Abstract

Volatile organic compounds, quality and sensory attributes of sweet cherry cv "Ferrovia", cold packaged in Airor in different modified atmospheres (Low-O2=1% O2/0.03% CO2; High-CO2=16% O2/20% CO2; Mix=1%O2/20% CO2), were monitored until 21days of conservation. Results showed that sweet cherry cv "Ferrovia" issensitive to CO2 accumulation (over 20%) in low oxygen (about 1%) modified atmosphere, as showed by the increasein respiration rate, biosynthesis of fermentative volatile metabolites, and sensory perception of off-odours.However, High-CO2 treatment seemed to preserve quality and sensory traits, presumably due to the high initialconcentration of O2 (16%) that could limit the synthesis of ethyl esters and ?-butyrolactone, keeping theaccumulation of off-flavours below their sensory perception threshold. Finally, PLSR analysis allowed to select1-pentanol as putative marker of sensory alteration and hexanal and 2-hexenal as possible predictors of freshnessfor "Ferrovia" sweet cherries.

Autore Pugliese

• Pace Bernardo

Tutti gli autori

• R. Cozzolino; A. Martignetti; M. Cefola; B. Pace; I. Capotorto; B. De Giulio; N. Montemurro; M.P. Pellicano

Titolo volume/Rivista

Food chemistry

Anno di pubblicazione

2019

ISSN

0308-8146

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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