ArticleFoods (Basel, Switzerland)2022
Fruitomics: The Importance of Combining Sensory and Chemical Analyses in Assessing Cold Storage Responses of Six Peach (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Fingerprinting of Peach During the Ripening Process Using an Analytical Platform with Spectrometric and Volatilome-Based Chromatographic Techniques.Journal of agricultural and food chemistry · 2025Article
- Identification of potential molecular markers for detection of lengthy chilled storage ofHeliyon · 2024Article
- Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks.Foods (Basel, Switzerland) · 2024Article
- Article
- Biochemical and molecular changes in peach fruit exposed to cold stress conditions.Molecular horticulture · 2023Review
- Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.Foods (Basel, Switzerland) · 2023Article
- Advances in Postharvest Preservation and Quality of Fruits and Vegetables.Foods (Basel, Switzerland) · 2023Article
- A Rice Hazards Risk Assessment Method for a Rice Processing Chain Based on a Multidimensional Trapezoidal Cloud Model.Foods (Basel, Switzerland) · 2023Article
- Comparative transcriptomic profiling of peach and nectarine cultivars reveals cultivar-specific responses to chilled postharvest storage.Frontiers in plant science · 2022Article
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Authors and funding
13 authors.
Funding
Abstract
Cold storage is used to extend peach commercial life, but can affect quality. Quality changes are assessed through the content of nutritionally relevant compounds, aroma, physical characters and/or sensorially. Here, six peach and nectarine cultivars were sampled at commercial harvest and after 7 days of 1 °C storage. A trained panel was used to evaluate sensorial characters, while carotenoids, phenolics, vitamin C, total sugars, and qualitative traits including firmness, titrable acidity and soluble solid content were integrated with volatile organic compound (VOC) analysis previously reported. The different analyses reveal interesting patterns of correlation, and the six cultivars responded differently to cold storage. Sensory parameters were correlated with 64 VOCs and seven intrinsic characters. Acidity, firmness, and 10 VOCs were strongly negatively correlated with harmony and sweetness, but positively correlated with bitterness, astringency, and crunchiness. In contrast, Brix, b-carotene, and six VOCs were positively correlated with harmony and sweetness.
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Registered trials
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