Effect of postharvest temperature on the muscat flavor and aroma volatile content in the berries of ‘Shine Muscat’ (Vitis labruscana Baily×V. vinifera L.)

Matsumoto, Hikaru; Ikoma, Yoshinori

doi:10.1016/j.postharvbio.2015.09.004

Cited by 38 publications

(38 citation statements)

References 25 publications

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“…It was bred by the Japanese Institute of Phytogeny by crossing Anrujin 21×Bainan. The variety registration was carried out on March 9, 2006 [2]. Because of its good fruit setting and non-cracking, strong rose fragrance and crisp flesh, durable storage and transportation, it is favoured by many grape producers and consumers.…”

Section: Introductionmentioning

confidence: 99%

Effects of Zinc Fertilizer on Photosynthetic Characteristics of 'Shine Muscat' Grape

Yao

Zhu

et al. 2019

E3S Web Conf.

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Zinc is an essential nutrient for plant growth and development. Zinc deficiency affects plant photosynthesis and nitrogen metabolism. In this experiment, 'Shine Muscat' grape was used as experimental material. Three soil application levels of zinc sulfate were set up, which were 2 kg/667 m2, 3 kg/667 m2 and 4 kg/667 m2, respectively. The time of applying zinc fertilizer in soil was 10 days after flowering, and the time of spraying zinc fertilizer was divided into 21 days after flowering, 35 days after flowering, 21 days and 35 days after flowering, respectively, once (twice in total), with no zinc fertilizer as control (CK). The results showed that the application of zinc sulfate 3 kg/677 m2 on soil 10 days after flowering, 0.3% zinc sulfate fertilizer on leaves 21 days after flowering and 35 days after flowering increased zinc content in grape leaves and fruits, and significantly increased net photosynthetic rate of grape leaves.

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Section: Introductionmentioning

confidence: 99%

Effects of Zinc Fertilizer on Photosynthetic Characteristics of 'Shine Muscat' Grape

Yao

Zhu

et al. 2019

E3S Web Conf.

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“…Regrettably, except for our previous study that characterized aroma profiles of popular cultivars and their relationship to consumer preference [ 10 ], aroma studies in general are rare for table grapes, let alone the unfamiliar cultivars. Other studies that dealt with aroma in table grapes included technological parameters [ 24 ], optimizing the harvest dates [ 25 , 26 ], predicting the Muscat aroma [ 27 ], and the evolution of volatiles during ripening [ 28 , 29 ], rather than aroma characteristics preferred by consumers. Even though our previous study performed a comprehensive analysis of flavor chemistry, it had one major drawback, and that was describing the aroma profile using only the primary aromatic series.…”

Section: Introductionmentioning

confidence: 99%

In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars

Zhang

Duan

et al. 2018

Molecules

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We present an in-depth analysis of aroma profiles and sensory attributes, employing solid-phase microextraction gas chromatography/mass spectrometry (SPME-GC-MS) to identify the key compounds driving consumer preference in 19 unfamiliar cultivars. In combination with popular cultivars, we identified a total of 100 compounds in all table grapes, of which 26 key volatiles were correlated with consumer liking. Based on this relationship, five aroma combinations (AC) were formulated, wherein 33 compounds contributed to aroma intensity, and thus, were viewed as active volatiles. The fruity, floral, and sweet aromas were further divided into secondary aromatic series, of which the apple, citrus, orange, rose, geranium, violet, and honey aromas constituted the predominant series in unfamiliar cultivars. Xiangyue and Heikuixiang emerged as the preferred table grapes according to our analysis. By comparison, the popular cultivars showed relatively fewer volatiles, but their contents were much greater than the large number of volatiles identified in the unfamiliar cultivars.

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“…In ‘Garden blue’, the linalool content was much higher than that of other monoterpenes, which was consistent with a previous report that linalool was an important compound contributing to the flavor of ‘Garden blue’ [ 23 ]. It has been reported in grapes that during storage, linalool can be lost by emission from the berries’ surfaces [ 45 ], which probably also occurs in blueberry, as the linalool content successively decreased after 15 d and 60 d of cold storage. Interestingly, the linalool content, which decreased during low-temperature storage, slightly increased during the subsequent storage at 25 °C.…”

Section: Discussionmentioning

confidence: 99%

Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life

Yan

Pan

et al. 2020

Foods

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The changes of volatile composition and other quality traits of blueberry during postharvest storage were investigated. Blueberries were packaged in vented clam-shell containers, and stored at 0 °C for 0, 15 and 60 days, followed by storage at room temperature (25 °C) for up to 8 days for quality evaluation. The firmness, pH, and total soluble solids increased by 8.42%, 8.92% and 42.9%, respectively, after 60 days of storage at 0 °C. Titratable acidity decreased 18.1% after 60 days of storage at 0 °C. The volatile change was monitored using headspace–solid-phase microextraction–gas chromatography–quadrupole time-of-flight–mass spectrometry (HS-SPME-TOF-MS) and off-odor was evaluated by sensory panel. Volatile compounds generally showed a downward trend during cold storage. However, the subsequent shelf life was the most remarkable period of volatile change, and was represented by the strong fluctuation of ethyl acetate and the rapid decrease of terpenoids. Extending storage from 15 to 60 days under cold condition still resulted in an acceptable odor. However, subsequent storage at higher temperature resulted in a quick deterioration in sensory acceptability. The results proved that cold storage was a reliable way to maintain the quality of blueberry, and flavor deterioration during subsequent shelf life was more fatal to the blueberry flavor.

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Effect of postharvest temperature on the muscat flavor and aroma volatile content in the berries of ‘Shine Muscat’ (Vitis labruscana Baily×V. vinifera L.)

Cited by 38 publications

References 25 publications

Effects of Zinc Fertilizer on Photosynthetic Characteristics of 'Shine Muscat' Grape

Effects of Zinc Fertilizer on Photosynthetic Characteristics of 'Shine Muscat' Grape

In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars

Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life

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