Effect of postharvest temperature on the muscat flavor and aroma volatile content in the berries of ‘Shine Muscat’ (Vitis labruscana Baily × V. vinifera L.)
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- 作者：Hikaru Matsumoto ; hikaruoo@affrc.go.jp" class="auth_mail" title="E-mail the corresponding author ; Yoshinori Ikoma1 ; yoshino@affrc.go.jp" class="auth_mail" title="E-mail the corresponding author
- 关键词：Muscat flavor ; Postharvest temperature ; Volatiles ; Table grape ; Linalool
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：112
- 期：Complete
- 页码：256-265
- 全文大小：1925 K
文摘
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Postharvest temperature strongly affects the muscat flavor of ‘Shine Muscat’ grape.
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Muscat flavor and linalool content rapidly and dramatically decreased at 0 °C.
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The loss of muscat flavor and linalool content was delayed and minimized at 10 °C.
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Even after flavor loss, post-storage conditioning at 10 °C raised linalool content.
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Avoiding extremely low temperature will be effective to minimize flavor loss.