水杨酸甲酯
芳香
冷库
园艺
质量(理念)
化学
食品科学
植物
生物
物理
量子力学
作者
Jingzhi Mei,Xiulian Li,Ya You,Xinguang Fan,Chanchan Sun,Fengjun Guo,Ming Shan,Jiajing Zhang
标识
DOI:10.1016/j.scienta.2024.113291
摘要
Cherries are easy to soften and rot during the period of storage. This work was performed to assess the impact of different concentrations of methyl salicylate (MeSA, 0.1 mmol·L−1, 1.0 mmol·L−1, 2.0 mmol·L−1) on fruit quality and aroma compounds of cherries ('Meizao' and 'Labins') during cold storage (0 °C). Results showed that 1.0 mmol·L−1 of MeSA had the greatest effect on decreasing the respiration rate, improving the firmness and maintaining the soluble solids content (SSC) of cherry fruits. The main volatile aroma compounds in 'Meizao' and 'Labins' cherries were benzyl alcohol, hexanal, trans-2-hexenal, benzaldehyde and 2-hexenal. Additional observations revealed that MeSA could increase the ester aroma compounds and delay the loss of alcohol, aldehyde, ketone and terpenoid aroma compounds in postharvest cherries. Therefore, MeSA could effectively improve the quality and inhibit aroma loss of cherry fruits during cold storage.
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