The impact of cold storage and ethylene on volatile ester production and aroma perception in ‘Hort16A’ kiwifruit

Günther, Catrin S. and Marsh, Ken B. and Winz, Robert A. and Harker, Roger F. and Wohlers, Mark W. and White, Anne and Goddard, Matthew R. (2015) The impact of cold storage and ethylene on volatile ester production and aroma perception in ‘Hort16A’ kiwifruit. Food Chemistry, 169 . pp. 5-12. ISSN 0308-8146

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Abstract

Fruit esters are regarded as key volatiles for fruit aroma. In this study, the effects of cold storage on volatile ester levels of ‘Hort16A’ (Actinidia chinensis Planch. var chinensis) kiwifruit were examined and the changes in aroma perception investigated. Cold storage (1.5 °C) for two or four months of fruit matched for firmness and soluble solids concentration resulted in a significant reduction in aroma-related esters such as methyl/ethyl propanoate, methyl/ethyl butanoate and methyl/ethyl hexanoate. Levels of these esters, however, were restored by ethylene treatment (100 ppm, 24 h) before ripening. A sensory panel found that “tropical” and “fruit candy” aroma was stronger and “green” odour notes less intensively perceived in kiwifruit which were ethylene-treated after cold storage compared to untreated fruit.

The key findings presented in this study may lead to further work on the ethylene pathway, and innovative storage and marketing solutions for current and novel fruit cultivars.

Keywords:fruit volatiles, JCNotOpen
Subjects:D Veterinary Sciences, Agriculture and related subjects > D614 Fruit Science
D Veterinary Sciences, Agriculture and related subjects > D721 Agricultural Biochemistry
Divisions:College of Science > School of Life Sciences
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ID Code:18959
Deposited On:08 Oct 2015 14:04

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