[논문]Effect of postharvest temperature on the muscat flavor and aroma volatile content in the berries of 'Shine Muscat' (Vitis labruscana BailyxV. vinifera L.)

Matsumoto, H.; Ikoma, Y.

doi:10.1016/j.postharvbio.2015.09.004

Effect of postharvest temperature on the muscat flavor and aroma volatile content in the berries of 'Shine Muscat' (Vitis labruscana BailyxV. vinifera L.)

Postharvest biology and technology, v.112, 2016년, pp.256 - 265

Matsumoto, H. , Ikoma, Y.

Abstract ▼ AI-Helper

The muscat flavor of table grapes often decreases after harvest, but the contributions of post-harvest temperature to the flavor loss were unknown. In the present study, the effect of different postharvest temperatures on muscat flavor and the content of aroma volatiles was investigated at 0, 2, 5, and 10oC for 12 weeks in the berries of 'Shine Muscat' (Vitis labruscana Bailyx@?Vitis vinifera@?Vitis vinifera L.), which has a strong muscat flavor. Furthermore, after 2, 4, and 8 weeks of storage at 0oC, the grapes were subjected to post-storage conditioning at 10oC for 14 more days, and changes in the aroma volatile content were investigated. A sensory test showed that after 4 weeks of storage, the muscat flavor obviously decreased at 0oC, but at 10oC, the muscat flavor was maintained. Gas chromatography analysis of aroma volatiles showed that the content of linalool, which is one of the causative agents of muscat flavor, dramatically decreased at low temperatures (0, 2, and 5oC) in comparison with that at 10oC. During storage, the linalool content was much lower at 0oC than at 10oC in both the skin and the flesh. Interestingly, the linalool content, as well as muscat flavor, which decreased during storage at 0oC, increased after the grapes were subjected to post-storage conditioning at 10oC. The linalool content of the grape conditioned at 10oC for 1-14 more days was higher than that of the grape continuously stored at 0oC. These results indicated that muscat flavor is strongly influenced by postharvest temperature and that low-temperature storage enhances the loss of muscat flavor and the decrease in linalool content, but storage at 10oC delayed and minimized them. Moreover, these results showed that post-storage conditioning at an increased temperature before consumption would be effective to increase the muscat flavor even after flavor loss during low-temperature storage at 0oC.

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참고문헌 (31)

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Effect of postharvest temperature on the muscat flavor and aroma volatile content in the berries of 'Shine Muscat' (Vitis labruscana BailyxV. vinifera L.)

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참고문헌 (31)

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