Changes in sensory quality and aroma volatile composition during prolonged storage of ‘Wonderful’ pomegranate fruit

Authors

  • Lina Mayuoni-Kirshinbaum,

    1. Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, Bet Dagan, Israel
    2. Currently Ph.D. student at the Faculty of Agricultural, Food and Environmental Quality Sciences, the Hebrew University of Jerusalem, Rehovot, Israel
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  • Avinoam Daus,

    1. Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, Bet Dagan, Israel
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  • Ron Porat

    Corresponding author
    • Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, Bet Dagan, Israel
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Correspondent: Fax: 972-3-9683622;

e-mail: rporat@volcani.agri.gov.il

Summary

Flavour acceptance tests of ‘Wonderful’ pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks. Descriptive flavour analyses by a trained sensory panel revealed that the decrease in fruit flavour preference resulted mainly from a decrease in typical pomegranate flavour and increases in ‘overripe’ and ‘off-flavour’ odours. GC-MS analysis of aroma volatile contents revealed high correlations (r2 > 0.9) between accumulation of the ethanol fermentation products ethanol and ethyl acetate and the observed decrease in fruit flavour preference. In addition, we observed relatively high correlations (r2 > 0.7) between the accumulation of various sesquiterpene volatiles and the decrease in flavour preference. According to these findings, it is suggested that the decrease in flavour preference most likely resulted from massive accumulation of ethanol fermentation products and sesquiterpene volatiles.

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