Physico-chemical changes and volatile constituents observed in 10 apricot cultivars during post-harvest ripening

Abstract

Physico-chemical changes included a significant decrease in firmness during post-harvest ripening, whereas the levels of total soluble solids were found to be very similar. Ethylene as a parameter of ripening contributed to the resolution of cultivars in the over-ripe phase. On the other hand, fruit softening was not a useful parameter for distinguishing cultivars. 59 of volatiles were determined by the static headspace SPME gas chromatography with mass spectrometry and included 18 alcohols, 12 aldehydes, 10 esters, 11 terpenes, 5 lactones and 3 miscellaneous. Actually, the production of alcohols at ripe stage had almost been completed, since at the over-ripe stage they increased only slightly. Terpene levels were highest for the medium-late cultivars (Orangered, Velkopavlovická, Pinco, Silvercot and Leskora); they were predominantly limonene, α-terpineol and β-Ionone. The decrease in the concentration of terpenes in over-ripe fruit was statistically significant. There are six compounds (2-methylbutan-1-ol, 2-methylbutanal, n-hexylbutanoate, 3-methyl-3-methylbutyric acid, γ-caprolactone and γ-octalactone) which taken together can be used to distinguish the two different stages of maturity, ripe and over-ripe. The most abundant of these are γ-caprolactone and γ-octalactone, followed by 2-methylbutan-1-ol. If the volatiles from the cultivars used in this investigation are compared using cv. Bergeron as a standard, then only 10 are required to separate each variety at the over-ripe phase. Principal component analysis clearly separated the cvs Velkopavlovická and Bergeron from all the others, which probably reflects major differences in the production of volatiles and ethylene.Keywords: volatile compounds; ethylene; respiration rate; firmness; HP-SPME-GC-MS Optimum fruit quality depends upon a number of factors, including the fruit developmental stage at the point of harvest and the subsequent changes during the period of post-harvest maturation. Ripening to achieve optimum quality means that there must be good aroma development (Botondi et al.

Production, pomological and nutraceutical properties of apricot

“…These variable nutrients make the apricot as a "golden" food crop from nutritional and medicinal viewpoints. The pomological and nutraceutical properties of apricot vary depending on apricot varieties, cultivation systems, storage conditions fruit and developmental stages (Drogoudi et al 2008) (Goliáš et al 2013) (Bae et al 2014). During the maturation phase, for example, the rates of organic acids (i.e., citric and malic acids) decrease while those of sugars, particularly sucrose and glucose rise noticeably Antioxidants in general are known for their positive effects against many diseases such as cancers and diabetes.…”

Production, pomological and nutraceutical properties of apricot

“…These variable nutrients make the apricot as a ''golden'' food crop from nutritional and medicinal viewpoints. The pomological and nutraceutical properties of apricot vary depending on apricot varieties, cultivation systems, storage conditions fruit and developmental stages (Ruiz et al 2005a, b;Drogoudi et al 2008;Goliáš et al 2013;Bae et al 2014). During the maturation phase, for example, the rates of organic acids (i.e., citric and malic acids) decrease while those of sugars, particularly sucrose and glucose rise noticeably Antioxidants in general are known for their positive effects against many diseases such as cancers and diabetes.…”