Correlating Volatile Compounds, Sensory Attributes, and Quality Parameters in Stored Fresh-Cut Cantaloupe
نویسندگان
چکیده
منابع مشابه
Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe.
Changes in post-cutting volatiles, quality, and sensory attributes during fresh-cut storage (4 degrees C) of cantaloupe (Cucumis melo L. var. Reticulatus, Naudin, cv. 'Sol Real') harvested at four distinct maturities (1/4-, 1/2-, 3/4-, and full-slip) were investigated after 0, 2, 5, 7, 9, 12, and 14 days in a 2-year study. Increased fruity and sweet taste attributes were negatively correlated w...
متن کاملWithin-season volatile and quality differences in stored fresh-cut cantaloupe cultivars.
Cantaloupe cultivar variability from various U.S. regions and growing seasons within a given year was evaluated. As expected, there was often considerable quality and volatile variation among cultivars. Eight of 11 cultivars met the standard U.S. No. 1 requirement for degrees Brix (> or =9), and in most cultivars, degrees Brix declined during fresh-cut storage at 4 degrees C. Hunter L (loss of ...
متن کاملMaintaining quality of fresh-cut kiwifruit with volatile compounds
Kiwifruit (Actinidia deliciosa ) were cut into 5 mm slices and placed in polystyrene trays. Various volatile compounds were introduced inside the trays before the lids were covered. The development of decay and the shelf life of the slices were evaluated during storage at 10 8C. Kiwifruit slices treated with 2.24, 11.2, or 22.4 ml l 1 methyl jasmonate maintained good quality after 3 weeks at 10...
متن کاملRelationship between volatile compounds of olive oil and sensory attributes
This study was carried out to study some quality indices (acid value, peroxide value and UV absorption K232nm, K270nm and ∆K) of virgin olive oil of three varieties (Coratina, Koronakii and Picual) at two stages of ripening. Also, organoleptic tests, phenolic content, αtocopherol and oxidative stability measured by Rancimat method at 100 ̊C were determined. Fatty acid composition and volatile co...
متن کاملEffect of Transport Vibration on Quality of Minimally Processed and Packaged Fresh-Cut Cantaloupe
This study was undertaken to determine the quality of packaged fresh cut cantaloupe subjected to transport vibration after treating with various anti-browning agents. Cantaloupe (Cucumis melo) pieces were dipped in two anti-browning solutions: Treat ment-A (2% ascorbic acid + 1% calcium chloride + 0.5% citric acid) and Treatment-B (3% NatureSealTM) for 2 minutes and packaged in bio-based clams...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Agricultural and Food Chemistry
سال: 2008
ISSN: 0021-8561,1520-5118
DOI: 10.1021/jf8007025