Improvement of flavour quality and consumer acceptance during postharvest ripening in greenhouse peaches by carbon dioxide enrichment

•The effect of CDE on flavour quality in greenhouse peaches was firstly investigated.•The flavour quality and consumer acceptance of peaches were also improved by CDE.•The contents of some volatiles increased markedly in CDE-treated fruit.•CDE possibly increased the precursor of flavour compounds th...

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Bibliographic Details
Published in:Food chemistry 2014-12, Vol.164, p.219-227
Main Authors: Xi, Wanpeng, Zhang, Qiuyun, Lu, Xiaoyan, Wei, Changqing, Yu, Songlin, Zhou, Zhiqin
Format: Article
Language:English
Subjects:
Acceptance
Agriculture
Air - analysis
Aroma volatiles
Biological and medical sciences
Carbon Dioxide - analysis
Carbon dioxide enrichment (CDE)
Consumer Behavior
Consumers
Enrichment
Flavoring Agents - analysis
Flavours
Food toxicology
Fruit - chemistry
Fruit - growth & development
Fruits
Greenhouse
Greenhouses
Humans
Lactones - analysis
Medical sciences
Norisoprenoids - analysis
Odorants - analysis
Organic acid
Peach
Peaches
Precursors
Prunus
Prunus - chemistry
Prunus - growth & development
Sugars
Taste
Toxicology
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Summary:•The effect of CDE on flavour quality in greenhouse peaches was firstly investigated.•The flavour quality and consumer acceptance of peaches were also improved by CDE.•The contents of some volatiles increased markedly in CDE-treated fruit.•CDE possibly increased the precursor of flavour compounds through photosynthesis.•These findings provide insights into the regulation of peach fruit quality. In this study we assessed the impact of carbon dioxide enrichment (CDE) on flavour quality development of peach fruit, using peach trees grown in a greenhouse with a carbon-dioxide-enriched atmosphere. Fruit sugar, organic acids, volatiles contents and consumer acceptability were investigated, focusing on the period of postharvest ripening. Higher levels of sucrose, lactones, norisoprenoids, and lower levels of malic acid were found in CDE-treated fruit than those in the control fruit grown under normal conditions. We also measured significantly elevated amounts of pyruvic acid, precursors of volatile compounds, linoleic acid and linolenic acid as a result of CDE. Additionally, CDE-treated fruit were relatively well accepted by consumers compared to the control fruit. These results suggested that CDE can markedly improve the flavour quality and consumer acceptance of greenhouse-grown peaches. The possible mechanism could be that CDE increased precursors available for the biosynthesis of flavour compounds through regulation of photosynthesis.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.05.017