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
作者： Jiang, Zhenghui 1 ; Li, Xujiao 1 ; Peng, Shuting 1 ; Li, Xiaobei 1 ; Zhou, Changyan 1 ; Zhao, Xiaoyan 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Inst Agrofood Stand & Testing Technol, Lab Qual & Safety Risk Assessment Agroprod Shangha, Minist Agr, 1000 Jingqi Rd, Shanghai 201403, Peoples R China
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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