title: Effects of storage temperature, storage duration, and subsequent ripening on the physicochemical characteristics, volatile compounds, and phytochemicals of Western Red nectarine (Prunus persica L. Batsch).
abstract: Western Red nectarines, harvested at commercial maturity, were stored for up to 20 days at 1, 4, or 8 °C and then transferred to 25 °C for 0 or 4 days. The main physicochemical attributes, phytochemicals, and volatile compounds were then determined. During storage and ripening, firmness, titratable acidity, organic acids, and C6 volatile compounds decreased, whereas ethylene production, lactones, and C13 norisoprenoids greatly increased. Soluble solids content, sugars, and polyphenols remained quite constant during both stages. During storage, vitamin C decreased and carotenoids did not significantly change, whereas both greatly increased during ripening. Increased time of low-temperature storage has been found to decrease lactones and C13 norisoprenoids in nectarine and, consequently, to limit its aroma during maturation. Finally, Western Red nectarine was found hardly chilling injury sensitive, and trends for sugars, polyphenols and lactones observed in this study were contrary to those generally reported in the literature for chilling-injured fruit.
authors.affiliation: Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint-Rémy-de-Provence, France.
authors.forename: Christophe
authors.initials: C
authors.lastname: Aubert
authors.forename: Philippe
authors.initials: P
authors.lastname: Bony
authors.forename: Guillaume
authors.initials: G
authors.lastname: Chalot
authors.forename: Pierre
authors.initials: P
authors.lastname: Landry
authors.forename: Sebastien
authors.initials: S
authors.lastname: Lurol
mesh_terms: D061353:Food Storage; D005638:Fruit / Q000737:chemistry / Q000254:growth & development; D064209:Phytochemicals / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D027861:Prunus / Q000737:chemistry* / Q000254:growth & development; D013696:Temperature; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D064209:Phytochemicals; D010936:Plant Extracts; D055549:Volatile Organic Compounds