지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
The volatile components in ‘Fuji’ apple were effectively determined by a headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 48 volatile components were identified and tentatively characterized based on National Institute of Standards and Technology (NIST) MS spectra library and the Kovats GC retention index I (RI). The harvested Fuji apples were divided into two groups: 1-methylcyclopropene (1-MCP) treated and non-treated (control) samples for finding important indicators between two groups. The major volatile components of both apples were 2-methylbutyl acetate, hexyl acetate, butyl 2-methylbutanoate, hexyl butanoate, hexyl 2-methylbutanoate, hexyl hexanoate and farnesene. No significant differences of these major compounds between 1-MCP treated and non-treated apples were observed during 1 month storage. Interestingly, the amount of off-flavors, including 1-butanol and butyl butanoate, in 1-MCP treated apples decreased over 5 months, and then increased after 7 months. However, non-treated apples did not show significant changes for off-flavors during 7 month storage (p<0.05). The non-treated apples also contained the higher levels of two off-flavors than 1-MCP treated apples. These two compounds, 1-butanol and butyl butanoate, can be used as quality indicators for the quality evaluation of Fuji apple.
목차
Abstract
1. Introduction
2. Experimental
3. Results and Discussion
4. Conclusions
References
참고문헌 (27)
참고문헌 신청
I. Lara, J. Graell, M. L. Lopez and G. Echeverria, Postharvest Biol. Technol., 39(1), 19-28 (2006).
S. F. A. R. Reis, S. M. Rocha, A. S. Barros, I. Delgadillo, and M. a. Coimbra, Food Chem., 113(2), 513-521 (2009).
L. Dur and E. Costell, Food Sci. Tech. Int., 5(4), 299- 309 (1999).
G. Echeverria, T. Fuentes, J. Graell, I. Lara, and M. L. Lopez, Postharvest Biol. Technol., 32(1), 29-44 (2004).
G. Echeverria, M. T. Fuentes, J. Graell, M. L. Lopez, and J. Puy, J. Sci. Food Agric., 84(1), 5-20 (2004).
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