Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/23661 |
Resumo: | Fresh-cut cantaloupe melon is valued for its aroma but is highly perishable. Temperature of storage (typically 0-5°C) is critical for maintaining fresh-cut melon quality, but often reaches 10°C during transportation and in retail outlets. A comparison amongst 0, 5 and 10°C storage temperatures for fresh-cut melon over 14days reveals that storage at 0°C is optimal for avoiding increases in microbial load and loss of vitamin C especially at later time points. However, higher temperatures maintain better the balance of esters (acetate versus non-acetate) and phenolic content. The whole volatile organic compound (VOC) profile can be used to discriminate both time and temperature effects especially at earlier time points. Potential VOC markers for changes in vitamin C from day 0 to day 6 of storage (3-methyl butane nitrile) and temperature (limonene) are identified through a multi-trait analysis. |
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Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessmentsAscorbic acidFruitTemperatureCucumis meloFresh-cut cantaloupe melon is valued for its aroma but is highly perishable. Temperature of storage (typically 0-5°C) is critical for maintaining fresh-cut melon quality, but often reaches 10°C during transportation and in retail outlets. A comparison amongst 0, 5 and 10°C storage temperatures for fresh-cut melon over 14days reveals that storage at 0°C is optimal for avoiding increases in microbial load and loss of vitamin C especially at later time points. However, higher temperatures maintain better the balance of esters (acetate versus non-acetate) and phenolic content. The whole volatile organic compound (VOC) profile can be used to discriminate both time and temperature effects especially at earlier time points. Potential VOC markers for changes in vitamin C from day 0 to day 6 of storage (3-methyl butane nitrile) and temperature (limonene) are identified through a multi-trait analysis.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaAmaro, Ana L.Spadafora, Natasha D.Pereira, Maria J.Dhorajiwala, RakheeHerbert, Robert J.Muller, Carsten T.Rogers, Hilary J.Pintado, Manuela2017-12-12T18:12:05Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/23661engAmaro, A. L., Spadafora, N. D., Pereira, M. J., Dhorajiwala, R., Herbert, R. J., Muller, C. T., ...Pintado, M. E. (2018). Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments. Food Chemistry, 241, 222-2310308-814610.1016/j.foodchem.2017.08.0501873-70728502893744128958522000411624400028info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-09-19T01:40:28Zoai:repositorio.ucp.pt:10400.14/23661Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:19:20.458911Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments |
title |
Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments |
spellingShingle |
Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments Amaro, Ana L. Ascorbic acid Fruit Temperature Cucumis melo |
title_short |
Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments |
title_full |
Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments |
title_fullStr |
Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments |
title_full_unstemmed |
Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments |
title_sort |
Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments |
author |
Amaro, Ana L. |
author_facet |
Amaro, Ana L. Spadafora, Natasha D. Pereira, Maria J. Dhorajiwala, Rakhee Herbert, Robert J. Muller, Carsten T. Rogers, Hilary J. Pintado, Manuela |
author_role |
author |
author2 |
Spadafora, Natasha D. Pereira, Maria J. Dhorajiwala, Rakhee Herbert, Robert J. Muller, Carsten T. Rogers, Hilary J. Pintado, Manuela |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Amaro, Ana L. Spadafora, Natasha D. Pereira, Maria J. Dhorajiwala, Rakhee Herbert, Robert J. Muller, Carsten T. Rogers, Hilary J. Pintado, Manuela |
dc.subject.por.fl_str_mv |
Ascorbic acid Fruit Temperature Cucumis melo |
topic |
Ascorbic acid Fruit Temperature Cucumis melo |
description |
Fresh-cut cantaloupe melon is valued for its aroma but is highly perishable. Temperature of storage (typically 0-5°C) is critical for maintaining fresh-cut melon quality, but often reaches 10°C during transportation and in retail outlets. A comparison amongst 0, 5 and 10°C storage temperatures for fresh-cut melon over 14days reveals that storage at 0°C is optimal for avoiding increases in microbial load and loss of vitamin C especially at later time points. However, higher temperatures maintain better the balance of esters (acetate versus non-acetate) and phenolic content. The whole volatile organic compound (VOC) profile can be used to discriminate both time and temperature effects especially at earlier time points. Potential VOC markers for changes in vitamin C from day 0 to day 6 of storage (3-methyl butane nitrile) and temperature (limonene) are identified through a multi-trait analysis. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-12T18:12:05Z 2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/23661 |
url |
http://hdl.handle.net/10400.14/23661 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Amaro, A. L., Spadafora, N. D., Pereira, M. J., Dhorajiwala, R., Herbert, R. J., Muller, C. T., ...Pintado, M. E. (2018). Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments. Food Chemistry, 241, 222-231 0308-8146 10.1016/j.foodchem.2017.08.050 1873-7072 85028937441 28958522 000411624400028 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131887653879808 |