title: Analyzing strawberry spoilage via its volatile compounds using longpath Fourier transform infrared spectroscopy.
abstract: The volatile compounds from fruits vary based on the spoilage stage. We used FTIR spectroscopy to analyze and to attempt to identify the spoilage process of strawberries. To enhance the sensitivity of the measuring system, we increased the optical pathlength by using multi-reflecting mirrors. The volatile compounds that were vaporized from strawberries in different spoilage stages were tested. We analyzed the spectra and found that the concentrations of esters, alcohols, ethylene, and similar compounds changed with deterioration. The change patterns of the infrared spectra for the volatiles were further examined using 2D correlation spectroscopy. We analyzed the spectral data using PCA and were able to distinguish the fresh, slightly spoiled strawberries from the seriously spoiled strawberries. This study demonstrates that FTIR is an effective tool for monitoring strawberry spoilage and for providing status alerts.
authors.affiliation: National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
authors.forename: Daming
authors.initials: D
authors.lastname: Dong
authors.forename: Chunjiang
authors.initials: C
authors.lastname: Zhao
authors.forename: Wengang
authors.initials: W
authors.lastname: Zheng
authors.forename: Wenzhong
authors.initials: W
authors.lastname: Wang
authors.forename: Xiande
authors.initials: X
authors.lastname: Zhao
authors.forename: Leizi
authors.initials: L
authors.lastname: Jiao
mesh_terms: D031985:Fragaria / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds