Effects of Myrtle (Myrtus communisL.) Fruit Cold Storage Under Modified Atmosphere on Liqueur Quality

Abstract

Myrtle berries were stored for 30 days at 2C in air (control) or O 2 at 60 or 80% with the aim to extend the liqueur processing season. Oxygen treated berries had a lower pH and titratable acidity than control. No treatment effect was observed on weight loss and respiration rate. CIELAB coordinates demonstrated a darkening of the oxygen treated fruit. Hydro-alcoholic extracts (HAE) from berries stored for 30 days at 80% O 2 were less red colored than other treatments. After 10 and 20 days of storage, fruit held at 80% O 2 had significantly higher total phenols than other treatments. Total anthocyanins increased with storage in all treatments. In the first 20 days of storage high oxygen treated berries showed higher anthocyanin content than control, whereas no difference among treatments were observed at 30 days. No differences were observed for the anthocyanin content in the HAE. PRATICAL APPLICATIONSThe extension of the myrtle liqueur processing season is a major need for liqueur industries. In this article, the application, on myrtle berries, of postharvest storage in association with high oxygen treatments, proved to be useful to delay the processing time and, at the same time, to provide the liqueur industries of myrtle berries with good quality traits. The most important quality attributes for myrtle berries destined to transformation are the phenolic compounds in particular anthocyanins. Oxygen treatments have been successfully used for other commodities to improve the quality traits related to phenolic content. The results of this study will benefit the transformation industries in order to delay the processing season and to standardize the liqueur production. Furthermore it will add new data on the postharvest performances of small fruits.

Antioxidant Activity of Myrtus communis L. and Myrtus nivellei Batt. & Trab. Extracts: A Brief Review

“…Although the berries decoctions had been used to bathe newborns with reddened skin, and the decoctions of leaves and berries in sore washing, the most is used to produce the characteristic myrtle liqueur obtained by hydro-alcoholic infusion of the berries [ 4 , 14 , 15 ].…”

“…Another approach is to store berries in cold conditions during a defined period, or even freeze them, however, some studies have also concluded that these procedures are not free of undesirable effects, namely in the alteration of fruit composition and, therefore, in the liqueur quality [ 99 ]. According to Fadda et al [ 14 ], oxygen-enriched atmospheres have been successfully used to retain the quality of stored fruit and vegetables. For this reason, they proposed to evaluate the effect of different high oxygen treatments on physicochemical quality of myrtle berries and their corresponding hydro-alcoholic extracts used for the preparation of the liqueur.…”

“…Oxygen treatments did not influence the ability of samples for quenching ABTS free radicals. Such results allowed concluding that myrtle fruit held at oxygen concentration between 60% and 80%, for 20 days at 2 °C, preserve quality with higher phenolic and anthocyanin concentration [ 14 ].…”

Colorimetric parameters as a stability indicative of banana alcoholic extract submitted to storage

“…When studying the effects of cold storage of blueberries under an atmosphere modified for liquor quality, Fadda et al (Fadda et al, 2017) observed that since the first 10 days of storage, the colour of the blueberry changed from violet to dark red, that was one of the reasons for the decrease in L* values. Tuberoso et al 2008 Development, v. 9, n. 9, e884998227, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i9.8227 protein in its composition, and the free amino acids from the pulp can react with reducing sugars synthesizing melanoidins.…”

“…For the chromaticity coordinate a* there was an increase with the storage period, indicating a tendency to move away from green. Fadda et al (2017), in their study about the effects of cold storage of blueberries under atmosphere modified for liquor quality, observed that since the first 10 days of storage, the colour of the blueberry changed from violet to dark red, that was one of reasons for the decrease in b* and hue angle associated with an increase in redness (a*). Dias et al (2011), when studying the influence of temperature on the physical, physical-chemical and chemical changes of banana peel jelly cultivar Prata during storage, observed that at 75 days there was an increase in the red colour (a*), tending to reduce to the end of storage.…”