scholarly journals Effect of low oxygen and high carbon dioxide atmospheres on the formation of volatiles during storage of two sweet cherry cultivars

2012 ◽  
Vol 39 (No. 4) ◽  
pp. 172-180 ◽  
Author(s):  
J. Goliáš ◽  
J. Létal ◽  
O. Veselý
Keyword(s):  
Carbon Dioxide ◽  
Sweet Cherry ◽  
Solid Phase ◽  
Storage Period ◽  
Total Volatile ◽  
Low Oxygen ◽  
Phenethyl Alcohol ◽  
Hexenyl Acetate ◽  
Sweet Cherry Cultivars ◽  
Volatile Production

The aroma profiles of two sweet cherry cultivars Kordia and Vanda were investigated during storage at different oxygen and carbon dioxide levels and at a low temperature using solid phase microextraction gas chromatography combined with mass spectrometry (SPME-GC-MS). The most abundant aroma volatiles observed in both sweet cherry cultivars were alcohols, esters, terpenoids and aldehydes. Fifteen alcohols (but principally ethan-1-ol, (E)-2-hexen-1-ol and phenethyl alcohol) provided approximately 39% of the total volatile production and eight esters (principally (E)-2-hexenyl acetate and pentyl butyrate) were responsible for another 39% of the volatile production. Four terpenoids (principally limonene and α-linalool) were responsible for a further 15% of volatile production, and 10 aldehydes (principally (E)-2-hexenal and (E)-2-octen-1-al) were responsible for the remaining 7% of total volatile production. However, out of all the volatile compounds detected, a total of just 6 compounds (phenethyl alcohol, (E)-2-hexenal, (E)-2-octen-1-al, pentyl butyrate, (E)-2-hexenyl acetate and limonene) made up 80% of the total volatile production. Fruit stems remained green during all 54 days of the storage period, although one tenth of the stems slowly dessicated in each of the three controlled atmospheres. This is in marked contrast to the stems of fruit held in a regular atmosphere, which turned completely brown.  

scholarly journals Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 489
Author(s):  
Serap Vatansever ◽  
Minwei Xu ◽  
Ana Magallanes-López ◽  
Bingcan Chen ◽  
Clifford Hall
Keyword(s):  
Carbon Dioxide ◽  
Particle Size ◽  
Supercritical Carbon Dioxide ◽  
Solid Phase ◽  
Descriptive Analysis ◽  
Aroma Compounds ◽  
Total Volatile ◽  
Quantitative Descriptive Analysis ◽  
Pea Flour ◽  
Supercritical Carbon

Supercritical carbon dioxide + ethanol (SC-CO2+EtOH) extraction, was employed as a deflavoring method to improve the sensory properties of pea flours. Furthermore, the impacts of particle size along with extraction on volatile profile and sensory attributes of pea flours were investigated using multiple approaches. These included headspace solid-phase microextraction-gas chromatography (HS-SPME-GC), GC-olfactometry (GC-O), and quantitative descriptive analysis (QDA) using a trained sensory panel. Total volatile contents of non-deflavored and deflavored whole pea flour and its fractions were in the range of 7.1 ± 0.3 to 18.1 ± 1.0 µg/g and 0.4 ± 0.1 to 2.7 ± 0.4 µg/g, respectively. The GC-O system showed that the total volatile intensity was in the range of 14.5 to 22.0 and 0 to 3.5, for non-deflavored and deflavored pea flours, respectively. Volatile analyses indicated that 1-hexanol, 1-octanol, 1-nonanol, nonanal, and 2-alkyl methoxypyrazines were major off-aroma compounds. Most off-aroma compounds were not detected in deflavored pea flours. QDA revealed less pea intensity and bitterness of deflavored pea flours. The larger particle size of flours resulted in less off-aroma compounds based on the GC data but more bitterness based on QDA. The SC-CO2+EtOH extraction at optimum conditions and particle size modifications can be a potential technology to improve the organoleptic properties of pulse ingredients.

scholarly journals Assessing `Bing' Sweet Cherry Tolerance to a Heated Controlled Atmosphere for Insect Pest Control

2001 ◽  
Vol 11 (2) ◽  
pp. 308-311 ◽  
Author(s):  
K.C. Shellie ◽  
L.G. Neven ◽  
S.R. Drake
Keyword(s):  
Carbon Dioxide ◽  
Cold Storage ◽  
Methyl Bromide ◽  
Sweet Cherry ◽  
Prunus Avium ◽  
Insect Pest ◽  
Codling Moth ◽  
Air Cooling ◽  
Low Oxygen ◽  
Carbon Dioxide Balance

