Volatile compound emissions and sensory attributes of 'Big Top' nectarine and 'Early Rich' peach fruit in response to a pre-storage treatment before cold storage and subsequent shelf-life.

摘要

Pre-storage at 20 degrees C before cold storage was used to improve volatile compound emissions of "Big Top" nectarine and "Early Rich" peach fruit without negatively affecting quality measures and sensory attributes. Commercially harvested fruit were subjected to pre-storage at 20 degrees C for 0, 10, 24, or 36 h and then stored at --0.5 degrees C for 10, 20, or 40 d. After cold storage, the fruit were kept at 20 degrees C for up to three days. "Big Top" nectarines given 10 h pre-storage followed by 10 and 20 d cold storage were perceived as more flavourful, juicy, and sweet, had higher soluble solid contents, and contained more butyl propanoate, 2-methybutyl-2-methylpropanoate, and 2-methyl-1-butanol than control fruit. "Early Rich" peaches given 36 h pre-storage followed by 20 d cold storage were perceived as sweeter and had more propyl acetate, pentyl acetate, and 2-methyl-1-butanol than control fruit. All rights reserved, Elsevier.