Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data

Food Chemistry

Volume 211, 15 November 2016, Pages 114-123

 (Article)

Spadafora, N.D.^a , 

Amaro, A.L.^b , 

Pereira, M.J.^b , 

Müller, C.T.^a , 

Pintado, M.^b , 

Rogers, H.J.^a 

 

^a  School of Biosciences, Cardiff University, Main Building, Park Place, Cardiff, United Kingdom
^b  CBQF-Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, Porto,Portugal 

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Abstract

Rocket salad (Diplotaxis tenuifolia; wild rocket) is an important component of ready to eat salads providing a distinct peppery flavour and containing nutritionally relevant compounds. Quality deteriorates during post-harvest, in relation to time and storage temperature amongst other factors. Volatile organic compounds (VOCs) are easily measurable from rocket leaves and may provide useful quality indicators for e.g. changes in isothiocyanates derived from nutritionally important glucosinolates. VOC profiles discriminated storage temperatures (0, 5 and 10 °C) and times (over 14 days). More specifically, concentrations of aldehydes and isothiocyanates decreased with time paralleling a fall in Vitamin C and a reduction in sensorial quality at the two higher temperatures. Sulphur containing compounds rise at later time-points and at higher temperatures coincident with an increase in microbial titre, mirroring a further drop in sensorial quality thus indicating their contribution to off-odours. © 2016 The Authors. Published by Elsevier Ltd.

Author keywords

Diplotaxis tenuifolia; Functional and nutritional quality; Isothiocyanates; Post-harvest storage; Rocket salad; Volatile organic compounds

Indexed keywords

Engineering controlled terms: Digital storage; Harvesting; Organic compounds; Rockets; Volatile organic compounds

Diplotaxis tenuifolia; Isothiocyanates; Nutritional qualities; Post-harvest storage; Rocket salads

Engineering main heading: Food storage

ISSN: 03088146 CODEN: FOCHDSource Type: Journal Original language: English

DOI: 10.1016/j.foodchem.2016.04.107Document Type: Article

Publisher: Elsevier Ltd

References (44)

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  Müller, C.T.; School of Biosciences, Cardiff University, Main Building, Park Place, United Kingdom; email:mullerct@cf.ac.uk
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