Journal of the Science of Food and Agriculture · 2004 · 45 citations · 19 references
AgricultureFood ScienceHorticultural SciencesFood ChemistryFruit SciencePostharvest PhysiologyFruit Flavor ChemistryFruit MicrobiologyFruit PhysiologyFruit PreservationFruit QualityFruit StorageFruit Volatile CompoundsMicrobial Growth InhibitionMicrobial Growth SuppressionMicroextractionSolid-phase MicroextractionStorage Effects On Fruit QualityVolatile Compounds AnalysisVolatile Flavor Compounds
Abstract The effect of UV‐induced stress on the volatile aroma compounds in cut pineapple was compared with that of storage at 4 °C for 24 h. Eighteen volatile compounds were identified by solid‐phase microextraction (SPME) in fresh‐cut pineapple. Methyl‐2‐methylbutanoate, methyl hexanoate, methyl 5‐hexenoate, ethyl hexanoate and ethyl 5‐hexenoate were the major aroma compounds. Storage at 4 °C for 24 h, and exposure of cut fruit to UV radiation for 15 min caused a considerable decrease in the concentration of esters and increase in the relative amount of copaene. This sesquiterpene, when added to crushed cantaloupe melon (0.1 mg g −1 ), inhibited microbial growth in the fruit over a period of 24 h at 20 °C. Cis ‐ and trans ‐ocimene were present in the fruit but their production was not photo‐induced by UV irradiation. Ocimene, however, was a potent antimicrobial agent that killed microorganisms when added to the crushed fruit and stored at 20 °C for 24 h. The results indicate that sesquiterpene phytoalexins could contribute to the defense mechanism in wounded pineapple tissue. Published in 2004 for SCI by John Wiley & Sons, Ltd.
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