Study The Technology Of Acetaldehyde Fumigation Of Fresh-cut Pineapple To Improve Flavor

Pineapple (Ananas comosus [L.]) was used as experimental material, after fresh cut treatment, effect on the acetaldehyde fumigation treatment to the fresh-cut pineapple was studied. First of all, Optimized the fumigated conditions by Response Surface Methodology. Then the changing of quality, content of sugar, acid and other volatile substances of pineapple during the storage were studied, respectively. Further, the mechanism of the improving effect of the acetaldehyde fumigated on the flavor was also studied. The results were as follows:1. Response Surface Methodology was applied to optimized the fumigated conditions to make pineapple with good sensation and texture. The result showed that used2.5mL/kg,30%of acetaldehyde to fumigate the fresh-cut pineapple for5h,the color, taste, aroma and organization of the state of fresh-cut pineapple were better.2. With acetaldehyde fumigation treatment, the softening and the browning of fresh-cut pineapple during storage was slowing down and the color of fresh-cut pineapple was invariant. Besides that, acetaldehyde fumigation can reduce the loss of Vc content, enhance the chewing texture and improve TSS content in the early storage significantly. However, acetaldehyde fumigation caused dehydration seriously.3. The sugar content of fresh-cut pineapple rised significantly during storage after fumigated with acetaldehyde, but the rising of the titratable acid content was inhibited. Which indicated that acetaldehyde fumigated can improve the test of fresh-cut pineapple in the storage.4. When the pineapple fumigated by acetaldehyde, the activity of acid invertase, sucrose synthase,sucrose phosphate synthase were higher than the margin group, that the changing trend of the enzymes was the same as sugar. But neutral invertase activity was different from them. It indicated that the key enzyme for sugar accumulation were acid invertase, sucrose synthase and sucrose phosphate synthase. The change trend of citrate synthase and phosphenol pyruvate carboxylase were as same as the total titratable acidity which were the key enzyme for the organic acid of fresh-cut pineapple. The result showed that acetaldehyde fumigated can adjust the content of sugar and acid to improve the flavor of fresh-cut pineapple during storage.5. The characteristic aroma substances of fresh-cut pineapple were2-methyl propionic ether,2-methyl-butyric acid methyl ester, ethyl benzoate, capric acid ethyl ester,1,2terephthalic acid butyl ester,5-ethyl-dihydro-2(3H)-furanone and so on. Most of the volatile substances were esters, and the content of them decreased during storage. When fumigated by acetaldehyde, not only the total esters increased in the storage significantly but also detected3-(methylthio) ethyl propionate. It indicated that acetaldehyde fumigation can make fresh-cut pineapple be more fragrant.6. The key enzyme for aroma was determined and the result showed that the most important was ADH, the second important was PDC,the last was AAT. According to the conclusion, acetaldehyde fumigation can influence the activity of the enzymes, which was conducive to fresh-cut pineapple flavor compounds product.Fund:This work is supported by the Special Fund for Agro-scientific Research in the Public Interes (Project No.201203021).