Changes in the biochemical characteristics and volatile fingerprints of atemoya during postharvest ripening at room temperature

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-10-16 DOI:10.15586/qas.v12i4.786

X. Gong, Xianshao Wu, N. Qi, Jihua Li, Yujia Huo

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引用次数: 3

Abstract

In order to determine the best shelf life of the atemoya, the changes in the biochemical characteristics in five different stages of senescence were investigated. During postharvest ripening at room temperature, the firmness decreased rapidly after harvest and the fruit weight loss and browning degree increased from the earliest green-colored stage onward. The total soluble solid concentrations (TSSC) and titratable acidity (TA) increased continuously throughout maturation, and the peak respiratory and ethylene production rates occurred on the 3d and 5th day of postharvest, respectively. Phenylalanine ammonia-lyase (PAL) activity steadily increased, catalase and polyphenol oxidase (PPO) activities decreased significantly on the 1st day and then gradually increased, and peroxidase activities increased during the initial 3 days, and then decreased at later stages. The volatile fingerprints of flesh samples from the five senescence stages were successfully established using gas chromatographyion mobility spectrometry (GC-IMS) combined with principal component analysis, and 32 typical target compounds and 35 indeterminate compounds were obtained. The results provide a theoretical basis for the development of innovative preservation methods for atemoya.

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采后常温催熟过程中atemoya生物化学特性和挥发性指纹图谱的变化

为了确定阿莫亚的最佳保质期，研究了阿莫亚在衰老的五个不同阶段的生化特性变化。在室温下采后成熟过程中，从最早的绿色阶段开始，果实硬度迅速下降，果实失重和褐变程度增加。总可溶性固形物浓度（TSSC）和可滴定酸度（TA）在整个成熟过程中不断增加，呼吸和乙烯产量峰值分别出现在采后第3天和第5天。苯丙氨酸解氨酶（PAL）活性稳步上升，过氧化氢酶和多酚氧化酶（PPO）活性在第1天显著下降，然后逐渐上升，过氧化物酶活性在最初的3天增加，然后在后期下降。采用气相色谱-离子迁移率光谱法（GC-IMS）结合主成分分析，成功建立了五个衰老阶段肉样品的挥发性指纹图谱，获得了32个典型目标化合物和35个不确定化合物。研究结果为开发具有创新意义的阿特莫亚保存方法提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.

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