Contribution to Volatile Fingerprinting and Physico-chemical Qualities of Minimally Processed Durian cv. ‘Monthong’ During Storage: Identification of a Novel Chemical Ripeness Marker

Food and Bioprocess Technology

Volumn 8, Issue 6, 2015, Pages 1229-1243

  Niponsak, Aranya ^a   Laohakunjit, Natta ^a   Kerdchoechuen, Orapin ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Chemical marker; Minimally processed durian; PCA; Physico chemical qualities; Storage; Sulphur containing volatile fingerprint

Indexed keywords

CHEMICAL ANALYSIS; ENERGY STORAGE; FOOD STORAGE; ISOMERS; PRINCIPAL COMPONENT ANALYSIS; SULFUR; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

CHEMICAL MARKERS; MINIMALLY PROCESSED; PCA; PHYSICO-CHEMICAL QUALITY; PHYSICOCHEMICAL PROPERTY; STORAGE TEMPERATURES; SULPHUR CONTAINING COMPOUNDS; TOTAL SOLUBLE SOLIDS;

CHEMICAL COMPOUNDS;

EID: 84939990998     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1486-z     Document Type: Article

References (35)

1. Baldry, J., Dougan, J., & Howard, G. E. (1972). Volatile flavouring constituents of durian. Phytochemistry, 11, 2081–2084.
2. Beaulieu, J. (2006). Volatile changes in cantaloupe during growth, maturation, and in stored fresh-cuts prepared from fruit harvested at various maturities. Journal of the American Society for Horticultural Science, 131, 127–139.
3. Biale, J. B., & Young, R. E. (1981). Respiration and ripening in fruits—retrospective and prospect. In J. Friend & M. J. C. Rhodes (Eds.), Recent advance in the biochemistry of fruits and vegetables (pp. 1–39). New York: Academic.
4. Booncherm, P., & Siriphanich, J. (1991). Postharvest physiology of durian pulp and husk. Kasetsart Journal, 25, 119–125.
5. Chin, S. T., Nazimah, S. A. H., Quek, S. Y., Che Man, Y. B., Abdul Rahman, R., & Mat Hashim, D. (2007). Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC–MS. Journal of Food Composition and Analysis, 20, 31–44.
6. Damiani, C., Vilas Boas, V. B. E., Ferri, P. H., Pinto, D. M., & Rodrigues, L. J. (2009). Volatile compounds profile of fresh-cut peki fruit stored under different temperatures. Ciência e Tecnologia de Alimentos, 29, 435–439.
7. Génard, M., & Gouble, B. (2005). ETHY. A theory of fruit climacteric ethylene emission. Plant Physiology, 139, 531–545.
8. Golding, J. B., Shearer, D., McGlasson, W. B., & Wyllie, S. G. (1999). Relationships between respiration, ethylene, and aroma production in ripening banana. Journal of Agricultural and Food Chemistry, 47, 1646–1651.
9. Hewett, E. W., & Thompson, C. J. (1992). Modification of internal carbon dioxide and oxygen levels in apple fruit by postharvest calcium application and modified atmospheres. Postharvest Biology and Technology, 1, 213–219.
10. Imsabai, W., Ketsa, S., & Van, D. W. G. (2002). Effect of temperature on softening and the activities of polygalacturonase and pectinesterase in durian fruit. Postharvest Biology and Technology, 26, 347–351.
11. Jaswir, I., Che Man, Y. B., Selamat, J., Ahmad, F., & Sugisawa, H. (2005). Effect of processing conditions and storage on retention of volatile components of durian leather. Journal of Food, Agriculture and Environment, 3, 66–72.
12. Kader, A. A., & Watkins, C. B. (2000). Modified atmospheres packaging toward 2000 and beyond. HortTechnology, 10, 483–486.
13. Kelebek, H. (2010). Sugars, organic acids, phenolic compositions and antioxidant activity of grapefruit (Citrus paradisi) cultivars grown in Turkey. Industrial Crops and Products, 32, 269–274.
14. Ketsa, S., & Daengkanit, T. (1998). Physiological changes during postharvest ripening of durian fruit (Durio zibethinus Murray). The Journal of Horticultural Science and Biotechnology, 73, 575–577.
15. Laohakunjit, N., Kerdchoechuen, O., Matta, F. B., Silva, J. L., & Holmes, W. E. (2007). Postharvest servey of volatile compounds in five tropical fruits using headspace-solid phase microextraction (HS-SPME). HortScience, 42, 309–314.
