Phenylethyl alcohol (PEA) application slows fungal growth and maintains aroma in strawberry
Eun Kyoung Mo and Chang Keun Sung
Postharvest Biology and Technology, Volume 45, Issue 2, August 2007, Pages 234-239
2007
บทคัดย่อ
In order to investigate the effect of phenylethyl alcohol (PEA) on the extension of shelf-life and quality of strawberries, physicochemical properties and flavor changes were determined in PEA-treated strawberries (Fragaria ananassa cv. Maehyang). Fungal growth on the surface of PEA-treated strawberries during storage at 4 °C was significantly lower than that of the control group throughout the experimental period. The weight and moisture contents of PEA-treated fruit showed a significantly lower rate of decrease than the control group. Similarly, titratable acidity and the contents of ascorbic acid and sugar were not diminished in the PEA-treated group. The aroma profile of PEA-treated strawberries stored for 15 days was similar to that of fresh strawberries. The strawberry flavor compounds identified from both groups were ethyl acetate, ethyl butyrate, ethyl 2-methyl butyrate, and methyl acetate. In contrast, aroma production and the number of volatiles increased in stored strawberries (without PEA-treatment). In addition to ethyl acetate, isobutyraldehyde, isoamyl acetate, sec-n-amyl acetate, and n-butyl acetate are thought to be the major flavor compounds of stored strawberries. The results suggest that PEA can be used to prolong the postharvest life of this fruit.