Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits. Issue 12 (3rd November 2014)

• Record Type: Journal Article
• Authors: Liu, Chuanhe; Liu, Yan
• Is Part Of: Journal of food science. Volume 79:Issue 12(2014)
• Page Start: C2409
• Page End: C2414
• Publication Date: 2014-11-03
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12688
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>In this work, 2 separate experiments were performed to describe the influence of elevated temperature treatments postharvest on the color, physiochemical characteristics and aroma components of pineapple fruits during low‐temperature seasons. The <italic>L</italic>* (lightness) values of the skin and pulp of pineapple fruits were decreased. The <italic>a</italic>* (greenness‐redness) and <italic>b</italic>* (blueness‐yellowness) values of the skin and pulp were all markedly increased. The elevated temperature significantly increased the contents of total soluble solids (TSS) and slightly affected contents of vitamin C (nonsignificant). Titratable acidity (TA) of pineapple fruits were notably decreased, whereas the values of TSS/TA of pineapple fruits were significantly increased. The firmness of the pineapple fruits decreased and more esters and alkenes were identified. The total relative contents of esters were increased, and the total relative contents of alkenes were decreased.</p> </abstract>