Postharvest Changes in Physicochemical Properties and Volatile Constituents of Apricot (Prunus armeniaca L.). Characterization of 28 Cultivars

• Published in: Journal of agricultural and food chemistry Vol. 55; no. 8; pp. 3074 - 3082
• Main Authors: Aubert, Christophe, Chanforan, Céline
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 18.04.2007
• Subjects: Biological and medical sciences; Chemical Phenomena; Chemistry, Physical; Food industries; Fruit - chemistry; Fruit - growth & development; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Odorants - analysis; Prunus; Prunus - chemistry; Prunus armeniaca; Volatilization; Volatile compound; Fruit; Rosaceae; Postharvest; Apricot; Characterization; Ripening; Dicotyledones; Angiospermae; Prunus armeniaca; volatile compounds; Spermatophyta; Aroma; Constituent; Physicochemical properties; Cultivar
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf063476w

To investigate the changes in physicochemical properties and volatile constituents in apricot during postharvest ripening, the volatile compounds of 28 apricot cultivars were investigated by means of liquid−liquid microextraction (LLME), GC-FID, and GC-MS. Fruits picked at their optimal harvestable stage of maturity were analyzed at harvest and after ripening at 20 °C under controlled conditions. Soluble solids (SS), titratable acidity (TA), levels of sugars (saccharose, fructose, and glucose), and organic acids (citric and malic acids) were also determined. Thirty-three volatile compounds, including 6 esters, 5 C6 compounds, 4 alcohols, 3 carbonyl compounds, 6 terpenic compounds, and 9 lactones, were identified. Changes in the levels of volatiles have been found to increase greatly during post-harvest ripening in comparison to the modifications observed for the other physicochemical characteristics. The discrimination of the 28 apricot cultivars into four distinguishable aroma groups was achieved by statistical treatment of the data including ANOVA, principal component, and cluster analyses. Keywords: Apricot; volatile compounds; aroma; postharvest; ripening