Near freezing point storage compared with conventional low temperature storage on apricot fruit flavor quality (volatile, sugar, organic acid) promotion during storage and related shelf life

Liu, Bangdi; Jiao, Wenxiao; Wang, Baogang; Shen, Jingyun; Zhao, Hua; Jiang, Weibo

doi:10.1016/j.scienta.2019.01.048

Cited by 42 publications

(28 citation statements)

References 50 publications

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“…Seven organic acids were detected by HPLC in analyzed cultivars and five were identified. Malic acid and citric acid were the two major organic acids as previously expected [24,29,30]. e citric acid concentrations were quite similar for "Delpatriarca" and "Canino" (around 13 g/ kg) and divided by two for "Maoui" whereas "Delpatriarca" had the highest amount of malic acid (12 g/kg) and "Canino" the lowest (8 g/kg).…”

Section: Chemical Criteria Of Apricotsupporting

confidence: 76%

Assessment of Nutritional, Technological, and Commercial Apricot Quality Criteria of the Moroccan Cultivar “Maoui” Compared to Introduced Spanish Cultivars “Canino” and “Delpatriarca” towards Suitable Valorization

Ayour

Alahyane

Harrak³

et al. 2021

Journal of Food Quality

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Apricot is among the most important fruits in Morocco. This study aimed to determine the main physical, physicochemical, and biochemical quality criteria of three principal apricot cultivars in Morocco, namely, “Maoui,” “Canino,” and “Delpatriarca.” Different physicochemical and biochemical methods have been improved and adapted for the assessment of the apricot’s quality. Fruit of “Canino” has shown a good organoleptic quality due to interesting biometrics, richness of carotenoids (up to 113.67 μg of β-carotene g−1 of fresh weight (FW)), and an important content of soluble solids (SS) that reached 17.20 °Bx. “Delpatriarca” is rich in organic acids (27.35 g/kg FW for total acids) while “Maoui” has high water content (83.77%) and a SS content of 16.03 °Bx. The association of the total acidity and soluble solids determination with the use of the HPLC for determining the organic acids was very practical and effective in determining the organoleptic quality of the fruit. High correlations were detected between several attributes. In addition, an important relationship between total carotenoids concentration and color parameters (L ∗ a ∗ b ∗ ) demonstrated that these parameters are good for apricot quality and ripening indices. The obtained results also revealed the presence of a high variability among the quality criteria of the three apricot cultivars. These characteristics could be useful for promoting the consumption of the “Maoui” as fresh fruits and the use of “Canino” and “Delpatriarca” for industry derivatives products. The results could also be useful for new apricot breeding program among different eco-geographical groups of the Mediterranean region.

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Section: Chemical Criteria Of Apricotsupporting

confidence: 76%

Assessment of Nutritional, Technological, and Commercial Apricot Quality Criteria of the Moroccan Cultivar “Maoui” Compared to Introduced Spanish Cultivars “Canino” and “Delpatriarca” towards Suitable Valorization

Ayour

Alahyane

Harrak³

et al. 2021

Journal of Food Quality

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“…It is also found free or combined in the natural essential oils of coriander, basil, lavender or bergamot. It has an antimicrobial effect and it is present in the total pull of volatile organic compounds (VOCs) of many flowers and fruits such as apricots [39,48]. It is a simple aromatic carboxylic acid that occurs naturally in many plants and serves as an intermediate in the biosynthesis of many secondary metabolites.…”

Section: 585mentioning

confidence: 99%

“…Its scent resembles freshly cut grass, with a powerful, penetrating characteristic fruity odor and taste. It occurs naturally and contributes a hay-like "off-note" flavor in green peas[21,39,48].Found in bilberries, passion fruit and tea. Also found in apricot, bilberry, white wine, black tea, green tea, microbial fermented tea, brewed tea, yellow passion fruit juice and dill herb[40].…”

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confidence: 99%

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Nanomaterial Gas Sensors for Online Monitoring System of Fruit Jams

Núñez-Carmona

Abbatangelo

Zottele

et al. 2019

Foods

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Jams are appreciated worldwide and have become a growing market, due to the greater attention paid by consumers for healthy food. The selected products for this study represent a segment of the European market that addresses natural products without added sucrose or with a low content of natural sugars. This study aims to identify volatile organic compounds (VOCs) that characterize three flavors of fruit and five recipes using gas chromatography–mass spectrometry (GC–MS) and solid-phase micro-extraction (SPME) analysis. Furthermore, an innovative device, a small sensor system (S3), based on gas sensors with nanomaterials has been used; it may be particularly advantageous in the production line. Results obtained with linear discriminant analysis (LDA) show that S3 can distinguish among the different recipes thanks to the differences in the VOCs that are present in the specimens, as evidenced by the GC–MS analysis. Finally, this study highlights how the thermal processes for obtaining the jam do not alter the natural properties of the fruit.

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“…One challenge to such an enormous market demand of China is that improving the storage quality of avocado becomes more important. In the world, commonly used fruits’ and vegetables’ preservation technologies include atmosphere preservation, 4 low‐temperature refrigeration, 5 freezing‐point storage, 6 chemical fungicide treatment or chemical antibacterial treatment, 7 decompression storage, 8 and coating and radiant preservation 9,10 . With avocado, it is mainly the use of low‐temperature refrigeration and other technology combinations that are used to maintain freshness 11,12 …”

Section: Introductionmentioning

confidence: 99%

Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry

Liu

Gong

et al. 2020

J Sci Food Agric

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BACKGROUND: The volatile organic compounds (VOCs) produced from avocados during storage may be distinct at different periods, and this difference may be related to their degree of maturity, for which no relevant research has been conducted yet. RESULTS: A total of 30 typical target compounds were identified by gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA) for the VOCs produced during the post-harvesting process of avocado. With an increase in storage time, the VOCs content produced by avocado due to ripening continued to increase, and the uptrend was particularly obvious on day 13. The storage time of avocado could be distinguished according to the PC1 and PC2 values in the PCA chart. Conclusion: GC-IMS detection combined with PCA was used to establish the fingerprints of VOCs in avocado for the first time. The maturity of avocados was determined by identifying the signal strength of characteristic VOCs, and this method could be of great potential to predict the maturity of fruits in the future.

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Near freezing point storage compared with conventional low temperature storage on apricot fruit flavor quality (volatile, sugar, organic acid) promotion during storage and related shelf life

Cited by 42 publications

References 50 publications

Assessment of Nutritional, Technological, and Commercial Apricot Quality Criteria of the Moroccan Cultivar “Maoui” Compared to Introduced Spanish Cultivars “Canino” and “Delpatriarca” towards Suitable Valorization

Assessment of Nutritional, Technological, and Commercial Apricot Quality Criteria of the Moroccan Cultivar “Maoui” Compared to Introduced Spanish Cultivars “Canino” and “Delpatriarca” towards Suitable Valorization

Nanomaterial Gas Sensors for Online Monitoring System of Fruit Jams

Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry

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