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Changes in physicochemical characteristics and volatile constituents of strawberry (cv. Cigaline) during maturation
- Menager, I., Jost, M., Aubert, C.
- Journal of agricultural and food chemistry 2004 v.52 no.5 pp. 1248-1254
- Fragaria ananassa, fruits (plant anatomy), strawberries, ripening, maturity stage, crop quality, fruit quality, volatile organic compounds, color, firmness, food composition, soluble solids, titratable acidity, sugar content, organic acids and salts, flavor compounds, cultivars, early development
- Changes in the volatile composition of strawberries (cv. Cigaline) at six stages of maturity, from 28 to 44 days after anthesis, were investigated over two harvesting seasons. Volatiles were isolated by direct solvent extraction and analyzed by means of GC-FID and GC-MS, with special attention to the quantification of furanones. Firmness, skin color, soluble solids (SS), titratable acidity (TA), SS/TA ratio, organic acids, and sugars were also determined. With increasing maturity, soluble solids, SS/TA ratio, Minolta a* value, and levels of sucrose, glucose, fructose, and malic acid increased, whereas Minolta L value, hue angle, titratable acidity, and levels of citric acid decreased. Furanones and esters were generally not detected before half-red fruits, whereas C6 compounds were the main compounds in immature fruits. During maturation, levels of these so-called green components decreased drastically, whereas levels of key flavor compounds increased significantly and were closely correlated with skin color development. Maximum volatile production was observed in fully red fruits.