Sweet cherries (Prunus avium `Bing') exposed to 113 or 117 °F (45 or 47 °C) in an atmosphere of 1% oxygen with 15% carbon dioxide (balance nitrogen) were heated to a maximum center temperature of 112 or 115 °F (44 or 46 °C) in 41 or 27 min, respectively. Heated cherries had similar incidence of pitting and decay, and similar preference ratings after 14 days of storage at 34 °F (1 °C) as nonheated or methyl bromide fumigated fruit. Heated cherries and methyl bromide fumigated cherries were less firm after 14 days of cold storage than nonheated, control fruit. The stems of methyl bromide fumigated cherries were less green than heated or nonheated cherries. Cherries exposed to 113 °F had lower titratable acidity than nonheated cherries, fumigated cherries, or cherries exposed to 117 °F. Cherry quality after 14 days of cold storage was not affected by hydrocooling before heating (5 min in water at 34 °F) or by method of cooling after heating (hydrocooling, forced air cooling, or static air cooling). Cherries stored for 14 days at 34 °F in 6% oxygen with 17% carbon dioxide (balance nitrogen) had similar market quality as cherries stored in air at 34 °F. Results suggest that `Bing' sweet cherry can tolerate heating in an atmosphere of low oxygen containing elevated carbon dioxide at doses that may provide quarantine security against codling moth (Cydia pomonella) and western cherry fruit fly (Rhagoletis cingulata).

scholarly journals Impact of 1-Methycyclopropene and Controlled Atmosphere Storage on Volatile Production in `Gala' Apples

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 817A-817
Author(s):  
Harmander Pal Singh* ◽  
Dennis P. Murr ◽  
Gopi Paliyath ◽  
Jennifer R. DeEll
Keyword(s):  
Solid Phase ◽  
Negative Impact ◽  
Headspace Analysis ◽  
Ambient Air ◽  
Controlled Atmosphere ◽  
Low Oxygen ◽  
Long Term Storage ◽  
Aldehydes And Ketones ◽  
Atmosphere Storage ◽  
Volatile Production

`Gala' apples (Malus × domestica Borkh) were harvested at optimum maturity for long-term storage, precooled overnight at 0 °C, treated with 1 μL·L-1; 1-methylcyclopropene (1-MCP) for 24 hours at 0 °C, and then placed in controlled atmosphere (CA) to determine the storage regime that would have the least negative impact on post-storage aroma volatile production. Fruit were stored at 0° and 2.5° C in ultra low oxygen (0.6% O2 -0.6% CO2; ULOCA), low oxygen (1.2% O2 -1.2% CO2; LOCA) and standard (2.5% O2 -2.5% CO2; SCA) CA for 120 and 240 days, and in ambient air for 60, 90, 120 and 150 days. Post-storage fruit volatiles were quantified by headspace analysis using a solid-phase micro-extraction (SPME) probe and FID-GC, and key volatiles were identified by GC-MS. Fruit volatile production was greatest at harvest, and decreased thereafter for fruit held in air and CA for up to 150 or 240 days, respectively. 1-MCP treatment resulted in reduced rates of respiration, ethylene and volatile production, regardless of storage regime, and resulted in a reduced production rate of all the major volatile compounds, including esters, alcohols, acids, aldehydes and ketones. Post-storage volatile production was the least in fruits removed from 0 °C in ULO, followed by LO, SCA, and then air. 1-MCP treatment inhibited post-storage volatile production in CA- and air-stored fruit by as much as 95 percent. However, recovery of aroma was delayed significantly in fruit which had been held at 0 °C vs. 2.5 ° C, suggesting aroma volatile synthesis in `Gala' is chilling sensitive.

Vulnerability of sweet cherry cultivars to continuous periods of spring frosts in Plovdiv, Bulgaria

2020 ◽  
Vol 12 (4) ◽  
pp. 348-352
Author(s):  
S. Malchev ◽  
S. Savchovska
Keyword(s):  
Sweet Cherry ◽  
Weather Conditions ◽  
Frost Damage ◽  
Cold Weather ◽  
Bud Burst ◽  
Intermediate Group ◽  
Air Temperatures ◽  
Wide Range ◽  
Group Form ◽  
Sweet Cherry Cultivars

