Relationships between the instrumental and sensory characteristics of four peach and nectarine cultivars stored under air and CA atmospheres |
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| Institution: | 1. Food Technology Department, XaRTA, UdL, Alcalde Rovira Roure 191, 25198 Lleida, Spain;2. Postharvest Department, XaRTA, IRTA, Alcalde Rovira Roure 191, 25198 Lleida, Spain;1. State Key Laboratory for Disaster Prevention and Mitigation of Explosion and Impact, PLA University of Science and Technology, 210007, Nanjing, China;2. Laboratoire de Mécanique et Technologie (LMT-Cachan), ENS-Cachan/CNRS-UMR8535/Université Pierre & Marie Curie, 61, Avenue du Président Wilson, 94235, Cachan Cedex, France;3. School of Aeronautics, Northwestern Polytechnical University, 710072, Xi''an, China;4. Institute of Technique Physics, College of Science, National University of Defense Technology, 410073, Changsha, China;1. Department of Computing and Industrial Engineering, University of Lleida, C. Jaume II, 69, 25001, Lleida, Spain;2. Postharvest Programme, Institute for Food and Agricultural Research and Techonology (IRTA), Parc Científic i Tecnològic Agroalimentari de Lleida, Edifici Fruitcentre, 25003, Lleida, Spain;3. Industrial Leridana del Frío, (ILERFRED, SL), C. Josep Segura Farré, 706, 25191, Lleida, Spain;1. Department of Horticulture, Oregon State University, Mid-Columbia Agricultural Research and Extension Center, 3005 Experiment Station Dr., Hood River, OR 97031, United States;2. National Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;3. School of Horticulture, Anhui Agricultural University, Hefei, Anhui 230036, PR China;1. Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Lleida, Spain;2. Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Spain;3. Fundació Miquel Agustí, Campus del Baix Llobregat, Esteve terrades 8, 08860 Castelldefels, Spain;4. Departament d’Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Esteve terrades 8, 08860 Castelldefels, Spain;1. Scientific and Technological Centre of Extremadura (CICYTEX-INTAEX), Avda. Adolfo Suárez, 06007, Badajoz, Spain;2. Agrofresh Inc., Rohm and Haas Service, Spanish Branch, Provenza 216, 3, 08036, Barcelona, Spain;3. Agricultural Engineering School, University of Extremadura, Avda. Adolfo Suárez, 06007, Badajoz, Spain;4. University Research Institute for Agricultural Resources (INURA), Avda. Elvas s/n, University Campus, 06071, Badajoz, Spain |
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| Abstract: | ‘Big Top’ and ‘Venus’ nectarines and ‘Early Rich’ and ‘Sweet Dream’ peaches were picked at commercial maturity and stored for 20 and 40 d at ?0.5 °C and 92% RH under either air or one of the three different controlled atmosphere regimes (2 kPa O2/5 kPa CO2, 3 kPa O2/10 kPa CO2 and 6 kPa O2/17 kPa CO2). Physicochemical parameters and volatile compounds emission were instrumentally measured after cold storage plus 0 or 3 d at 20 °C. Eight sensory attributes were assessed after cold storage plus 3 d at 20 °C by a panel of 9 trained judges, in order to determine the relationship between sensory and instrumental parameters and the influence of storage period and cold storage atmosphere composition on this relationship.A principal component analysis (PCA) was undertaken to characterize the samples according to their sensory attributes. PCA results reflected the main characteristics of the cultivars: ‘Big Top’ was the nectarine cultivar with the highest values for sweetness, juiciness and flavor; ‘Sweet Dream’ was the sweetest peach and was characterized by high values for crispness and firmness, while ‘Venus’ and ‘Early Rich’ were characterized by their sourness. To assess the influence of storage period and CA composition on sensory properties, a PLS model of the flavor of the different samples was constructed using standard quality attributes and volatile concentrations as the X-variables. The model with 2 factors accounted for more than 80% of flavor variance. PLS results indicated that the main influence on flavor perception was storage period. Atmosphere composition also had an influence on flavor perception: flavor perception decreased from samples stored in a 2/5 O2/CO2 atmosphere composition to those of 3/10 and 6/17. These results can be qualitatively extended to juiciness and sweetness since all these sensory properties were strongly correlated. |
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