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Analyzing Strawberry Spoilage via its Volatile Compounds Using Longpath Fourier Transform Infrared Spectroscopy

文献类型： 外文期刊

作者： Dong, Daming 1 ; Zhao, Chunjiang 1 ; Zheng, Wengang 1 ; Wang, Wenzhong 1 ; Zhao, Xiande 1 ; Jiao, Leizi 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China

期刊名称：SCIENTIFIC REPORTS （ 影响因子：4.379； 五年影响因子：5.133 ）

ISSN： 2045-2322

年卷期： 2013 年 3 卷

页码：

收录情况： SCI

摘要： The volatile compounds from fruits vary based on the spoilage stage. We used FTIR spectroscopy to analyze and to attempt to identify the spoilage process of strawberries. To enhance the sensitivity of the measuring system, we increased the optical pathlength by using multi-reflecting mirrors. The volatile compounds that were vaporized from strawberries in different spoilage stages were tested. We analyzed the spectra and found that the concentrations of esters, alcohols, ethylene, and similar compounds changed with deterioration. The change patterns of the infrared spectra for the volatiles were further examined using 2D correlation spectroscopy. We analyzed the spectral data using PCA and were able to distinguish the fresh, slightly spoiled strawberries from the seriously spoiled strawberries. This study demonstrates that FTIR is an effective tool for monitoring strawberry spoilage and for providing status alerts.

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