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Título: | Influence of the storage temperature on volatile emission, carotenoid content and chilling injury development in Star Ruby red grapefruit |
Autor: | Lado, Joanna CSIC ORCID; Gurrea, Arantxa; Zacarías, Lorenzo CSIC ORCID ; Rodrigo, María Jesús CSIC ORCID | Palabras clave: | Carotenoids Citrus Chilling injury Cold storage Grapefruit Limonene Volatile |
Fecha de publicación: | 16-may-2019 | Editor: | Elsevier | Citación: | Food Chemistry 295: 72-81 (2019) | Resumen: | Grapefruits are sensitive to develop chilling injury (CI) on the peel upon postharvest storage at low temperature. We investigated the influence of the storage at 2 and 12 °C on CI, carotenoids, and emission of volatiles by intact fruit. CI symptoms at 12 °C were restricted to green fruit peel sectors but at 2 °C the CI severity was higher and distributed through the whole fruit surface. Fruit peel coloration and carotenes content increased at 12 °C whereas experienced minor changes at 2 °C. At 2 °C the emission of total volatiles and specific monoterpenes, mainly limonene, but also linalool and α-terpineol was enhanced, while storage at 12 °C resulted in higher emission and diversity of cyclic sesquiterpenes and aliphatic esters. Results indicate a selective emission of volatiles by intact red grapefruit that appears to be a specific response to the storage temperature or to the cold-induced damage. | Versión del editor: | https://doi.org/10.1016/j.foodchem.2019.05.108 | URI: | http://hdl.handle.net/10261/206046 | DOI: | 10.1016/j.foodchem.2019.05.108 | ISSN: | 0308-8146 |
Aparece en las colecciones: | (IATA) Artículos |
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Lado_FOODCHEM2019.pdf | Artículo principal | 890,3 kB | Adobe PDF | Visualizar/Abrir |
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