Abstract. The periods with continuous freezing air temperatures reported during the spring of 2020 (13 incidents) affected a wide range of local and introduced sweet cherry cultivars in the region of Plovdiv. They vary from -0.6°C on March 02 to -4.9°C on March 16-17. The duration of influence of the lowest temperatures is 6 and 12 hours between March 16 and 17. The inspection of fruit buds and flowers was conducted twice (on March 26 and April 08) at different phenological stages after continuous waves of cold weather conditions alternated with high temperatures. During the phenological phase ‘bud burst’ (tight cluster or BBCH 55) some of the flowers in the buds did not develop further making the damage hardly detectable. The most damaged are hybrid El.28-21 (95.00%), ‘Van’ (91.89%) and ‘Bing’ (89.41%) and from the next group ‘Lapins’ (85.98%) and ‘Rosita’ (83.33%). A larger intermediate group form ‘Kossara’ (81.67%), ‘Rozalina’ (76.00%), ‘Sunburst’ (75.00%), ‘Bigarreau Burlat’ (69.11%) and ‘Kuklenska belitza’ (66.67%). Candidate-cultivar El.17-90 ‘Asparuh’ has the lowest frost damage values of 55.00% and El.17-37 ‘Tzvetina’ with damage of 50.60%.

scholarly journals Identification of VOCs in essential oils extracted using ultrasound- and microwave-assisted methods from sweet cherry flower

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huimin Zhang ◽  
Hongguang Yan ◽  
Quan Li ◽  
Hui Lin ◽  
Xiaopeng Wen
Keyword(s):  
Essential Oil ◽  
Sweet Cherry ◽  
Dimethyl Sulfide ◽  
Solid Phase ◽  
Oil Yield ◽  
Gas Chromatography Mass Spectrometry ◽  
Process Conditions ◽  
Important Indicator ◽  
Microwave Assisted ◽  
Essential Oil Yield

AbstractThe floral fragrance of plants is an important indicator in their evaluation. The aroma of sweet cherry flowers is mainly derived from their essential oil. In this study, based on the results of a single-factor experiment, a Box–Behnken design was adopted for ultrasound- and microwave-assisted extraction of essential oil from sweet cherry flowers of the Brooks cultivar. With the objective of extracting the maximum essential oil yield (w/w), the optimal extraction process conditions were a liquid–solid ratio of 52 mL g−1, an extraction time of 27 min, and a microwave power of 435 W. The essential oil yield was 1.23%, which was close to the theoretical prediction. The volatile organic compounds (VOCs) of the sweet cherry flowers of four cultivars (Brooks, Black Pearl, Tieton and Summit) were identified via headspace solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). The results showed that a total of 155 VOCs were identified and classified in the essential oil from sweet cherry flowers of four cultivars, 65 of which were shared among the cultivars. The highest contents of VOCs were aldehydes, alcohols, ketones and esters. Ethanol, linalool, lilac alcohol, acetaldehyde, (E)-2-hexenal, benzaldehyde and dimethyl sulfide were the major volatiles, which were mainly responsible for the characteristic aroma of sweet cherry flowers. It was concluded that the VOCs of sweet cherry flowers were qualitatively similar; however, relative content differences were observed in the four cultivars. This study provides a theoretical basis for the metabolism and regulation of the VOCs of sweet cherry flowers.

Carbon Dioxide Solid-Phase Embedding Reaction of Silicon-Carbon Nanoporous Composites for Lithium-Ion Batteries

2021 ◽  
pp. 130127
Author(s):  
Zhiwei Yang ◽  
Lang Qiu ◽  
Mengke Zhang ◽  
Yanjun Zhong ◽  
Benhe Zhong ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Lithium Ion Batteries ◽  
Solid Phase ◽  
Lithium Ion ◽  
Silicon Carbon

scholarly journals Multi-year analyses on three populations reveal the first stable QTLs for tolerance to rain-induced fruit cracking in sweet cherry (Prunus avium L.)

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
José Quero-García ◽  
Philippe Letourmy ◽  
José Antonio Campoy ◽  
Camille Branchereau ◽  
Svetoslav Malchev ◽  
...  
Keyword(s):  
Confidence Intervals ◽  
Sweet Cherry ◽  
Prunus Avium ◽  
Linear Models ◽  
Basic Research ◽  
Fruit Weight ◽  
Phenotypic Variance ◽  
Fruit Cracking ◽  
The Stability ◽  
Sweet Cherry Cultivars

