Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments

作者：Amaro Ana L; Spadafora Natasha D; Pereira Maria J; Dhorajiwala Rakhee; Herbert Robert J; Muller Carsten T; Rogers Hilary J^*; Pintadoa Manuela

来源：Food Chemistry, 2018, 241: 222-231.

DOI：10.1016/j.foodchem.2017.08.050

• Cucumis melo
• Functional and nutritional quality
• Post-harvest storage
• Fresh-cut melon
• Volatile organic compounds

Fresh-cut cantaloupe melon is valued for its aroma but is highly perishable. Temperature of storage (typically 0-5 degrees C) is critical for maintaining fresh-cut melon quality, but often reaches 10 degrees C during transportation and in retail outlets. A comparison amongst 0, 5 and 10 degrees C storage temperatures for fresh-cut melon over 14 days reveals that storage at 0 degrees C is optimal for avoiding increases in microbial load and loss of vitamin C especially at later time points. However, higher temperatures maintain better the balance of esters (acetate versus non-acetate) and phenolic content. The whole volatile organic compound (VOC) profile can be used to discriminate both time and temperature effects especially at earlier time points. Potential VOC markers for changes in vitamin C from day 0 to day 6 of storage (3-methyl butane nitrile) and temperature (limonene) are identified through a multi-trait analysis.

• 出版日期2018-2-15