; Yu S; Zhou Z; |
| Address: | "College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, PR China; Agricultural College, Shihezi University, Shihezi, Xin Jiang 832003, PR China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, PR China. Electronic address: xwp1999@zju.edu.cn. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, PR China. Agricultural College, Shihezi University, Shihezi, Xin Jiang 832003, PR China. Food Science College, Shihezi University, Shihezi, Xin Jiang 832003, PR China. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, PR China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, PR China. Electronic address: zqzhou2013@swu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2014.05.017 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "In this study we assessed the impact of carbon dioxide enrichment (CDE) on flavour quality development of peach fruit, using peach trees grown in a greenhouse with a carbon-dioxide-enriched atmosphere. Fruit sugar, organic acids, volatiles contents and consumer acceptability were investigated, focusing on the period of postharvest ripening. Higher levels of sucrose, lactones, norisoprenoids, and lower levels of malic acid were found in CDE-treated fruit than those in the control fruit grown under normal conditions. We also measured significantly elevated amounts of pyruvic acid, precursors of volatile compounds, linoleic acid and linolenic acid as a result of CDE. Additionally, CDE-treated fruit were relatively well accepted by consumers compared to the control fruit. These results suggested that CDE can markedly improve the flavour quality and consumer acceptance of greenhouse-grown peaches. The possible mechanism could be that CDE increased precursors available for the biosynthesis of flavour compounds through regulation of photosynthesis" |
| Keywords: | Agriculture Air/*analysis Carbon Dioxide/*analysis Consumer Behavior Flavoring Agents/*analysis Fruit/*chemistry/growth & development Humans Lactones/analysis Norisoprenoids/analysis Odorants/analysis Prunus/*chemistry/growth & development Taste Aroma vol; |
| Notes: | "MedlineXi, Wanpeng Zhang, Qiuyun Lu, Xiaoyan Wei, Changqing Yu, Songlin Zhou, Zhiqin eng Research Support, Non-U.S. Gov't England 2014/07/06 Food Chem. 2014 Dec 1; 164:219-27. doi: 10.1016/j.foodchem.2014.05.017. Epub 2014 May 20" |
