Quality, nutritional properties and volatile profile of fresh-cut ‘big bang’ nectarines cold stored at two different temperatures

The present study is aimed at the assessment of the evolution of the quality in postharvest of fresh-cut slices of nectarines 'Big Bang', an early ripening cultivar, with an important economic value in southern Europe. Slices of nectarines were stored at two different storage temperatures (4 and 8°C) for up to 10 d. At the end of the storage, a significant reduction (in the mean of 1.5-fold) of the respiration rate, the electrolyte leakage, the browning of cut surface, and the antioxidant activity, were observed in fresh-cut slices stored at 8°C with respect to 4°C. Among volatile organic compounds (VOCs) 2-penten-1-ol, 1-octanol and the aldehyde octanal increased their content at 4°C after 10 d respect to product stored at 8°C. These VOCs could represent the potential markers of the onset of chilling injury and might be used for the non-destructive diagnosis of the quality of the packaged product.