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http://hdl.handle.net/1843/61204| Tipo: | Artigo de Periódico |
| Título: | Volatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions |
| Autor(es): | Giovana Ribeiro Ferreira Paulo Henrique Fidêncio Ariane Castricini Raísa Queiroz Andrade Flaviano Oliveira Silvério |
| Resumo: | The chemical composition of volatile compounds from Spondias tuberosa fruits were investigated at four days of maturity and from two accessions. These days were characterized through the compounds’ profiles obtained by extracting volatiles using solid-phase microextraction in headspace mode (HS-SPME) and analyzed by gas-chromatography coupled to mass spectrometry (GC-MS). A total of 27 and 22 compounds were identified from the EPAMIG-C02 and EPAMIG-C10 accessions, respectively. The main chemical class in both accessions were the esters, aldehyde, alcohols and terpenes. The study revealed a tendency to increase the ester content and decrease the aldehyde and terpene content during four days of post-harvest ripening for the two accessions. This behavior may be monitored by five key compounds such as two esters (ethyl butanoate and ethyl hexanoate) and three aldehydes (hex-2-enal, nonanal and dec-2-enal). These compounds may be used as markers for the maturity stage for the two accessions. The Principal Components Analysis (PCA) accumulated 73.85% of the total variance in principal components 1 and 2 and showed that it is possible to differentiate the fruit ripening stages through these compounds. |
| Assunto: | Umbu Plantas da caatinga Esteres Terpenos Aldeídos Maturação |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Instituição: | UFMG |
| Departamento: | ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
| Tipo de Acesso: | Acesso Aberto |
| Identificador DOI: | https://doi.org/10.1590/fst.42321 |
| URI: | http://hdl.handle.net/1843/61204 |
| Data do documento: | 2022 |
| metadata.dc.url.externa: | https://www.scielo.br/j/cta/a/NCtdC7KHWznSBQXw45CZhWw/abstract/?lang=en# |
| metadata.dc.relation.ispartof: | Food Science and Technology |
| Aparece nas coleções: | Artigo de Periódico |
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| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| Volatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions.pdf | 1.21 MB | Adobe PDF | Visualizar/Abrir |
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