Volatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions

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dc.creatorGiovana Ribeiro Ferreira
dc.creatorPaulo Henrique Fidêncio
dc.creatorAriane Castricini
dc.creatorRaísa Queiroz Andrade
dc.creatorFlaviano Oliveira Silvério
dc.date.accessioned2023-11-21T19:44:43Z
dc.date.accessioned2025-09-08T23:46:17Z
dc.date.available2023-11-21T19:44:43Z
dc.date.issued2022
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://doi.org/10.1590/fst.42321
dc.identifier.issn1678-457X
dc.identifier.urihttps://hdl.handle.net/1843/61204
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Science and Technology
dc.rightsAcesso Aberto
dc.subjectUmbu
dc.subjectPlantas da caatinga
dc.subjectEsteres
dc.subjectTerpenos
dc.subjectAldeídos
dc.subjectMaturação
dc.titleVolatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions
dc.typeArtigo de periódico
local.citation.spagee42321
local.citation.volume42
local.description.resumoThe 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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/cta/a/NCtdC7KHWznSBQXw45CZhWw/abstract/?lang=en#

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