Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature
Autori
Popović, Branko![](/themes/MirageReFRI/images/orcid.png)
Tešević, Vele
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Mitrović, Olga
![](/themes/MirageReFRI/images/orcid.png)
Kandić, Miodrag
Leposavić, Aleksandar
![](/themes/MirageReFRI/images/orcid.png)
Glišić, Ivana
![](/themes/MirageReFRI/images/orcid.png)
Milošević, Nebojša
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Konferencijski prilog (Objavljena verzija)
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Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
Plum / shelf life / sugar/acid ratio / volatile aromatic components / odour activity valuesIzvor:
Book of Abstracts : VIII International Scientific Agriculture Symposium ‘Agrosym 2017’, 05-08 October 2017, Jahorina, Republic of Srpska, Bosnia and Herzegovina, 2017, 264-264Izdavač:
- East Sarajevo : University of East Sarajevo, Faculty of Agriculture
Finansiranje / projekti:
- Stvaranje i proučavanje novih genotipova voćaka i uvođenje savremenih biotehnologija gajenja i prerade voća (RS-MESTD-MPN2006-2010-20013)
- Uticaj sorte i uslova gajenja na sadržaj bioaktivnih komponenti jagodastog i koštičavog voća i dobijanje biološki vrednih proizvoda poboljšanim i novim tehnologijama (RS-MESTD-Technological Development (TD or TR)-31093)
Institucija/grupa
Institut za voćarstvoTY - CONF AU - Popović, Branko AU - Tešević, Vele AU - Mitrović, Olga AU - Kandić, Miodrag AU - Leposavić, Aleksandar AU - Glišić, Ivana AU - Milošević, Nebojša PY - 2017 UR - https://refri.institut-cacak.org/handle/123456789/679 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 - East Sarajevo : University of East Sarajevo, Faculty of Agriculture C3 - Book of Abstracts : VIII International Scientific Agriculture Symposium ‘Agrosym 2017’, 05-08 October 2017, Jahorina, Republic of Srpska, Bosnia and Herzegovina T1 - Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature EP - 264 SP - 264 ER -
@conference{ author = "Popović, Branko and Tešević, Vele and Mitrović, Olga and Kandić, Miodrag and Leposavić, Aleksandar and Glišić, Ivana and Milošević, Nebojša", year = "2017", 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 = "East Sarajevo : University of East Sarajevo, Faculty of Agriculture", journal = "Book of Abstracts : VIII International Scientific Agriculture Symposium ‘Agrosym 2017’, 05-08 October 2017, Jahorina, Republic of Srpska, Bosnia and Herzegovina", title = "Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature", pages = "264-264" }
Popović, B., Tešević, V., Mitrović, O., Kandić, M., Leposavić, A., Glišić, I.,& Milošević, N.. (2017). Analytical indicators of plum fruit sensory characteristic changes after seven-day storage at room temperature. in Book of Abstracts : VIII International Scientific Agriculture Symposium ‘Agrosym 2017’, 05-08 October 2017, Jahorina, Republic of Srpska, Bosnia and Herzegovina East Sarajevo : University of East Sarajevo, Faculty of Agriculture., 264-264.
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 Book of Abstracts : VIII International Scientific Agriculture Symposium ‘Agrosym 2017’, 05-08 October 2017, Jahorina, Republic of Srpska, Bosnia and Herzegovina. 2017;:264-264..
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 Book of Abstracts : VIII International Scientific Agriculture Symposium ‘Agrosym 2017’, 05-08 October 2017, Jahorina, Republic of Srpska, Bosnia and Herzegovina (2017):264-264.