Changes in Volatile Compounds in Short-Term High CO2-Treated ‘Seolhyang’ Strawberry (Fragaria × ananassa) Fruit during Cold Storage
DC Field | Value | Language |
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dc.contributor.author | Kim, Inhwan | - |
dc.contributor.author | Ahn, Donghee | - |
dc.contributor.author | Choi, Jeong Hee | - |
dc.contributor.author | Lim, Jeong-Ho | - |
dc.contributor.author | Ok, Gyeongsik | - |
dc.contributor.author | Park, Kee-Jai | - |
dc.contributor.author | Lee, Jihyun | - |
dc.date.accessioned | 2023-02-10T06:41:05Z | - |
dc.date.available | 2023-02-10T06:41:05Z | - |
dc.date.issued | 2022-10 | - |
dc.identifier.issn | 1420-3049 | - |
dc.identifier.issn | 1420-3049 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/60443 | - |
dc.description.abstract | ‘Seolhyang’ strawberry is harvested before it is fully ripened and treated with CO2 to extend the shelf-life. However, the volatile changes in the ‘Seolhyang’ strawberry after short-term CO2 treatment have not been investigated, although the volatile profile is an important quality attribute. Herein, we investigated the effect of short-term high CO2 treatment on the changes in the composition of volatile compounds in ‘Seolhyang’ strawberries at two ripening stages (i.e., half-red and bright-red) during cold storage using headspace solid-phase microextraction and gas chromatography-mass spectrometry. Furthermore, the effect of CO2 treatment on fruit quality with respect to the aroma was investigated. A total of 30 volatile compounds were identified. Storage increased the volatile compound concentrations, and the total concentration of volatiles in the CO2-treated strawberries was lower than that of the untreated strawberries during storage. The production of some characteristic strawberry volatiles (e.g., 4-methoxy-2,5-dimethyl-3(2H)-furanone) was inhibited in CO2-treated strawberries. However, CO2 treatment helped maintain the concentrations of hexanal and 2-hexenal, which are responsible for the fresh odor in strawberries. Interestingly, CO2 treatment suppressed the production of off-odor volatiles, acetaldehyde, and hexanoic acid during strawberry storage. Thus, short-term CO2 treatment may help maintain the fresh aroma of strawberries during cold storage. © 2022 by the authors. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | MDPI | - |
dc.title | Changes in Volatile Compounds in Short-Term High CO2-Treated ‘Seolhyang’ Strawberry (Fragaria × ananassa) Fruit during Cold Storage | - |
dc.type | Article | - |
dc.identifier.doi | 10.3390/molecules27196599 | - |
dc.identifier.bibliographicCitation | Molecules, v.27, no.19 | - |
dc.description.isOpenAccess | Y | - |
dc.identifier.wosid | 000867190900001 | - |
dc.identifier.scopusid | 2-s2.0-85139750566 | - |
dc.citation.number | 19 | - |
dc.citation.title | Molecules | - |
dc.citation.volume | 27 | - |
dc.type.docType | Article | - |
dc.publisher.location | 스위스 | - |
dc.subject.keywordAuthor | cold storage | - |
dc.subject.keywordAuthor | gas chromatography-mass spectrometry | - |
dc.subject.keywordAuthor | maturity | - |
dc.subject.keywordAuthor | modified atmosphere | - |
dc.subject.keywordAuthor | strawberry | - |
dc.subject.keywordAuthor | volatile | - |
dc.subject.keywordPlus | AROMA COMPOUNDS | - |
dc.subject.keywordPlus | O-METHYLTRANSFERASE | - |
dc.subject.keywordPlus | FLAVOR | - |
dc.subject.keywordPlus | BIOSYNTHESIS | - |
dc.subject.keywordPlus | CULTIVARS | - |
dc.subject.keywordPlus | EVOLUTION | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | ENZYMES | - |
dc.subject.keywordPlus | OXYGEN | - |
dc.subject.keywordPlus | VESCA | - |
dc.relation.journalResearchArea | Biochemistry & Molecular Biology | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalWebOfScienceCategory | Biochemistry & Molecular Biology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Multidisciplinary | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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