✦ LIBER ✦
Post-harvest changes in some volatile flavour constituents of yellow passion fruit (Passiflora edulis f. flavicarpa)
✍ Scribed by Narendra Narain; Pushkar Singh Bora
- Publisher
- John Wiley and Sons
- Year
- 1992
- Tongue
- English
- Weight
- 184 KB
- Volume
- 60
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Abstract
The yellow passion fruit (Passiflora edulis f. flavicarpa) was stored after harvest at ambient temperature (29 ± 2°C). Volatile flavour components were analysed up to a period of 15 days using a headspace technique combined with high‐resolution gas chromatography and mass spectrometry. Several compounds–ethyl butanoate, hexyl butanoate, ethyl hexanoate, ethyl acetate, 2‐heptanone, benzaldehyde and 1‐hexanol–were quantitatively monitored during post‐harvest storage of fruit.