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Your search keyword '"López, M.L."' showing total 138 results
Start Over Author "López, M.L." Publication Type Academic Journals
138 results on '"López, M.L."'

49. Volatile compound emissions and sensory attributes of ‘Big Top’ nectarine and ‘Early Rich’ peach fruit in response to a pre-storage treatment before cold storage and subsequent shelf-life

Author

Cano-Salazar, J., López, M.L., Crisosto, C.H., and Echeverría, G.

Subjects
*NECTARINE, *PEACH, *COLD storage, *FRUIT storage, *ACETATES, *FRUIT development, *PRESERVATION of fruit
Abstract

Abstract: Pre-storage at 20°C before cold storage was used to improve volatile compound emissions of ‘Big Top’ nectarine and ‘Early Rich’ peach fruit without negatively affecting quality measures and sensory attributes. Commercially harvested fruit were subjected to pre-storage at 20°C for 0, 10, 24, or 36h and then stored at −0.5°C for 10, 20, or 40 d. After cold storage, the fruit were kept at 20°C for up to three days. ‘Big Top’ nectarines given 10h pre-storage followed by 10 and 20 d cold storage were perceived as more flavourful, juicy, and sweet, had higher soluble solid contents, and contained more butyl propanoate, 2-methybutyl-2-methylpropanoate, and 2-methyl-1-butanol than control fruit. ‘Early Rich’ peaches given 36h pre-storage followed by 20 d cold storage were perceived as sweeter and had more propyl acetate, pentyl acetate, and 2-methyl-1-butanol than control fruit. [Copyright &y& Elsevier]

Published
2013
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50. Relationships between the instrumental and sensory characteristics of four peach and nectarine cultivars stored under air and CA atmospheres

Author

Cano-Salazar, J., López, M.L., and Echeverría, G.

Subjects
*PEACH varieties, *NECTARINE, *CULTIVARS, *CONTROLLED atmosphere storage, *COLD storage, *SWEETNESS (Taste), *FLAVOR, *FRUIT storage
Abstract

Abstract: ‘Big Top’ and ‘Venus’ nectarines and ‘Early Rich’ and ‘Sweet Dream’ peaches were picked at commercial maturity and stored for 20 and 40d at −0.5°C and 92% RH under either air or one of the three different controlled atmosphere regimes (2kPa O2/5kPa CO2, 3kPa O2/10kPa CO2 and 6kPa O2/17kPa CO2). Physicochemical parameters and volatile compounds emission were instrumentally measured after cold storage plus 0 or 3d at 20°C. Eight sensory attributes were assessed after cold storage plus 3d at 20°C by a panel of 9 trained judges, in order to determine the relationship between sensory and instrumental parameters and the influence of storage period and cold storage atmosphere composition on this relationship. A principal component analysis (PCA) was undertaken to characterize the samples according to their sensory attributes. PCA results reflected the main characteristics of the cultivars: ‘Big Top’ was the nectarine cultivar with the highest values for sweetness, juiciness and flavor; ‘Sweet Dream’ was the sweetest peach and was characterized by high values for crispness and firmness, while ‘Venus’ and ‘Early Rich’ were characterized by their sourness. To assess the influence of storage period and CA composition on sensory properties, a PLS model of the flavor of the different samples was constructed using standard quality attributes and volatile concentrations as the X-variables. The model with 2 factors accounted for more than 80% of flavor variance. PLS results indicated that the main influence on flavor perception was storage period. Atmosphere composition also had an influence on flavor perception: flavor perception decreased from samples stored in a 2/5 O2/CO2 atmosphere composition to those of 3/10 and 6/17. These results can be qualitatively extended to juiciness and sweetness since all these sensory properties were strongly correlated. [Copyright &y& Elsevier]

Published
2013
Full Text
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