16. Luning, P. A., Rijk, T. D., Harry, J., Wichers, H. J., & Roozen, J. P. (1994). Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages. Journal of Agricultural and Food Chemistry, 42, 977–983.
17. Mattheis, J., & Fellman, J. K. (1999). Preharvest factors influencing flavour of fresh fruit and vegetables. Postharvest Biology and Biotechnology, 15, 227–232.
18. Moneruzzaman, K. M., Hossain, A. B. M. S., Sani, W., & Saifuddin, M. (2008). Effect of stages of maturity and ripening conditions on the biochemical characteristics of tomato. American Journal of Biochemistry and Biotechnology, 4, 336–344.
19. Moser, R., Dϋvel, D., & Greve, R. (1980). Volatile constituents and fatty acid composition of lipids in Durio zibethinus. Phytochemistry, 19, 79–81.
20. Munira, Z. A., Rosnah, S., Zaulia, O., & Russly, A. R. (2013). Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour). International Food Research Journal, 20, 501–508.
21. Naf, R., & Velluz, A. (1996). Sulphur compounds and some uncommon esters in durian (Durio zibethinus Murr). Flavour and Fragrance Journal, 11, 295–303.
22. Obando-Ulloa, J. M., Moreno, E., García-Mas, J., Nicolai, B., Lammertyn, J., Monforte, A. J., & Fernández-Trujillo, J. P. (2008). Climacteric or non-climacteric behavior in melon fruit-1. Aroma volatiles. Postharvest Biology and Technology, 49, 27–37.
23. Obenland, D., Collin, S., Sievert, J., Negm, F., & Arpaia, M. L. (2012). Influence of maturity and ripening on aroma volatiles and flavor in ‘Hass’ avocado. Postharvest Biology and Technology, 71, 41–50.
24. Palmer, W. K., & Kader, A. A. (1997). Effect of controlled-atmosphere storage on the quality and carotenoid content of sliced persimmons and peaches. Postharvest Biology and Technology, 10, 89–97.
25. Praditdoung, S. (1986). Cold storage of durian. Kasetsart Journal, 20, 44–49.
26. Rinaldi, M., Dall’Asta, C., Meli, F., Morini, E., Pellegrini, N., Gatti, M., & Chiavaro, E. (2012). Physiochemical and microbiological quality of sous-vide-processed carrots and brussels sprouts. Food and Bioprocess Technology, 6, 3076–3087.
27. Sakano, K. (1998). Revision of biochemical pH-stat: involvement of alternative pathway metabolism. Plant Cell Physiology, 39, 467–473.
28. Stone, H., Sidel, J., Oliver, S., Woolsey, A., & Singleton, R. C. (1974). Sensory evaluation by qualitative descriptive analysis. Food Technology, 28, 24–32.
29. Toivonen, P. M. A., & DeEll, J. R. (2002). Physiology of fresh-cut fruits and vegetables. In O. Lamikanra (Ed.), Fresh-cut fruits and vegetables (pp. 100–101). Florida: CRC.
30. Vicente, A. R., Saladí, M., Rose, J. K. C., & Labavitch, J. M. (2007). The linkage between cell wall metabolism and fruit softening: looking to the future. Journal of the Science of Food and Agriculture, 87, 1435–1448.
31. Voon, Y. Y., Sheikh Abdul Hamid, N., Rusul, G., Osman, A., & Quek, S. Y. (2006). Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C. Postharvest Biology and Technology, 42, 168–175.
32. Voon, Y. Y., Sheikh Abdul Hamid, N., Rusul, G., & Osman, A. (2007). Characterisation of Malaysian durian (Durio zibethinus Murr.) cultivars: relationship of physicochemical and flavour properties with sensory properties. Food Chemistry, 103, 1217–1227.
33. Weenen, H., Koolhaas, W. E., & Apriyantono, A. (1996). Sulfur containing volatiles of durian fruits (Durio zibethinus Murr.). Journal of Agricultural and Food Chemistry, 44, 3291–3293.
34. Wong, K. C., & Tie, D. Y. (1995). Volatile constituents of durian (Durio zibethinus Murr.). Flavour and Fragrance Journal, 10, 79–83.
35. Zhang, F., Dong, P., Feng, L., Chen, F., Wu, J., Liao, X., & Hu, X. (2012). Texture changes of yellow peach on pouches processed by high hydrostatic pressure and thermal processing during storage. Food and Bioprocess Technology, 5, 3170–3180.