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Change in Taste-altering Non-volatile Components of Blood and Common Orange Fruit during Cold Storage
- Publication Year :
- 2019
-
Abstract
- Cold storage may cause changes in the volatile and non-volatile components of orange fruit, in association with the decrement of the characteristic fruit flavour and sensory acceptability. The aim of this work was to evaluate the changes of some non-volatile taste-altering components (total and individual sugars, acids, anthocyanins, putrescine and limonin) that may affect the organoleptic perception of cold-stored orange fruit. Three blood orange varieties ('Tarocco TDV', 'Tarocco Gallo', and 'Moro') and a common variety ('Washington navel') were stored at 6 ± 1 °C and 90–95% Relative Humidity (RH) for 60 d. Chemical and sensory assessments were performed during fruit storage at 15 d intervals. During storage, no dramatic change of the physicochemical parameters was recorded and the ascorbic acid content remained almost unchanged in all varieties. As expected, total anthocyanins significantly increased during storage. Limonin significantly decreased in all varieties. A consistent and significant increase in putrescine occurred during storage in the fruit of the pigmented varieties, not recorded in the common orange variety. Putrescine behaviour showed direct correlation with the accumulation of off-flavour in cold-stored 'Moro' and 'T. TDV' fruit, showing a clear influence of its relative concentration on the sensory perception of fruit. Finally, principal component analysis showed that the complete quality profile of the four investigated varieties represented clear differentiation without overlapping clusters. Our results suggest that the arise of a negative sensory perception in cold stored blood orange fruit might be linked to their accumulation of putrescine.
- Subjects :
- Limonins
030309 nutrition & dietetics
Limonin
Flavour
Organoleptic
Cold storage
Orange (colour)
Biology
Orange
Antioxidants
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
putrescine
0303 health sciences
food and beverages
04 agricultural and veterinary sciences
Settore AGR/15 - Scienze E Tecnologie Alimentari
Ascorbic acid
040401 food science
flavour
Cold Temperature
Horticulture
chemistry
Food Storage
cold storage
sensory acceptability
Fruit
Taste
Putrescine
Food Science
Citrus sinensis
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....35018d04ea1ffabc59456c93899e3eee