Vibrational spectroscopy in the monitoring of chilling injury in fruits and vegetables

Alessandro Bertoluzza; G. Bottura; P. Filippetti; M. R. Tosi; M. Vasina

doi:10.1117/12.146162

17 June 1993 Vibrational spectroscopy in the monitoring of chilling injury in fruits and vegetables

Alessandro Bertoluzza, G. Bottura, P. Filippetti, M. R. Tosi, M. Vasina

Proceedings Volume 1922, Laser Study of Macroscopic Biosystems; (1993) https://doi.org/10.1117/12.146162
Event: Laser Spectroscopy of Biomolecules: 4th International Conference on Laser Applications in Life Sciences, 1992, Jyvaskyla, Finland

Abstract

Vegetable marrows (cv. Seme Bolognese) and peach fruits (cv. Suncrest) were stored at different chilling temperatures in order to evaluate, by vibrational spectroscopy, the unsaturation degree of the total lipidic component and other possible markers of chilling injuries. Capillary Gas Chromatography also has been applied to evaluate the unsaturation degree of the esterified fatty acids. Both methodologies indicate a general increase of the unsaturation degrees with storage time. This can be interpreted as a better adaptation capability of the fruits to low temperatures. Moreover, the FTIR-ATR methodology points out the onset of a hydrolysis reaction of the esteric phosphate group of phospholipids during storage.

Citation Download Citation

Alessandro Bertoluzza, G. Bottura, P. Filippetti, M. R. Tosi, and M. Vasina "Vibrational spectroscopy in the monitoring of chilling injury in fruits and vegetables", Proc. SPIE 1922, Laser Study of Macroscopic Biosystems, (17 June 1993); https://doi.org/10.1117/12.146162

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