Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature
Аутори
Popović, BrankoTešević, Vele
Mitrović, Olga
Kandić, Miodrag
Leposavić, Aleksandar
Glišić, Ivana
Milošević, Nebojša
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Consumer acceptance of plum is based, primarily, on the corresponding sensory characteristics of the fruits: appearance, colour, firmness, taste and aroma. If not consumed immediately after harvesting, the aforementioned characteristics of plum will change. Still, those changes are less expressed when fruits are kept in cold storage, at low temperatures. However, during the transport and storage of plum at room temperature, which is often the case in local market plum sale, intense changes of certain characteristics of the fruit happens as well as a significant shortening of shelf life. The most expressive is firmness change where fruits become completely soft after seven days. Appearance and colour of the fruit are less susceptible to change. Since plum taste and odour depend on sugar and acid content, i.e., sugar-acid ratio and the content of certain volatile aromatic components, changes of their contents have been examined in some important plum cultivars in Serbia after seven-day s...torage at the temperature 20±1 °C. Sugar/acid ratio that determines sweetness, i.e., fruit acidity, has not significantly changed during thе storage period. Among 10 examined aromatic components, the most significant changes have been observed in 2-E-hexenal, which gives a distinctive green note aroma and nonanal, characteristic plum-like scent. During the seven-day storage of picked plums, the content of 2-E-hexenal decreased while the content of nonanal increased.
Кључне речи:
Plum / shelf life / sugar/acid ratio / volatile aromatic components / odour activity valuesИзвор:
AGROFOR International Journal, 2018, 3, 2, 49-55Издавач:
- Istočno Sarajevo : University of East Sarajevo, Faculty of Agriculture
Финансирање / пројекти:
- Стварање и проучавање нових генотипова воћака и увођење савремених биотехнологија гајења и прераде воћа (RS-MESTD-MPN2006-2010-20013)
- Утицај сорте и услова гајења на садржај биоактивних компоненти јагодастог и коштичавог воћа и добијање биолошки вредних производа побољшаним и новим технологијама (RS-MESTD-Technological Development (TD or TR)-31093)
Институција/група
Institut za voćarstvoTY - JOUR AU - Popović, Branko AU - Tešević, Vele AU - Mitrović, Olga AU - Kandić, Miodrag AU - Leposavić, Aleksandar AU - Glišić, Ivana AU - Milošević, Nebojša PY - 2018 UR - https://refri.institut-cacak.org/handle/123456789/678 AB - Consumer acceptance of plum is based, primarily, on the corresponding sensory characteristics of the fruits: appearance, colour, firmness, taste and aroma. If not consumed immediately after harvesting, the aforementioned characteristics of plum will change. Still, those changes are less expressed when fruits are kept in cold storage, at low temperatures. However, during the transport and storage of plum at room temperature, which is often the case in local market plum sale, intense changes of certain characteristics of the fruit happens as well as a significant shortening of shelf life. The most expressive is firmness change where fruits become completely soft after seven days. Appearance and colour of the fruit are less susceptible to change. Since plum taste and odour depend on sugar and acid content, i.e., sugar-acid ratio and the content of certain volatile aromatic components, changes of their contents have been examined in some important plum cultivars in Serbia after seven-day storage at the temperature 20±1 °C. Sugar/acid ratio that determines sweetness, i.e., fruit acidity, has not significantly changed during thе storage period. Among 10 examined aromatic components, the most significant changes have been observed in 2-E-hexenal, which gives a distinctive green note aroma and nonanal, characteristic plum-like scent. During the seven-day storage of picked plums, the content of 2-E-hexenal decreased while the content of nonanal increased. PB - Istočno Sarajevo : University of East Sarajevo, Faculty of Agriculture T2 - AGROFOR International Journal T1 - Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature EP - 55 IS - 2 SP - 49 VL - 3 ER -
@article{ author = "Popović, Branko and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Leposavić, Aleksandar and Glišić, Ivana and Milošević, Nebojša", year = "2018", abstract = "Consumer acceptance of plum is based, primarily, on the corresponding sensory characteristics of the fruits: appearance, colour, firmness, taste and aroma. If not consumed immediately after harvesting, the aforementioned characteristics of plum will change. Still, those changes are less expressed when fruits are kept in cold storage, at low temperatures. However, during the transport and storage of plum at room temperature, which is often the case in local market plum sale, intense changes of certain characteristics of the fruit happens as well as a significant shortening of shelf life. The most expressive is firmness change where fruits become completely soft after seven days. Appearance and colour of the fruit are less susceptible to change. Since plum taste and odour depend on sugar and acid content, i.e., sugar-acid ratio and the content of certain volatile aromatic components, changes of their contents have been examined in some important plum cultivars in Serbia after seven-day storage at the temperature 20±1 °C. Sugar/acid ratio that determines sweetness, i.e., fruit acidity, has not significantly changed during thе storage period. Among 10 examined aromatic components, the most significant changes have been observed in 2-E-hexenal, which gives a distinctive green note aroma and nonanal, characteristic plum-like scent. During the seven-day storage of picked plums, the content of 2-E-hexenal decreased while the content of nonanal increased.", publisher = "Istočno Sarajevo : University of East Sarajevo, Faculty of Agriculture", journal = "AGROFOR International Journal", title = "Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature", pages = "55-49", number = "2", volume = "3" }
Popović, B., Tešević, V., Mitrović, O., Kandić, M., Leposavić, A., Glišić, I.,& Milošević, N.. (2018). Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature. in AGROFOR International Journal Istočno Sarajevo : University of East Sarajevo, Faculty of Agriculture., 3(2), 49-55.
Popović B, Tešević V, Mitrović O, Kandić M, Leposavić A, Glišić I, Milošević N. Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature. in AGROFOR International Journal. 2018;3(2):49-55..
Popović, Branko, Tešević, Vele, Mitrović, Olga, Kandić, Miodrag, Leposavić, Aleksandar, Glišić, Ivana, Milošević, Nebojša, "Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature" in AGROFOR International Journal, 3, no. 2 (2018):49-55.