您好，欢迎访问山东省农业科学院文献资源数据库平台

Cinnamon essential oil vapor alleviates the reduction of aroma-related volatiles in cold-stored "Feicheng" peach using HS-GC-IMS

文献类型： 外文期刊

作者： Wang, Dan 1 ; Zhang, Jing 1 ; Chen, Wen-Yu 2 ; Zhai, Hao 1 ; Jiang, Yang 3 ;

作者机构： 1.Shandong Inst Pomol, Tai An, Peoples R China

2.Feicheng Peach Ind Dev Ctr, Tai An, Peoples R China

3.Shandong Agr Univ, Coll Food Sci & Engn, Shandong Higher Educ Inst, Key Lab Food Proc Technol & Qual Control, Tai An, Peoples R China

关键词： aroma volatiles; flesh browning; chilling injury; cinnamon essential oil; HS-GC-IMS

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：5.0； 五年影响因子：5.7 ）

ISSN： 2296-861X

年卷期： 2023 年 10 卷

页码：

收录情况： SCI

摘要： "Feicheng" peach is popular for its unique aroma, but its defect of being highly sensitive to chilling injury (CI) often leads to aroma loss and internal browning. Essential oils (EOs) are often used to enhance the antioxidant capacity of plants and fruits, as well as to trigger their defense against biotic/abiotic stresses. This study aimed to examine the effect of cinnamon essential oil (CEO) vapor treatment on the aroma quality of peach fruit during cold storage using HS-GC-IMS. The results showed that 50 & L/L CEO vapor reduced the severity of internal browning (IB) in peaches at the stage of 7 similar to 21 d during refrigeration (Significantly, the L* value was higher and the IB index was lower than that of control, p < 0.05). Meanwhile, the evident reduction or loss of aroma content caused by CI was restored to a higher level than the control (p < 0.05). Furthermore, CEO treatment promoted the release of aroma-related volatiles as evidenced by more propyl acetate, and the dimer of amyl acetate, isoamyl acetate, butyl acetate detected than that on harvest day and no-treated group after 21 d of cold storage plus 2 d of shelf life. Genes of PpLOX1, PpLOX2, PpHPL1 and PpADH1 associated with aroma-related volatile biosynthesis revealed higher transcript abundance in peach fruits treated with CEO than the control (p < 0.05). Overall, our study demonstrated that CEO in vapor phase may be beneficial to alleviate the quality deterioration in aroma and flesh color of "Feicheng" peaches caused by CI, which lays a theoretical reference for maintaining postharvest quality of peach fruits.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：山东省农业科学院文献资源数据库平台

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台