FOOD SCIENCE ›› 2014, Vol. 35 ›› Issue (4): 95-100.doi: 10.7506/spkx1002-6630-201404020

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Detection of Chilling Injury in “Xiahui No.5” Peach by Electronic Nose

ZHU Na1,2, PAN Lei-qing1, WU Hui-ying1, ZHANG Qiang1, TU Kang1,*, YIN Fang-ping1, ZHAO Ji-yu1, TAN Xue-cheng1   

  1. 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    2. Taizhou Luqiao Food and Drug Administration, Taizhou 318050, China
  • Received:2013-06-23 Revised:2014-01-23 Online:2014-02-25 Published:2014-03-17
  • Contact: Kang Tu E-mail:kangtu@njau.edu.cn

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Abstract:

A new method to detect chilling injury in peaches by electronic nose (E-nose) was developed．Changes in
sensory evaluation score, browning index, total soluble solids, titratable acid, extractable juice rate and hardness of peach
during cold storage were measured. The volatile compounds emanating from peaches were assessed by using an E-nose
(PEN3) and gas chromatography-mass spectrometry (GC-MS). The suggested chilling injury classification was as follows:
grade 0, scores above 90；grade 1, scores between 80 and 90 and normal softening after warehouse storage; grade 2, scores
between 70 and 80 and fruits not normally softened after warehouse storage; and grade 3, scores below 70. The accuracy
of the Fisher mathematical model was 91.7%. The relative content of grass-type flavor compounds increased along with
increasing severity of chilling injury, whereas the relative content of fruit-type flavor compounds decreased. Tetradecane,
hexadecane and nonadecane were found only in peaches with chilling injury, and their relative contents increased with
storage time, indicating that they may be characteristic odor compounds of peach with chilling injury. The results obtained
from this study could provide references for rapid and nondestructive determination of chilling injury in peach.

Key words: peach, chilling injury, electronic nose, detection

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