AbstractRain-induced fruit cracking is a major problem in sweet cherry cultivation. Basic research has been conducted to disentangle the physiological and mechanistic bases of this complex phenomenon, whereas genetic studies have lagged behind. The objective of this work was to disentangle the genetic determinism of rain-induced fruit cracking. We hypothesized that a large genetic variation would be revealed, by visual field observations conducted on mapping populations derived from well-contrasted cultivars for cracking tolerance. Three populations were evaluated over 7–8 years by estimating the proportion of cracked fruits for each genotype at maturity, at three different areas of the sweet cherry fruit: pistillar end, stem end, and fruit side. An original approach was adopted to integrate, within simple linear models, covariates potentially related to cracking, such as rainfall accumulation before harvest, fruit weight, and firmness. We found the first stable quantitative trait loci (QTLs) for cherry fruit cracking, explaining percentages of phenotypic variance above 20%, for each of these three types of cracking tolerance, in different linkage groups, confirming the high complexity of this trait. For these and other QTLs, further analyses suggested the existence of at least two-linked QTLs in each linkage group, some of which showed confidence intervals close to 5 cM. These promising results open the possibility of developing marker-assisted selection strategies to select cracking-tolerant sweet cherry cultivars. Further studies are needed to confirm the stability of the reported QTLs over different genetic backgrounds and environments and to narrow down the QTL confidence intervals, allowing the exploration of underlying candidate genes.

scholarly journals Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 850
Author(s):  
Annalaura Lopez ◽  
Federica Bellagamba ◽  
Erica Tirloni ◽  
Mauro Vasconi ◽  
Simone Stella ◽  
...  
Keyword(s):  
Food Safety ◽  
Organic Acids ◽  
Solid Phase ◽  
Current Trend ◽  
Storage Period ◽  
Storage Conditions ◽  
Sensory Profile ◽  
Volatile Profile ◽  
Safety Parameters ◽  
Statistic Model

Caviar is a semi-preserved fish preparation in which cold storage (around 0 °C) and packaging under anaerobic conditions are fundamental to guarantee adequate safety parameters. Consumers seem to prefer caviar prepared with food salt only, but according to the needs of the different distribution channels, some preservatives are used in order to prolong its shelf life and to allow less restrictive storage conditions. Traditionally, the most common preservative was sodium tetraborate (borax), a salt that contributes to the sensory profile of caviar. However, due to its toxicity, borax has been banned in many countries, and the current trend is to reduce or eliminate its use. In this study, we evaluated the evolution of food safety parameters (pH, water activity, microbiological parameters) and the volatile profile during 14 months of storage in caviar samples treated with three different preservatives: I. exclusively NaCl, II. a mixture of borax and NaCl, and III. a mixture of organic acids and salts. Microbial presence was studied by means of plate counts; volatile organic compounds were identified on the sample headspace by means of solid phase microextraction with gas-chromatography and mass spectrometry. Results showed relevant differences among the three treatments investigated, with salt samples characterized by the highest viable counts and the greatest presence of volatile products driven by oxidative and spoilage processes, mainly occurring toward lipid and amino acids. On the contrary, the mixture of organic acids and salts showed the best response during the entire storage period. Finally, the employment of a multiparametric statistic model allowed the identification of different clusters based on the time of ripening and the preservative treatments used.

scholarly journals Long-term evaluation of rootstock effects on cropping and tree parameters of selected sweet cherry cultivars

2020 ◽  
Vol 47 (No. 1) ◽  
pp. 13-20
Author(s):  
Jitka Blažková ◽  
František Paprštein ◽  
Lubor Zelený ◽  
Adéla Skřivanová ◽  
Pavol Suran
Keyword(s):  
Sweet Cherry ◽  
Cross Section Area ◽  
Section Area ◽  
Natural Tendency ◽  
Term Evaluation ◽  
The Mean ◽  
Sweet Cherry Cultivars ◽  
Tree Characteristics ◽  
Gisela 5

The cropping of six sweet cherry cultivars that originated in the Research and Breeding Institute of Pomology at Holovousy, and a standard one, ‘Burlat’, were evaluated on three rootstocks in the period of 2007–2017. Trees planted in a spacing of 1.5 m × 5.0 m were trained as tall spindle axes utilising their natural tendency to develop a central leader. On the standard rootstock, P-TU-2, ‘Tim’ was the most productive with a mean total harvest of 47.6 kg per tree. ‘Sandra’ yielded the most on the PHLC rootstock with 56.2 kg per tree and ‘Helga’ yielded the most on Gisela 5 with a mean total harvest of 55.9 kg per tree. The mean impact of the rootstock on the tree vigour, measured upon the trunk cross section area, ranged from 148.4 cm2 on the standard rootstock P-TU-2 to 114.1 cm2 on the PHLC and 125.2 cm2 on Gisela 5 . On the standard rootstock P-TU-2, the most vigorous one according to this criterion was ‘Jacinta’ (178.0 cm2) whereas ‘Justyna’ (109.7 cm2) was the least vigorous. On the PHLC, the most vigorous was ‘Sandra’ (147.2 cm2) and the least was ‘Amid’ (94.0 cm2). The other tree characteristics were mainly dependant on the cultivar and minimally, or not at all, influenced by the rootstock vigour.

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