8/13/2023 0 Comments Black and bruised introThe measurement order was randomized to avoid possible memory effect. Three replicates for each sample were analyzed. Each pear was placed to equilibrate in a 700-mL glass vial at 30☌ for 20 min under ambient air. The headspace of pear samples was measured by PTR-QMS 500 (Ionicon Analytik GmbH, Innsbruck, Austria). 2.2 Proton transfer reaction mass spectrometry Samples were let to ripe naturally at room temperature (22.0 ± 2.0☌) for 28 days, to simulate the consumers’ daily experience. The headspace and the color of non-bruised (NB) samples and bruised (N) samples were analyzed at 2, 3, 4, 7, 14, 16, 22 and 28 days. The headspace of these pears (“bruised samples”) was then analyze and the color was measured. Then, half of the pear samples (four) were let to fall for three times from a height of 10.0 ± 1.0 cm. Immediately after the purchase (0 days), the initial headspace and the color were measured. The pears were as much similar as possible in terms of color, shape, weight (100.0 ± 10.0 g), height (7.0 ± 0.5 cm) and diameter (3.5 ± 0.5 cm). Materials and methods 2.1 Plant materialĪ total of 8 pears ( Pyrus communis, variety Anjou) were purchased at local market in Bolzano (Italy). The objective of this study aimed to investigate the suitability of CIELAB color measurement and PTR-MS volatilome spectra in the analysis of the effect of bruising on pears’ quality and taste. Color changes were also monitored for the same period. Here, we collected the fingerprint of non-bruised and bruised pears for 28 days and used the discriminant analysis (DA) to classify the fruit products. The variable a* is a measurement of the greenness/redness of the sample (negative values are related to green color and positive ones the red color), and b* is a measurement of blueness/yellowness (negative values are related to blue color and positive ones the yellow color) ( Bhookya et al., 2020). The lightness value (L*) indicates the darkness/lightness of the sample (0 is total darkness and 100 is total lightness). PTR-MS has been previously applied to the study of strawberry ( Granitto et al., 2007), blueberry ( Farneti et al., 2017), apples ( Ciesa et al., 2015) and tomato ( Farneti et al., 2012) cultivars however, very little is known about the potential use of PTR-MS to study the effect of bruising on the volatilome of pears.ĬIELAB L*, a* and b* color measure is the established method for the detection of color changes in the food industry. One of the advantages of this device is the possibility of measuring the headspace of whole samples directly without any preparation ( Bodner et al., 2019). PTR-MS allows fast VOCs detection, in particular in regard with fingerprint ( Granitto et al., 2007). These two molecules are easily detectable by proton transfer reaction – mass spectrometry (PTR-MS). The ripening process leads to the production of acetaldehyde and ethanol ( Chervin et al., 1999). Accordingly, bruised fruits ripen at a higher rate than non-bruised fruits ( Mazzola, 1992). Fruit bruising causes loss of millions dollars to the food industry, because the bruising event stimulates the production of ethylene, a ripening agent. Thus, bruising is the main factor limiting the mechanization in harvesting and postharvest activities, leading to longer and more expensive manual processes ( Blahovec et al., 2002). Dark spots are a direct results of impact, and the bruising occurs in every post-harvesting step ( Mattus et al., 1959). Bruising event causes dark spots on fruit, and its extent is closely related to the product quality and taste ( Blahovec and Paprštein, 2005). Flavor was considered the most important quality feature of pears by 54% of consumer, whereas only 41% of them rated texture as the most important feature ( Vangdal, 1982).īruising is the most common mechanical damage which can occur in fruit ( Hussein et al., 2020). For a fruit like pear ( Pyrus communis), volatile organic compounds’ (VOCs) emissions are particularly relevant: its aroma is rich and easily recognized by consumers. The full terms of this licence may be seen at Īroma is one of the most valued fruit features, and volatile flavor plays a key role in determining the perception of fruit’s quality by consumers ( Chen et al., 2018). Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. This article is published under the Creative Commons Attribution (CC BY 4.0) licence. Copyright © 2020, Martina Bodner and Matteo Scampicchio.
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