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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Effect of the Commercial Ripening Stage and Postharvest Storage on Microbial and Aroma Changes of 'Ambrunes' Sweet Cherries
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Effect of the Commercial Ripening Stage and Postharvest Storage on Microbial and Aroma Changes of 'Ambrunes' Sweet Cherries

机译：商业成熟期和收获后贮藏对“ Ambrunes”甜樱桃微生物和香气变化的影响

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摘要

The purpose of this work was to investigate the effect of the commercial ripening stage and postharvest storage on microbial and aroma changes of 'Ambrunes' sweet cherries. The microbial counts and volatile profile of sweet cherry batches automatically sanitized and classified in three commercial ripening stages were studied for five postharvest storages. The batches were also evaluated sensorially, and the correlations between volatile compounds and aroma quality were determined. The microbial counts provided evidence that 21 days of cold storage is near the maximum extension of 'Ambrunes' sweet cherry storage in maintaining the minimal microbial quality during their shelf-life period. Relevant changes associated with longer cold storages were found in different aroma constituents with a negative impact on flavor. These changes were more evident in less ripened sweet cherries, including a decrease of (E)-2-hexenal and 1-hexanol and an increase of 2-methyl-propanal and 2-methyl-butanal. These compounds could constitute a good tool to predict flavor quality in 'Ambrunes' sweet cherries during the cold-storage process.
机译：这项工作的目的是调查商业成熟阶段和收获后的储存对'Ambrunes'甜樱桃的微生物和香气变化的影响。在五个成熟的商业成熟阶段，对在三个商业成熟阶段自动消毒和分类的甜樱桃批次的微生物数量和挥发性特征进行了研究。还对该批次进行感官评估，并确定挥发性化合物与香气质量之间的相关性。微生物计数提供了证据，表明21天的冷藏期接近“ Ambrunes”甜樱桃存储的最大扩展期，可以在其保质期内保持最低的微生物质量。在不同的香气成分中发现了与更长的冷藏时间相关的相关变化，这对风味产生了负面影响。这些变化在未成熟的甜樱桃中更为明显，包括（E）-2-己醛和1-己醇的减少以及2-甲基-丙醛和2-甲基-丁醛的增加。这些化合物可能是预测冷藏过程中“ Ambrunes”甜樱桃风味品质的良好工具。

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