אסיף מאגר המחקר החקלאי

Nutritional qualities and aroma volatiles of harvested red pepper fruits stored at suboptimal temperatures

Year:

2016

Source of publication :

Authors :

Volume :

213

Co-Authors:

Lama, K., Robert H. Smith Institute of Plant Sciences and Genetics in Agriculture, Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, P.O. Box 12, Rehovot, Israel, Department of Postharvest Science of Fresh Produce, ARO – The Volcani Center, P.O. Box 15159, Rishon LeZiyyon, Israel
Alkalai-Tuvia, S., Department of Postharvest Science of Fresh Produce, ARO – The Volcani Center, P.O. Box 15159, Rishon LeZiyyon, Israel
Perzelan, Y., Department of Postharvest Science of Fresh Produce, ARO – The Volcani Center, P.O. Box 15159, Rishon LeZiyyon, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO – The Volcani Center, P.O. Box 15159, Rishon LeZiyyon, Israel

Facilitators :

Link :

Abstract:

Red pepper fruits cv. Cannon stored at suboptimal temperatures of 1.5 or 4 °C for 3 weeks followed by 3 days of shelf-life simulation were evaluated by analyzing selected quality traits and quantifying candidate aroma-related volatiles with a Gas Chromatograph-Mass Spectrometer to understand the quality associated with nutritional level and aroma. Analysis of variance showed that storage temperature and containment in microperforated Xtend® bags significantly influenced the nutritional qualities, with significant interaction between temperature and packaging material. Vitamin C, total phenolic and hydrophilic antioxidant contents were not significantly reduced (α = 0.05) at suboptimal storage temperatures of 4 or 1.5 °C in Xtend packaging, compared with those stored at the optimum storage temperature of 7 °C in Xtend® packaging. Aromatic volatiles, which create fruity, spicy, pungent, floral sweet, floral green and bell pepper-like odor notes, were observed. Most of the volatiles decreased in quantity at reduced storage temperatures when Xtend packaging was used. Particularly, 2-isobutyl-3-methoxypyrazine – the source of bell pepper-like aroma notes was found to decrease at lower storage temperatures but the fruits did not lack aroma. Thus quality and aroma of red pepper fruits can be maintained at suboptimal temperatures of 4 or 1.5 °C, which can serve as a quarantine treatment that would simultaneously eliminate Mediterranean fruit fly (Ceratitis capitata). © 2016 Elsevier B.V.

Note:

Related Files :

Related Content

More details

You may also be interested in