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Statements

Subject Item
n2:RIV%2F62156489%3A43510%2F13%3A00210355%21RIV14-MZE-43510___
rdf:type
n15:Vysledek skos:Concept
dcterms: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.
dcterms: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
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
skos:notation
RIV/62156489:43510/13:00210355!RIV14-MZE-43510___
n15:predkladatel
n16:orjk%3A43510
n3:aktivita
n14:P
n3:aktivity
P(QI91A032)
n3:cisloPeriodika
2
n3:dodaniDat
n7:2014
n3:domaciTvurceVysledku
n5:5209994 n5:8654670 n5:9023623
n3:druhVysledku
n12:J
n3:duvernostUdaju
n17:S
n3:entitaPredkladatele
n9:predkladatel
n3:idSjednocenehoVysledku
75530
n3:idVysledku
RIV/62156489:43510/13:00210355
n3:jazykVysledku
n18:eng
n3:klicovaSlova
PCA; respiration rate; headspace analysis; volatiles; apricot; ethylene production
n3:klicoveSlovo
n6:PCA n6:volatiles n6:headspace%20analysis n6:apricot n6:ethylene%20production n6:respiration%20rate
n3:kodStatuVydavatele
AT - Rakouská republika
n3:kontrolniKodProRIV
[A39E5668DA21]
n3:nazevZdroje
Mitteilungen Klosterneuburg
n3:obor
n8:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
4
n3:projekt
n4:QI91A032
n3:rokUplatneniVysledku
n7:2013
n3:svazekPeriodika
63
n3:tvurceVysledku
Kožíšková, Jarmila Goliáš, Jan Dokoupil, Libor Létal, Jiří
n3:wos
330091800004
s:issn
0007-5922
s:numberOfPages
12
n19:organizacniJednotka
43510