Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits

文献类型： 外文期刊

第一作者： Liu, Chuanhe

作者： Liu, Chuanhe;Liu, Yan;Liu, Chuanhe;Liu, Yan

作者机构：

关键词： aroma components;color;elevated temperature;pineapple;quality

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： 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 L* (lightness) values of the skin and pulp of pineapple fruits were decreased. The a* (greenness-redness) and b* (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.

分类号： TS2

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