Effects of temperature on the physicochemical properties and volatile profiles of 'Shine Muscat' grape during postharvest storage

文献类型： 外文期刊

第一作者： Jiang, Zhenghui

作者： Jiang, Zhenghui;Li, Xujiao;Peng, Shuting;Li, Xiaobei;Zhou, Changyan;Zhao, Xiaoyan

作者机构：

关键词： 'Shine Muscat' grape; Temperature; Physicochemical properties; Flavor characteristics

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 469 卷

页码：

收录情况： SCI

摘要： This study aimed to analyze the effects of temperature on physicochemical properties and volatile profiles of the 'Shine Muscat' grape during postharvest storage. Fresh grapes were stored at 4 degrees C and 25 degrees C for 28 d. The salable weight and appearance-related quality were better maintained in low-temperature storage (4 degrees C), and grapes stored at 25 degrees C presented a higher total soluble solids/titratable acidity ratio (TSS/TA), total phenols, total flavonoids, and total anthocyanins during storage compared to 4 degrees C. Furthermore, the grape at 4 degrees C exhibited more abundant volatiles and aroma series in the early storage stage. For long-term storage of more than 21 d, low-temperature storage (4 degrees C) enhanced the loss of total volatile content and increased the contents of some volatile compounds that might cause negative odor. Regardless of storage temperatures, 2-methyl-1-penten-3one was identified as a potential substance for detecting fresh grapes. In conclusion, keeping the grapes at 4 degrees C is beneficial to prolong the storage period and obtain abundant flavor. Eating within 4 d for the grape stored at 4 degrees C is recommended. Meanwhile, a temperature of 25 degrees C is more beneficial to obtain more phenols and flavonoids.

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