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Sutthiwal Setha. Influence of harvest maturity and storage condition on changes on volatile compounds of Phulae pineapple fruit. (). Mae Fah Luang University. Learning Resources and Educational Media Center. : , .
Influence of harvest maturity and storage condition on changes on volatile compounds of Phulae pineapple fruit
Name: Pisoot Yoyponsan
Address:
333 Moo1, Thasud, Muang, Chiang Rai 57100
Organization :
School of Agro-Industry, Mae Fah Luang University
Email :
ask.library@mfu.ac.th
Name: Sukanya Thuengtung
Name: Yukiharu Ogawa
Name: Matchima Naradisorn
Name: Sutthiwal Setha
ThaSH:
Food sciences
ThaSH:
Agricultural industries
ThaSH:
Pineapple
ThaSH:
Harvesting
ThaSH:
Postharvest technology
ThaSH:
Volatile organic compounds
Abstract:
Nowadays, the number of consumers asking for aroma and flavour quality were increasing. However, no previous study about influences of harvest maturity, storage condition on changes in volatile organic compounds of Phulae pineapple fruits. Objectives of this research were investigations of volatile profiles, effect of harvest maturity (between green and full mature) and storage condition (10°C, 85-90% RH for 14 days before moved to room temperature) on volatile compounds in the pineapple fruits by simulation of fruit logistics. The results showed that 18 volatile compounds were identified in full mature stage included 10 esters, 2 terpenes and terpenoids, 1 alcohols and phenols, 1 aldehydes, 3 miscellaneous, and 1 unknown. On the other hand, 7 volatile compounds were detected. 2 esters, 2 terpenes and terpenoids, 1 alcohols and phenols, and 2 miscellaneous were identified. Volatile compounds in green mature stage tended to be increased after storing under the post harvest storage included detection of volatile compounds in group of aldehydes, ketones, and lactones after 14 days of storage. In conclusion, harvest maturity and storage condition affected the development of volatile compounds in the pineapple fruits. Full mature fruits contained higher amounts of volatile compounds than green mature fruits.
Mae Fah Luang University. Learning Resources and Educational Media Center
Address:
CHIANG RAI
Email:
library@mfu.ac.th
Modified:
2021-10-12
Issued:
2021-10-12
บทความ/Article
application/pdf
Journal of Food Science and Agricultural Technology (2019) 5 (Spcl. Iss.): 128-139
eng
©copyrights Mae Fah Luang University
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Pisoot Yoyponsan
| Title | Contributor | Type |
|---|---|---|
| Influence of anoxic treatment on volatile compounds in Phulae Pineapple
มหาวิทยาลัยแม่ฟ้าหลวง Pisoot Yoyponsan | Sutthiwal Setha | วิทยานิพนธ์/Thesis |
| Effect of anoxic treatment on volatile compounds in Phulae pineapple
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Pisoot Yoyponsan;Ogawa, Yukiharu;Wirongrong Tongdeesoontorn;Sutthiwal Setha | บทความ/Article | |
| Influence of harvest maturity and storage condition on changes on volatile compounds of Phulae pineapple fruit
มหาวิทยาลัยแม่ฟ้าหลวง Pisoot Yoyponsan;Sukanya Thuengtung;Yukiharu Ogawa;Matchima Naradisorn;Sutthiwal Setha | บทความ/Article |
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