Effect of storage time at low temperature on the volatile compound composition of Sevillana and Maravilla raspberries |
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| Institution: | 1. Nutrition and Food Science, Faculty of Pharmacy, University of Seville, C/ P. García González n°2, E-41012 Seville, Spain;2. Universidad Autónoma de Chile, Santiago, Chile;3. Faculty of Sciences and Technology, University of Algarve, IBB – Centre for Plant Biotechnology, Building 8, Campus de Gambelas, 8005-139 Faro, Portugal;1. Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, PR China;2. Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, 310014, PR China;1. Department of Food Science and Technology, University of Santiago, Chile. Ecuador 3769, Estación Central, Santiago, Chile;2. Department of Chemical Engineering, University of Santiago, Alameda 3363, Estación Central, Santiago, Chile;3. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK;1. Departamento de Biotecnología y Protección de Cultivos, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), C/Mayor s/n, La Alberca, 30150 Murcia, Spain;2. Departamento de Calidad Alimentaria, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), C/Mayor s/n, La Alberca, 30150 Murcia, Spain;1. Blueberry Breeding and Genomics Lab, Horticultural Sciences Department, University of Florida, Gainesville, FL 326112, USA;2. Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL, 326112, USA;3. Horticultural Sciences Department, University of Florida, Gainesville, FL 326112, USA;1. Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal;2. Faculdade de Ciências e Tecnologia, CBMR, Edf. 8, Campus de Gambelas, 8005-139 Faro, Portugal |
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| Abstract: | In this study, the effect of storage time at low temperature on volatile compounds in two cultivars of raspberry, Rubus idaeus L. cv. Sevillana and Maravilla, was determined. A total of 28 compounds were identified in both cultivars and showed quantitative differences between the cultivars. The Sevillana cultivar was richer in volatile compounds than the Maravilla cultivar. β-Ionone had the highest concentration in both cultivars. We observed opposing trends in the volatile compound composition for the cultivars during storage at low temperature, in which ‘Sevillana’ lost compounds and ‘Maravilla’ was enriched. Therefore, storage at low temperature causes important changes in the volatile compound profile of raspberry, particularly the Sevillana cultivar, with significant decreases in C13-norisoprenoids and increases in terpenes. These changes are most likely responsible for the aromatic differences between the cultivars because of the presence of terpenes in ‘Sevillana’ and C13-norisoprenoids in ‘Maravilla’. |
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| Keywords: | Raspberry Volatile compound Low temperature storage |
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