Effect of low oxygen and high carbon dioxide atmospheres on the formation of volatiles during storage of two sweet cherry cultivars
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F12%3A00192264" target="_blank" >RIV/62156489:43510/12:00192264 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Effect of low oxygen and high carbon dioxide atmospheres on the formation of volatiles during storage of two sweet cherry cultivars
Popis výsledku v původním jazyce
The aroma profiles of two sweet cherry cultivars Kordia and Vanda were investigated during storage at different oxygen and carbon dioxide levels and at a low temperature using solid phase microextraction gas chromatography combined with mass spectrometry(SPME-GC-MS). The most abundant aroma volatiles observed in both sweet cherry cultivars were alcohols, esters, terpenoids and aldehydes. Fifteen alcohols (but principally ethan-1-ol, (E)-2-hexen-1-ol and phenethyl alcohol) provided approximately 39% ofthe total volatile production and eight esters (principally (E)-2-hexenyl acetate and pentyl butyrate) were responsible for another 39% of the volatile production.Four terpenoids (principally limonene and alfa linalool) were responsible for a further 15%of volatile production, and 10 aldehydes (principally (E)-2-hexenal and (E)-2-octen-1-al) were responsible for the remaining 7% of total volatile production. However, out of all the volatile compounds detected, a total of just 6 compounds
Název v anglickém jazyce
Effect of low oxygen and high carbon dioxide atmospheres on the formation of volatiles during storage of two sweet cherry cultivars
Popis výsledku anglicky
The aroma profiles of two sweet cherry cultivars Kordia and Vanda were investigated during storage at different oxygen and carbon dioxide levels and at a low temperature using solid phase microextraction gas chromatography combined with mass spectrometry(SPME-GC-MS). The most abundant aroma volatiles observed in both sweet cherry cultivars were alcohols, esters, terpenoids and aldehydes. Fifteen alcohols (but principally ethan-1-ol, (E)-2-hexen-1-ol and phenethyl alcohol) provided approximately 39% ofthe total volatile production and eight esters (principally (E)-2-hexenyl acetate and pentyl butyrate) were responsible for another 39% of the volatile production.Four terpenoids (principally limonene and alfa linalool) were responsible for a further 15%of volatile production, and 10 aldehydes (principally (E)-2-hexenal and (E)-2-octen-1-al) were responsible for the remaining 7% of total volatile production. However, out of all the volatile compounds detected, a total of just 6 compounds
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GC - Pěstování rostlin, osevní postupy
OECD FORD obor
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Návaznosti výsledku
Projekt
<a href="/cs/project/1G58071" target="_blank" >1G58071: Integrovaná produkce třešní a višní.</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2012
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Horticultural Science
ISSN
0862-867X
e-ISSN
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Svazek periodika
39
Číslo periodika v rámci svazku
4
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
9
Strana od-do
172-180
Kód UT WoS článku
312720100004
EID výsledku v databázi Scopus
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