Time-Resolved Reflectance Spectroscopy as a Tool for Selecting at-Harvest 'Ambra' Nectarines for Aroma Quality

Vanoli, M.; Jacob, S.; Zerbini, P. Eccher; Rizzolo, A.; Spinelli, Lorenzo; Torricelli, Alessandro

doi:10.17660/actahortic.2008.796.31

Cited by 5 publications

(4 citation statements)

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“…Total sugars, percent sucrose, malic and quinic acid increased while percent fructose, sorbitol, total acids and especially citric acid decreased with decreasing μB a B 670 (Jacob et al, 2006). In 'Ambra' nectarines the odour pattern changed with μB a B and with shelf life at 20°C: the "green" note due to aldehydes was more present in fruit with higher μB a B 670, while the "fruity, sweet, peach-like" odour associated to lactones was preeminent in the more mature ones (low B a B 670 ) (Vanoli et al, 2008).…”

Section: Fruit Maturitymentioning

confidence: 96%

“…In 'Spring Bright' nectarines with lower μB a B 670 at harvest, during shelf life the soluble solids content and percent blush was higher, firmness and acidity lower than in fruit with high μB a B 670. As regards sensory attributes, more mature 'Spring Bright' and 'Ambra' nectarines were perceived significantly less firm and more juicy, sweet, pulpy and aromatic and were more appreciated by the assessors (Eccher Zerbini et al, 2003;Vanoli et al, 2008). Nectarines selected by TRS had also different quality as regards sugar, acid and volatile compositions.…”

Section: Fruit Maturitymentioning

confidence: 99%

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Time-Resolved Reflectance Spectroscopy for the Non-Destructive Detection of Inner Attributes and Defects of Fruit

Vanoli¹,

Zerbini²,

Rizzolo³

et al. 2010

Acta Hortic.

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A review of the main results obtained by Time-resolved Reflectance Spectroscopy (TRS) and of its possible applications for the detection of inner attributes and defects in fruit is presented. Common spectroscopy techniques employ continuous wave light and measure the diffusively remitted intensity which is determined by both the absorption and the scattering properties of the sample. Light absorption is related to chemical properties, while scattering to physical structure. Quantification of absorption and scattering may be obtained by space-or time-resolved methods. TRS is a technique based on the measurement of the temporal delay and broadening experienced by a short laser pulse while traveling through a turbid medium and explores a volume of pulp at a depth of 1-2 cm. TRS has been used to detect some internal defects and disorders in the intact fruit, such as brown heart, internal browning, internal bruises, water soaked tissue, as well as internal attributes related to maturity, texture and cell wall structure. The scattering coefficient was found to be related to the translucency of tissue and was used to detect internal bruises and water soaked tissue (i.e., water core in apples and Botrytis decayed kiwifruits). The scattering coefficient was related to pectin composition and textural properties of apples such as firmness and mealiness. Absorption coefficient in the 600-700 nm region can detect brown heart in pears and internal browning in apples. The absorption coefficient at 670 nm is related to fruit maturity and it was used in nectarines to predict their softening time and to detect too immature fruit which are not able to ripen. Being non-destructive, TRS measurements can be repeated on the same fruit, following the development and the changes occurring with ripening or storage.

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Section: Fruit Maturitymentioning

confidence: 96%

Section: Fruit Maturitymentioning

confidence: 99%

Time-Resolved Reflectance Spectroscopy for the Non-Destructive Detection of Inner Attributes and Defects of Fruit

Vanoli¹,

Zerbini²,

Rizzolo³

et al. 2010

Acta Hortic.

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“…Total sugars, percent sucrose, and percent malic and quinic acid increased, whereas percent fructose, sorbitol, total acids, and especially citric acid decreased, with decreasing μ a 670 . At the same time, low μ a 670 nectarines reached earlier the climacteric peak and developed a fruity, lactonic, peach-like aroma. , …”

Section: Introductionmentioning

confidence: 93%

“…26 At the same time, low μ a 670 nectarines reached earlier the climacteric peak and developed a fruity, lactonic, peach-like aroma. 27,28 In peaches, quality characteristics change quickly and deteriorate at ambient temperature, so cold storage is used to slow ripening processes and decay development. However, peaches stored at low temperature can easily develop chilling injury (CI): fruit becomes dry, mealy, woolly, or hard textured with no juice, with flesh browning and/or reddening.…”

Section: ■ Introductionmentioning

confidence: 99%

Electronic Nose To Detect Volatile Compound Profile and Quality Changes in ‘Spring Belle’ Peach (Prunus persica L.) during Cold Storage in Relation to Fruit Optical Properties Measured by Time-Resolved Reflectance Spectroscopy

Rizzolo

Bianchi

Vanoli

et al. 2012

J. Agric. Food Chem.

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The aim of this research was to study the relationships between electronic nose (E-nose) pattern, maturity class of peaches assessed at harvest by means of absorption coefficient at 670 nm (μ(a)670) measured in fruit pulp by time-resolved reflectance spectroscopy (TRS), and quality evolution during a 4 week cold storage. 'Spring Belle' peaches were measured for μ(a)670 by TRS, ranked according to decreasing μ(a)670 value, divided into three TRS maturity classes (less (LeM), medium (MeM), and more (MoM) mature), and randomized into 9 samples of 30 fruit each, so that fruits from the whole μ(a)670 range were present in each sample. At harvest and after 1, 2, 3, and 4 weeks of storage at 0 and 4 °C, fruits of each sample were evaluated for firmness, expressible juice, μ(a)670, and ethylene production. LeM and MoM peaches of each sample were analyzed for aroma pattern by a commercial electronic nose and by static HS-GC and for sugar (glucose, fructose, sucrose, and sorbitol) and organic acid (quinic, malic, and citric acids) compositions by HPLC. Principal component analysis (PCA) of electronic nose data emphasized the ability of the E-nose to assess the ripening stage of fruit associated with maturity class, storage time, and storage temperature. The sensors having the highest influence on the pattern were W5S in PC-1, W1S in PC-2, and W2S in PC-3. From linear correlation analysis between PCs and firmness, flavor, and volatile compounds, it was found that PC-1 was related to ethylene production and volatile compounds (mainly acetate esters and ethanol); the highest PC-1 scores were found for fruit belonging to the MoM class after 2 weeks of storage at 4 °C, which showed the rise in ethylene production coupled with the highest total volatile production and sugar and acid composition of ripe peach fruits. PC-2 correlated with hexanal, ethyl acetate, and sugar composition, and PC-3 was mainly related to flavor compounds; both functions significantly changed with cold storage time in different ways according to storage temperature and maturity class.

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Cold storage of six nectarine cultivars: consequences for volatile compounds emissions, physicochemical parameters, and consumer acceptance

Cano-Salazar

López

Crisosto

et al. 2013

Eur Food Res Technol

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Time-Resolved Reflectance Spectroscopy as a Tool for Selecting at-Harvest 'Ambra' Nectarines for Aroma Quality

Cited by 5 publications

References 0 publications

Time-Resolved Reflectance Spectroscopy for the Non-Destructive Detection of Inner Attributes and Defects of Fruit

Time-Resolved Reflectance Spectroscopy for the Non-Destructive Detection of Inner Attributes and Defects of Fruit

Electronic Nose To Detect Volatile Compound Profile and Quality Changes in ‘Spring Belle’ Peach (Prunus persica L.) during Cold Storage in Relation to Fruit Optical Properties Measured by Time-Resolved Reflectance Spectroscopy

Cold storage of six nectarine cultivars: consequences for volatile compounds emissions, physicochemical parameters, and consumer acceptance

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