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Changes in Volatile Compounds in Short-Term High CO2-Treated 'Seolhyang' Strawberry (Fragaria × ananassa) Fruit during Cold Storage.
Molecules. 2022 Oct 05; 27(19)M

Abstract

'Seolhyang' strawberry is harvested before it is fully ripened and treated with CO2 to extend the shelf-life. However, the volatile changes in the 'Seolhyang' strawberry after short-term CO2 treatment have not been investigated, although the volatile profile is an important quality attribute. Herein, we investigated the effect of short-term high CO2 treatment on the changes in the composition of volatile compounds in 'Seolhyang' strawberries at two ripening stages (i.e., half-red and bright-red) during cold storage using headspace solid-phase microextraction and gas chromatography-mass spectrometry. Furthermore, the effect of CO2 treatment on fruit quality with respect to the aroma was investigated. A total of 30 volatile compounds were identified. Storage increased the volatile compound concentrations, and the total concentration of volatiles in the CO2-treated strawberries was lower than that of the untreated strawberries during storage. The production of some characteristic strawberry volatiles (e.g., 4-methoxy-2,5-dimethyl-3(2H)-furanone) was inhibited in CO2-treated strawberries. However, CO2 treatment helped maintain the concentrations of hexanal and 2-hexenal, which are responsible for the fresh odor in strawberries. Interestingly, CO2 treatment suppressed the production of off-odor volatiles, acetaldehyde, and hexanoic acid during strawberry storage. Thus, short-term CO2 treatment may help maintain the fresh aroma of strawberries during cold storage.

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Authors+Show Affiliations

Kim I
Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea.
Ahn D
Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea.
Choi JH
Korea Food Research Institute, Wanju 55365, Korea.
Lim JH
Korea Food Research Institute, Wanju 55365, Korea.
Ok G
Korea Food Research Institute, Wanju 55365, Korea.
Park KJ
Korea Food Research Institute, Wanju 55365, Korea.
Lee J
Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea.

MeSH

AcetaldehydeCarbon DioxideFragariaFruitOdorantsVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36235135

Citation

Kim, Inhwan, et al. "Changes in Volatile Compounds in Short-Term High CO2-Treated 'Seolhyang' Strawberry (Fragaria × Ananassa) Fruit During Cold Storage." Molecules (Basel, Switzerland), vol. 27, no. 19, 2022.
Kim I, Ahn D, Choi JH, et al. Changes in Volatile Compounds in Short-Term High CO2-Treated 'Seolhyang' Strawberry (Fragaria × ananassa) Fruit during Cold Storage. Molecules. 2022;27(19).
Kim, I., Ahn, D., Choi, J. H., Lim, J. H., Ok, G., Park, K. J., & Lee, J. (2022). Changes in Volatile Compounds in Short-Term High CO2-Treated 'Seolhyang' Strawberry (Fragaria × ananassa) Fruit during Cold Storage. Molecules (Basel, Switzerland), 27(19). https://doi.org/10.3390/molecules27196599
Kim I, et al. Changes in Volatile Compounds in Short-Term High CO2-Treated 'Seolhyang' Strawberry (Fragaria × Ananassa) Fruit During Cold Storage. Molecules. 2022 Oct 5;27(19) PubMed PMID: 36235135.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in Volatile Compounds in Short-Term High CO2-Treated 'Seolhyang' Strawberry (Fragaria × ananassa) Fruit during Cold Storage. AU - Kim,Inhwan, AU - Ahn,Donghee, AU - Choi,Jeong Hee, AU - Lim,Jeong-Ho, AU - Ok,Gyeongsik, AU - Park,Kee-Jai, AU - Lee,Jihyun, Y1 - 2022/10/05/ PY - 2022/08/18/received PY - 2022/09/24/revised PY - 2022/09/27/accepted PY - 2022/10/14/entrez PY - 2022/10/15/pubmed PY - 2022/10/18/medline KW - cold storage KW - gas chromatography-mass spectrometry KW - maturity KW - modified atmosphere KW - strawberry KW - volatile JF - Molecules (Basel, Switzerland) JO - Molecules VL - 27 IS - 19 N2 - 'Seolhyang' strawberry is harvested before it is fully ripened and treated with CO2 to extend the shelf-life. However, the volatile changes in the 'Seolhyang' strawberry after short-term CO2 treatment have not been investigated, although the volatile profile is an important quality attribute. Herein, we investigated the effect of short-term high CO2 treatment on the changes in the composition of volatile compounds in 'Seolhyang' strawberries at two ripening stages (i.e., half-red and bright-red) during cold storage using headspace solid-phase microextraction and gas chromatography-mass spectrometry. Furthermore, the effect of CO2 treatment on fruit quality with respect to the aroma was investigated. A total of 30 volatile compounds were identified. Storage increased the volatile compound concentrations, and the total concentration of volatiles in the CO2-treated strawberries was lower than that of the untreated strawberries during storage. The production of some characteristic strawberry volatiles (e.g., 4-methoxy-2,5-dimethyl-3(2H)-furanone) was inhibited in CO2-treated strawberries. However, CO2 treatment helped maintain the concentrations of hexanal and 2-hexenal, which are responsible for the fresh odor in strawberries. Interestingly, CO2 treatment suppressed the production of off-odor volatiles, acetaldehyde, and hexanoic acid during strawberry storage. Thus, short-term CO2 treatment may help maintain the fresh aroma of strawberries during cold storage. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/36235135/Changes_in_Volatile_Compounds_in_Short_Term_High_CO2_Treated_'Seolhyang'_Strawberry__Fragaria_��_ananassa__Fruit_during_Cold_Storage_ DB - PRIME DP - Unbound Medicine ER -