EFFECT OF STORAGE CONDITION ON SOME QUALITY CHARACTERISTICS AND VOLATILE COMPONENTS OF CASIMIROA (WHITE SAPOTE) | ||||
| Journal of Plant Production | ||||
| Article 8, Volume 34, Issue 7, July 2009, Page 7967-7980 PDF (985.96 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2009.118785 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Amal M. Hassan1; G. F. A. Hassan1; Magda A. Abd-El- Mageed2 | ||||
| 1Fruit handling department, Hort. Res. Inst., Agr. Res. Center, Giza | ||||
| 2Department of Flavour and Aromatic Chem., National Res. Center | ||||
| Abstract | ||||
| This work was carried out during the two successive seasons of 2007, 2008 on white sapote casimiroa edulis, Llave&Lex. The Fruits were obtained from El –kanater horticulture Research station, to determine the optimum maturity stage of fruits alongside assessment of fruit quality under various circumstances of storage. The obtained data revealed that fruit reached maturity stage after 117-121days from full bloom, rind color changed from dark green to light green and pulp color became white cream and TSS reached to 13.3-13.8 in both seasons of study .There was obvious relation between storage temperatures and ripening process .The fruits held at room temperatures 35°C and 65%RH ripened after 5 days, however fruits held at 10°C &5°c and 90%RH, this period reached 15 and 25 days respectively. Fruits held at 0°C did not ripen till 30days at cold storage and could be transfer to room temperature 35°C to reach ripening stage. The headspace volatiles of fresh white sapote Casimiroa edulis and of those exhibited the best quality after storage at different temperature were isolated and subjected to gas chromatography – mass analysis. A total of 23 component were identified in casimiroa aroma including esters (8), alcohols (7), aldehydes (3), terpenes (4), and (1) ketone. Esters and alcohols comprised more than 85% of the total volatiles in casimiroa fruits at mature and in all stored samples .The major esters were ethyl butyrate, ethyl acetate and hexyl acetate while the major alcohols were ethanol and 3-methyl butanol. The results revealed no remarkable changes between volatiles of mature and stored samples. However, sample 3 that stored at 10°C for 15 days comprised the highest yield of ethyl butanoate (43.4%) which possessed sweet and furity aroma and considered as index of good quality. In general storage of casimiroa fruits at different temperatures 5&10 and 35 °C caused their ripening which lead to high concentrations of ethyl butyrate and ethanol. These compounds are responsible for the consumer acceptability of casimiroa fruits. | ||||
| Keywords | ||||
| Casimiroa Fruits; Storage; Temperature; Postharvest Properties; Volatile Components | ||||
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