Effect of Micro-Perforated Film Packing on Fatty Acid-Derived Volatile Metabolism of “Red Globe” Table Grapes

The present study was aimed at understanding the effect of micro-perforated polyethylene film packing (MPFP) on the metabolism of fatty acid-derived volatiles and physicochemical attributes in “Red Globe” table grapes under storage at 0 °C for 50 days. Physicochemical properties evaluated in grapes...

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Bibliographic Details
Published in:Food and bioprocess technology 2018-10, Vol.11 (10), p.1807-1817
Main Authors: Lu, Hongyan, Wu, Wenhao, Limwachiranon, Jarukitt, Yang, Dongmei, Xiao, Gongnian, Luo, Zisheng, Li, Li
Format: Article
Language:English
Subjects:
Agriculture
Alcohol dehydrogenase
Aroma
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Decay
Enzymatic activity
Fatty acids
Food Science
Fruits
Grapes
Hydroperoxide lyase
Linoleic acid
Lipoxygenase
Liquid oxygen
Metabolism
Original Paper
Packing
Physicochemical properties
Polyethylene
Polyethylene films
Substrates
Texture
Vitaceae
Volatile compounds
Volatiles
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Summary:The present study was aimed at understanding the effect of micro-perforated polyethylene film packing (MPFP) on the metabolism of fatty acid-derived volatiles and physicochemical attributes in “Red Globe” table grapes under storage at 0 °C for 50 days. Physicochemical properties evaluated in grapes were total soluble solids (TSS), texture profile, decay incidence, fatty acid content, and aroma-related enzyme activities including lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), and volatiles in grape peel and flesh. Aroma-related genes ( VvLOX , VvHPL , and VvADH ) were also evaluated. Grapes treated with MPFP was found to retain the texture profile and decay incidence was reduced (17.4% of reduction compared with control) significantly ( P  ≤ 0.05). Linoleic acid (LA), the main substrate of LOX/HPL pathway, was the highest in table grapes packed in MPFP, indicating the use of MPFP was able to preserve LA compound. Micro-perforated film packing upregulated VvLOX and VvHPL , downregulated VvADH , increased LOX and HPL activities, and inhibited ADH activity, enhancing C6/C9 compounds. The results indicated that MPFP system was the best choice to improve aroma quality of “Red Globe” table grapes in comparison to polyethylene film packing (PFP) and control (no packing).
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-018-2142-1