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

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...

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Published inJournal of agricultural and food chemistry Vol. 55; no. 8; pp. 3074 - 3082
Main Authors Aubert, Christophe, Chanforan, Céline
Format Journal Article
LanguageEnglish
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
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Abstract 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
AbstractList 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
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 degrees 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.
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 degree 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 C sub(6) 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.
Author Aubert, Christophe
Chanforan, Céline
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Issue 8
Keywords Volatile compound
Fruit
Rosaceae
Postharvest
Apricot
Characterization
Ripening
Dicotyledones
Angiospermae
Prunus armeniaca
volatile compounds
Spermatophyta
Aroma
Constituent
Physicochemical properties
Cultivar
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Snippet To investigate the changes in physicochemical properties and volatile constituents in apricot during postharvest ripening, the volatile compounds of 28 apricot...
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SubjectTerms 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
Title Postharvest Changes in Physicochemical Properties and Volatile Constituents of Apricot (Prunus armeniaca L.). Characterization of 28 Cultivars
URI http://dx.doi.org/10.1021/jf063476w
https://api.istex.fr/ark:/67375/TPS-LVHPFXTL-S/fulltext.pdf
https://www.ncbi.nlm.nih.gov/pubmed/17373818
https://search.proquest.com/docview/20491493
https://search.proquest.com/docview/70363728
Volume 55
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