86-1 |
Changes in volatile aroma compounds of fresh-cut cantaloupe melon with storage |
O. LAMIKANRA, USDA-ARS-Southern Regional Research Center, 1100 Robert E. Lee Boulevard, New Orleans, LA 70124 Cut fruit products rapidly loose their typical flavor, even when stored under refrigerated conditions. It is well known that cut fruit could develop staleness or loss of freshness within a day of refrigerated storage. Fresh-cut fruit sales have lagged behind their counterpart, vegetables, primarily because of the relatively short shelf life of refrigerated cut fruits. Volatile compounds are major determinants of fruit quality as perceived by consumers. This study was carried out to identify changes that occur in some volatile aroma compounds during cold storage of cut cantaloupe melon. Changes in volatile aroma constituents of fresh-cut cantaloupe melon with storage were determined by headspace solid-phase microextraction gas chromatography –mass spectrometry (SPME GC-MS). The compounds isolated from the fruit immediately after cutting are predominantly aliphatic and aromatic esters. Storage of fruit at 4 oC caused a considerable decrease in concentration of esters and synthesis of terpenoid compounds b-ionone and geranylacetone over a period of 24 h. This change in the volatile profile with storage is consistent with that of a stress induced defense response in the cut fruit as an adaptation process to tissue exposure and cell disruption. The same effect occurred in fruit stored at 22 oC, and those treated with sodium azide and ascorbic acid prior to storage. Ascorbic acid and sodium azide treated fruit had higher concentrations of b-ionone and geranylacetone, and retained these compounds better with storage time. Hydrolysis of esters appears to be an important early reaction step in the loss of freshness during storage of cut cantaloupe melon that provides precursors for synthesis of secondary volatile aroma compounds.
Handout (.ppt format, 222.0 kb)
Session 86, Fruit & Vegetable Product: Vegetables
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