Influence of Storage Temperature on Volatile Productions of Pineapple Fruit

Abstract

Pineapples were stored at 10°C and 30°C, and the influence of temperature on synthesis of volatile compounds was examined. Volatile compounds of whole fruits were trapped by the headspace method using a Tenax TA column, and components over ten were detected by gas liquid chromatography. Main components were identified as esters, such as methyl n-hexanoate, methyl acetate, and ethyl acetate, and also as ethyl alcohol. When pineapples were stored at 10°C, the level of trapped volatiles was very low and the volatiles increased only slightly during storage, however, almost all the volatiles increased sharply during storage at 30°C following the low temperature storage. The pattern of the increase in the volatiles differed among the components, and the degree of increase in methyl n-hexanoate became smaller as the low temperature storage precedent was prolonged. On the contrary, methyl acetate and ethyl alcohol increased more significantly as the low temperature storage was prolonged. These changes in metabolism of the volatiles seem to play an important role in weakening the flavor of pineapples stored at low temperatures.