Contribution to Volatile Fingerprinting and Physico-chemical Qualities of Minimally Processed Durian cv. 'Monthong' During Storage: Identification of a Novel Chemical Ripeness Marker

摘要

The effect of storage temperatures on the volatile profile and physico-chemical qualities of minimally processed durian (MPD) was investigated. The numbers of identified volatile compounds were 26 and 36 in MPD stored at 10 A degrees C for 11 days and 30 A degrees C for 3 days, respectively. Major sulphur-containing compounds ethanethiol, diethyl disulphide, diethyl trisulphide, and 3,5-dimethyl-1,2,4-trithiolane (isomer 1 and isomer 2) accounted for approximately 70 % of the total volatiles. These five major sulphur compounds were prominently changed during storage which related to physico-chemical qualities of MPD, especially firmness and weight loss. During storage, colour did not change, but firmness of MPD decreased from 2.95 to 2.40 kg force. Weight loss of stored MPD increased by 3-7 % and total soluble solids, sucrose, glucose, and fructose increased 1.7-, 0.5-, 1.3-, and 0.9-folds of initial values, respectively. Principal component analysis explained that 79.88 % (10 A degrees C) and 80.48 % (30 A degrees C) of the total variance confirmed the correlation between volatile fingerprint and physico-chemical properties of MPD, which the five sulphur-containing volatiles could be contributed as a novel chemical ripeness marker for stored MPD.