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Improvement of flavour quality and consumer acceptance during postharvest ripening in greenhouse peaches by carbon dioxide enrichment.

Research paper by Wanpeng W Xi, Qiuyun Q Zhang, Xiaoyan X Lu, Changqing C Wei, Songlin S Yu, Zhiqin Z Zhou

Indexed on: 06 Jul '14Published on: 06 Jul '14Published in: Food Chemistry



Abstract

In this study we assessed the impact of carbon dioxide enrichment (CDE) on flavour quality development of peach fruit, using peach trees grown in a greenhouse with a carbon-dioxide-enriched atmosphere. Fruit sugar, organic acids, volatiles contents and consumer acceptability were investigated, focusing on the period of postharvest ripening. Higher levels of sucrose, lactones, norisoprenoids, and lower levels of malic acid were found in CDE-treated fruit than those in the control fruit grown under normal conditions. We also measured significantly elevated amounts of pyruvic acid, precursors of volatile compounds, linoleic acid and linolenic acid as a result of CDE. Additionally, CDE-treated fruit were relatively well accepted by consumers compared to the control fruit. These results suggested that CDE can markedly improve the flavour quality and consumer acceptance of greenhouse-grown peaches. The possible mechanism could be that CDE increased precursors available for the biosynthesis of flavour compounds through regulation of photosynthesis.