Effect of dynamic controlled atmosphere on volatile compound profile and quality of pears

Wendt, Lucas Mallmann; Ludwig, Vagner; Thewes, Fabio Rodrigo; Soldateli, Francis Júnior; Batista, Carine Borges; Fukui, Caio Mizuto; Gonçalves dos Santos, Giovani; Katsurayama, Jose Masanori; Brackmann, Auri; Both, Vanderlei

doi:10.1016/j.scienta.2024.112910

Cited by 1 publication

(1 citation statement)

References 91 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ethyl octanoate, ethyl palmitate, and methyl palmitate, instead, contribute to providing a waxy and fatty aroma [31]. Ethyl hexanoate and ethyl octanoate were found by GC analyses in different cultivars of Pyrus communis grown in Brazil [56]. Qin and colleagues [57] analyzed the volatile compounds of 33 different cultivars of Pyrus ussuriensis grown in China: interestingly, they detected the presence of ethyl 2,4-hexadienoate in only 3 cultivars.…”

Section: Discussionmentioning

confidence: 99%

Valorization of a Local Italian Pear (Pyrus communis L. cv. ‘Petrucina’)

Frontini,

Negro,

Accogli

et al. 2024

Foods

View full text Add to dashboard Cite

In recent decades, the food production chain has undergone transformations that have profoundly affected the way food is supplied, causing changes in the quality of the final products. Moreover, biodiversity is seriously threatened worldwide, and the valorization of local germplasm is a priority goal for most sectorial policies in Europe and elsewhere. Southern Italy and the Mediterranean basin present a vast heritage of fruit tree cultivars that is gradually being lost. Through this work, we aim to valorize a well-adapted local pear cultivar named Petrucina from the Salento area (southeastern Italy, Apulia region), which has never been studied before in detail. With this aim, the nutritional and nutraceutical features of pear flesh were characterized and compared with a reference pear cultivar that is widespread and well-known in Europe (cv. ‘Conference’). Petrucina fruits have shown a peculiar aromatic compound profile, and a content of up to 398.3, 30.9, and 4.7 mg/100 g FW of malic acid, citric acid, and ascorbic acid, respectively, much higher than that of Conference fruits. Additionally, Petrucina flesh presents a more than triple total phenolic content and an antioxidant activity more than double that of Conference, making Petrucina a true functional food that deserves wide appreciation.

show abstract

Section: Discussionmentioning

confidence: 99%