Changes in free and glycosidically bound volatile compounds of nectarine fruit during low-temperature storage

Zhang Q., . and Zhou D. D., . and Jiang M. W., . and Tu K., . Changes in free and glycosidically bound volatile compounds of nectarine fruit during low-temperature storage. pp. 843-856. ISSN 22317546

Free and glycosidically bound volatiles are two essential aroma compounds contributing to the flavour of nectarine fruits. To explore the relationship between free and bound volatiles in nectarine fruits during postharvest storage they were first harvested and then subjected to the temperatures of 1 5 and 8C for 35 d and the changes in volatile compounds -glucosidase (-Glu) activity and the expression of UGT (UDPglucosyltransferase) involved in the accumulation of bound linalool were determined. Results showed that nectarine fruits stored at 5C had the lowest contents of free volatile compounds due to damage from chilling injury and the contents of esters and lactones decreased at 1 and 5C. The contents of bound volatiles increased during the early storage period and decreased afterwards due to an increase in -Glu activity. Corresponding to the higher contents of bound volatiles at 1C the -Glu activity in nectarine fruits stored at 1C was significantly lower than that in nectarine fruits stored at the other two temperatures.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(04)%202022/11%20-...

Abstract

Free and glycosidically bound volatiles are two essential aroma compounds contributing to the flavour of nectarine fruits. To explore the relationship between free and bound volatiles in nectarine fruits during postharvest storage they were first harvested and then subjected to the temperatures of 1 5 and 8C for 35 d and the changes in volatile compounds -glucosidase (-Glu) activity and the expression of UGT (UDPglucosyltransferase) involved in the accumulation of bound linalool were determined. Results showed that nectarine fruits stored at 5C had the lowest contents of free volatile compounds due to damage from chilling injury and the contents of esters and lactones decreased at 1 and 5C. The contents of bound volatiles increased during the early storage period and decreased afterwards due to an increase in -Glu activity. Corresponding to the higher contents of bound volatiles at 1C the -Glu activity in nectarine fruits stored at 1C was significantly lower than that in nectarine fruits stored at the other two temperatures.

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Item Type:	Article
AGROVOC Term:	Nectarines
AGROVOC Term:	Prunus persica
AGROVOC Term:	Fruits
AGROVOC Term:	Volatile compounds
AGROVOC Term:	Low temperature
AGROVOC Term:	Cold storage
AGROVOC Term:	Low temperature
AGROVOC Term:	Beta glucosidase
AGROVOC Term:	Aroma compounds
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10825

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