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| rdf:type
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| Description
| - A total of 75 volatile compounds are principally responsible for the aroma profiles of apricot fruit. SPME was used to study these volatiles in an attempt to differentiate between fourteen cultivars of apricots (Prunus armeniaca L.) with individual compounds being identifi ed by GC-MS. The concentrations of aroma compounds were statistically analyzed using logistic regression analysis and PCA was successful in differentiating between four cultivars of apricots at over-ripe stage of development. Although the numbers of volatile compounds in each sample were similar, the absolute amounts of total volatiles and those of certain individual compounds did vary between the cultivars and also with the stage of ripening. The main groups of volatile compounds identified were C6 alcohols and aldehydes. In particular, (E)-2-hexenol, (E)-2-hexenal and hexenal together accounted for approximately 65 to 73 % of the total alcohols and aldehydes. The important volatiles for diff erentiating between ripening stages were benzylalcohol, (Z)-3-hexenal and y-caprolactone. The rate of softening during the post-harvest period gradually decreases. Furthermore, some of the cultivars can be still in the climacteric phase of development with regard to CO2 production, whereas other cultivars have already moved on to the post-climacteric phase, characterized by a lower rate of respiration. Of the total of fourteen cultivars studied, only four could be clearly distinguished by principal component analysis (PCA) at the over-ripe stage. Practical considerations such as optimal date of harvest should be based on the onset of the climacteric phase of CO2 production and not ethylene production, which at this time is broadly similar in all cultivars and only ranges from 0.4 to 1.5 ul.kg-1.h-1. When in the over-ripe phase, values for ethylene production range from 30.0 to 51.6 yl.kg-1.h-1 depending on the cultivars.
- A total of 75 volatile compounds are principally responsible for the aroma profiles of apricot fruit. SPME was used to study these volatiles in an attempt to differentiate between fourteen cultivars of apricots (Prunus armeniaca L.) with individual compounds being identifi ed by GC-MS. The concentrations of aroma compounds were statistically analyzed using logistic regression analysis and PCA was successful in differentiating between four cultivars of apricots at over-ripe stage of development. Although the numbers of volatile compounds in each sample were similar, the absolute amounts of total volatiles and those of certain individual compounds did vary between the cultivars and also with the stage of ripening. The main groups of volatile compounds identified were C6 alcohols and aldehydes. In particular, (E)-2-hexenol, (E)-2-hexenal and hexenal together accounted for approximately 65 to 73 % of the total alcohols and aldehydes. The important volatiles for diff erentiating between ripening stages were benzylalcohol, (Z)-3-hexenal and y-caprolactone. The rate of softening during the post-harvest period gradually decreases. Furthermore, some of the cultivars can be still in the climacteric phase of development with regard to CO2 production, whereas other cultivars have already moved on to the post-climacteric phase, characterized by a lower rate of respiration. Of the total of fourteen cultivars studied, only four could be clearly distinguished by principal component analysis (PCA) at the over-ripe stage. Practical considerations such as optimal date of harvest should be based on the onset of the climacteric phase of CO2 production and not ethylene production, which at this time is broadly similar in all cultivars and only ranges from 0.4 to 1.5 ul.kg-1.h-1. When in the over-ripe phase, values for ethylene production range from 30.0 to 51.6 yl.kg-1.h-1 depending on the cultivars. (en)
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| Title
| - Formation of volatiles in apricot (Prunus armeniaca L.) fruit during post-harvest ripening
- Formation of volatiles in apricot (Prunus armeniaca L.) fruit during post-harvest ripening (en)
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| skos:prefLabel
| - Formation of volatiles in apricot (Prunus armeniaca L.) fruit during post-harvest ripening
- Formation of volatiles in apricot (Prunus armeniaca L.) fruit during post-harvest ripening (en)
|
| skos:notation
| - RIV/62156489:43510/13:00210355!RIV14-MZE-43510___
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| http://linked.open...avai/predkladatel
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/62156489:43510/13:00210355
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - PCA; respiration rate; headspace analysis; volatiles; apricot; ethylene production (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - Mitteilungen Klosterneuburg
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Dokoupil, Libor
- Goliáš, Jan
- Létal, Jiří
- Kožíšková, Jarmila
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| http://linked.open...ain/vavai/riv/wos
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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