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Aroma volatiles components of ‘Fuerte’ avocado (persea americana mill.) stored under different modified atmospheric conditions

Mahendran, T., Brennan, J. G. and Hariharan, G. (2019) Aroma volatiles components of ‘Fuerte’ avocado (persea americana mill.) stored under different modified atmospheric conditions. Journal of Essential Oil Research, 31 (1). pp. 34-42. ISSN 2163-8152

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To link to this item DOI: 10.1080/10412905.2018.1495108

Abstract/Summary

Modified atmosphere (MA) storage have direct influence on biogenesis and releasing of aroma volatiles in the ripe fruits. A study was conducted to investigate the influence of MA storage on the volatile constituents of ripe avocados. Mature avocados (cv. Fuerte) were packed in four different packaging materials and the equilibrium gas composition developed within the packs were in perforated polyvinylchloride: SM-60 (Control: 20.8% O2 + 0.03% CO2), Micro-porous polypropylene: MY-15 (4.8% O2 + 8.4% CO2), Low density polyethylene: LPDE (7.7% O2 + 5.8% CO2) and Micro-porous polypropylene: MD-15 (9% O2 + 5.4% CO2). The MA packs of avocados were stored at 7°C for 4 weeks and were ripen at 20°C. The volatile compounds of ripe avocados were investigated by means of gas chromatography (GC) and GC-mass spectrometry. A total of 68 of components were identified among those butyl acetate, 3-hexenyl acetate, 2-hexenyl acetate and hexyl acetate were only detected from MA stored avocados. Therefore, the MA storage with suitable gas composition could be used as a novel technology to extend the shelf life without significantly (p > 0.05) affecting the volatile components of the avocados.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:78532
Uncontrolled Keywords:General Chemistry
Publisher:Informa UK Limited

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