Effect of Temperature on Volatile Compounds and Physico-Chemical Qualities Changes of Fresh Cut Pomelo During Storage

Abstract

This research evaluated the changes of volatile compounds and physico-chemical qualities of fresh cut pomelo cv. Khao Yai during storage under 29 °C and 10 °C for indicating the suitable stored period. The correlation between volatile compounds and physico-chemical qualities of fresh cut pomelo was monitored using the principal component analysis (PCA) technique. The main volatile compound, α-terpinyl acetate, decreased during storage at 29 °C for 3 days and 10 °C for 7 days, while δ-cadinene and β-caryophyllene increased during two storage temperatures. Yellowness (b*), chroma, and hue value of fresh cut pomelo color were not significantly different (p>0.05). Fresh cut pomelo remained yellow color throughout storage period at 29 °C or 10 °C. The brightness (L*) value of fresh cut pomelo increased, but redness (a*) value decreased during storage at 29 °C for 3 days or 10 °C for 21 days. Although fruit firmness, titratable acidity and sucrose content decreased, pH, fructose and glucose contents increased during two storage conditions. Moreover, total soluble solids of fresh cut pomelo did not change. The sweet odor, fruity odor, sweet taste, pomelo flavor and overall acceptance scores decreased when fresh cut pomelo was kept at 29 °C for more than 3 days and 10 °C for more than 7 days.