Claim · model-written summary
Seventeen VOCs were significant (VIP > 1 and p < 0.05).
- Taxon
- peach
Prunus persicat0 - Outcome
- VOCse0
- Value
- Seventeene0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Seventeen VOCs were found to be significant with predictive variable important in the projection (VIP) > 1 and p < 0.05”
t0“peach”
Title
Yunian Huang; Pei Zhang; Wei Liu; et al. Journal of Food Science 2022. doi:10.1111/1750-3841.16277
Other claims from this paper (6)
- Observation Thirty-two volatile organic compounds, including terpenoids, alcohols, esters, aldehydes and ketones, were identified in yellow-fleshed peach.
- Intervention effect After 10 days of storage, the browning index of the 1-MCP plus nanomaterial packaging group was 51.7%, lower than the polyethylene control fruit at 76.7%.
- Intervention effect Compared with the other three treatments, 1-MCP plus nanomaterial packaging better delayed and inhibited decreases in ester and aldehyde contents.
- Intervention effect Ethanol content was lowest in samples treated by 1-MCP plus nanomaterial packaging during storage.
- Intervention effect The authors conclude that 1-MCP plus nanomaterial packaging could well maintain the quality and flavor stability of the peach.
- Recommendation The authors consider 1-MCP plus nanomaterial packaging to have a good application prospect in postharvest preservation of the peach.