The Impact of Plant-Based Coatings in ROCHA Pear Preservation during Cold Storage: A Metabolomic Approach
authors Fonseca, AMA; Dias, C; Amaro, AL; Isidoro, N; Pintado, M; Silvestre, AJD; Rocha, SM
nationality International
journal FOODS
author keywords Rocha pear; cold storage; plant-based coatings; GCxGC-ToFMS; conjugated trienols
keywords 2-DIMENSIONAL GAS-CHROMATOGRAPHY; SUPERFICIAL SCALD; EDIBLE COATINGS; CONJUGATED TRIENOLS; VOLATILE COMPOUNDS; ALPHA-FARNESENE; QUALITY; FRESH; STORABILITY; GC
abstract Although new storage technologies have been emerging in recent years, preservation of pear (Pyrus communis L.) remains a challenge for suppliers. Maintenance of desired organoleptic properties throughout cold storage using non-chemical strategies has been investigated and the use of edible coatings has shown potential to delay fruit quality deterioration during cold storage. Thus, the objective of this study is to evaluate the impact of pectin coatings including plant extracts, in Rocha pear (Pyrus communis L. cv. Rocha) preservation. A four-month pilot scale assay was performed in both dynamic controlled atmosphere (DCA) (-0.5 degrees C, 0.5% O-2, and 0.4% CO2) and normal atmospheric (NA) conditions (2 degrees C). For each storage condition, the following three coatings were tested: pectin (3% w/v) (PCT), pectin (3% w/v) + strawberry tree leaves extract (9.5 mg/mL) (CT1), and pectin (3% w/v) + apple pomace extract (16 mg/mL) (CT2). Volatile compounds, potentially related to aroma or ripening status of Rocha pear, were monitored alongside with conjugated trienols (CTs) and maturity parameters. The combination of DCA conditions and the application of pectin coatings were able to reduce the release of Rocha pear volatiles associated with ripening status, (particularly esters and sesquiterpenes), as well as reduce CTs, which could contribute to the preservation of Rocha pear for longer periods.
publisher MDPI
isbn 2304-8158
year published 2020
volume 9
issue 9
digital object identifier (doi) 10.3390/foods9091299
web of science category Food Science & Technology
subject category Food Science & Technology
unique article identifier WOS:000581322700001
  ciceco authors
  impact metrics
journal analysis (jcr 2019):
journal impact factor 4.092
5 year journal impact factor Not Available
category normalized journal impact factor percentile 80.935
dimensions (citation analysis):
altmetrics (social interaction):



 


Apoio

1suponsers_list_ciceco.jpg