Volatile Compound Production and Quality Characteristics of Durian Fruit Cv. Monthong as Affected by 1-methylcyclopropene and Modified Atmosphere Storage

International Journal of Fruit Science

卷:22

Sittiwat Lertsiri¹  Kanitha Tananuwong²  Raywat Chairat³ 

[1] Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand;

[2] Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand;

[3] Department of Horticulture, Faculty of Agriculture, Ubon Ratchathani University, Ubon Ratchathani, Thailand;

关键词: Durian;    1-methylcyclopropene;    modified atmosphere;    volatile aroma compounds;    physical properties;   

DOI  :  10.1080/15538362.2022.2060418

来源: DOAJ

【 摘 要 】

This study aimed to evaluate the combined effects of 1-methylcyclopropene (1-MCP) and modified atmosphere (MA) storage on volatile compound production and quality parameters of durian fruit cv. Monthong during storage. Whole durian fruit harvested at the commercial maturity (75–80%) was fumigated with 0–1,000 nL L−1 of 1-MCP for 12 hours. The fruits were then kept in MA chamber fitted with a silicone membrane window at 15°C up to 4 weeks. Volatile aroma compounds including 3 sulfur compounds, 1 ester, 5 alcohols, and 1 ketone were monitored during durian fruit storage. The production of diethyl disulfide, 3,5-dimethyl-1,2,4-trithiolane (2 isomers) and ethyl-2-methyl butanoate was strongly suppressed by 1-MCP/MA treatment. Husk and pulp color changes, pulp softening, respiration rate, production of ethylene, and fermentative metabolites were effectively retarded with 1-MCP/MA technique. 1-MCP treatment at 500 nL L−1 for 12 h under MA condition could extend the storage life of Monthong durian fruit up to 3 weeks without any negative effect. Therefore, this combined technique could be applied to maintain quality and control the ripening process of Monthong durian fruit.

【 授权许可】

Unknown