Aroma Volatiles During Whole Melon Ripening in a Climacteric Near-Isogenic Line and Its Inbred Non-Climacteric Parents

Fernández-Trujillo, J.P.; Fernández-Talavera, M.; Ruiz-León, M.; Roca, María; Dos-Santos, Noelia

doi:10.17660/actahortic.2012.934.127

Cited by 8 publications

(23 citation statements)

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“…Harvest indices, experimental design and flesh sampling followed the methodology reported by [ 7 ]. The inbred parents showed non-climacteric behavior, while SC3-5-1 is a climacteric NIL [ 9 , 13 ].…”

Section: Methodsmentioning

confidence: 99%

“…Recently, Vegas et al [ 12 ] showed that SC3-5-1, a climacteric NIL of melon, have two introgressions in melon linkage groups III and VI, respectively, of the Korean accession PI 161375 in a “Piel de Sapo” genetic background. In intact fruit of SC3-5-1 harvested close to climacteric peak, Fernández-Trujillo et al [ 13 ] showed an increase of total acetate esters, and a sudden decrease in alcohols, accompanied by an upsurge in non-acetate esters and maximum ethylene production lasting around 3 days. However, the main individual aroma volatiles of NIL SC3-5-1 fruit during ripening have not been reported.…”

Section: Introductionmentioning

confidence: 99%

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Non-Destructive Assessment of Aroma Volatiles from a Climacteric Near-Isogenic Line of Melon Obtained by Headspace Stir-Bar Sorptive Extraction

Fernández-Trujillo

Dos-Santos

Martínez-Alcaraz

et al. 2013

Foods

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A climacteric aromatic near-isogenic line (NIL) of melon (Cucumis melo L.) SC3-5-1 contained an introgression of the non-climacteric Korean cultivar “Shongwan Charmi” accession PI 161375 (SC) in the genetic background of the non-climacteric cultivar “Piel de Sapo” (PS). The aroma production was monitored during ripening at 21 °C in intact fruit using headspace sorptive bar extraction (HSSE). Bars were composed of polydimethylsiloxane (PDMS) and aromas were desorbed and analyzed by gas-chromatography mass-spectrometry. The aromatic profile was composed of 70 aromatic compounds plus 21 alkanes with a predominance of esters, particularly acetate (2-methylbutyl acetate, 2-methylpropyl acetate, hexyl acetate, and phenylmethyl acetate). Some compounds were severely affected by postharvest time. The acetate esters (3-methylbutyl acetate, butan-2-yl acetate and phenylmethyl acetate) decreased with ripening and sulfur-derived compounds (S-methyl butanethioate and S-methyl 3-methylbutanethioate) increased gradually with ripening. A few compounds increased at the senescence phase (propyl ethanoate). Other compounds such as hexadecanoic acid showed a marked decrease after harvest, some decreasing from a relative maximum at harvest (2-methylpropyl hexanoate; n-hexanoic acid; nonanoic acid).

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Non-Destructive Assessment of Aroma Volatiles from a Climacteric Near-Isogenic Line of Melon Obtained by Headspace Stir-Bar Sorptive Extraction

Fernández-Trujillo

Dos-Santos

Martínez-Alcaraz

et al. 2013

Foods

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“…On the other hand, the presence of terpenes or acids is sometimes associated with skin tissue [32], though terpenes have been found at higher levels in PS than in other cultivars [33]. According to our experience and other authors, acids are rarely detected in pulp samples by the HS-SPME test [5,33], but, by using stir-bar sorptive extraction (SBSE), it is possible to detect them as a precursor of aromas in whole PS melons, and also in the pulp of climacteric cultivars [20,34] and in other juices [35].…”

Section: Discussionmentioning

confidence: 72%

“…Overall, variables in the percentages of total area counts, such as total level of acids, terpenes, or alcohols, increased during PS melon fruit ripening, while aldehydes decreased, although non-acetate esters, alcohols and aldehydes also slightly increased close to senescence [34,37]. The detection of the excess of some of these compounds within a sample of different fruit of one parental may help to provide more reliable control data for QTL mapping of this type of compound at harvest using near-isogenic lines [4,5].…”

Section: Discussionmentioning

confidence: 92%

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Methodology to Remove Strong Outliers of Non-Climacteric Melon Fruit Aroma at Harvest Obtained by HS-SPME GC-MS Analysis

2018

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A methodology for making consistent studies of outliers of non-climacteric melon volatile organic compounds at harvest is reported. The juice was squeezed from the fruit of the 'Piel de sapo' cultivar harvested during two consecutive seasons and the aroma volatiles were extracted by headspace solid phase microextraction and measured by gas chromatography coupled to mass-spectrometry. A deconvolution analysis was performed to obtain volatile organic compounds. For multivariate the reliable identification of outliers, compound classes were studied as a percentage of total area counts of the melon compounds identified in the chromatogram by principal component analysis and partial least-squares discriminant analysis, and then verified by correlation analysis, box-whisker plot, and formal tests for univariate outliers. Principal component analysis was the key methodology for selecting outliers in variables that mostly did not follow a normal distribution. The presence of an excess in terms of relative percentage of area and the diversity of minor compounds such as alcohols, terpenes, acids, among others, are usually a sign of anomalous data that can be considered outliers in the aroma of this non-climacteric cultivar. This multivariate approach removed outliers, but kept the variability of aroma among the samples of every cultivar.

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Transcriptomic analysis of a near‐isogenic line of melon with high fruit flesh firmness during ripening

et al. 2020

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BACKGROUND: A near-isogenic line (NIL) of melon (SC10-2) with introgression in linkage group X was studied from harvest (at firm-ripe stage of maturity) until day 18 of postharvest storage at 20.5°C together with its parental control ('Piel de Sapo', PS). RESULTS: SC10-2 showed higher flesh firmness and whole fruit hardness but lower juiciness than its parental. SC10-2 showed a decrease in respiration rate accompanied by a decrease in ethylene production during ripening, both of which fell to a greater extent than in PS. The introgression affected 11 volatile organic compounds (VOCs), the levels of which during ripening were generally higher in SC10-2 than in PS. Transcriptomic analysis from RNA-Seq revealed differentially expressed genes (DEGs) associated with the effects studied. For example, 909 DEGs were exclusive to the introgression, and only 23 DEGs were exclusive to postharvest ripening time. Major functions of the DEGs associated with introgression or ripening time were identified by cluster analysis. About 37 genes directly and/or indirectly affected the delay in ripening of SC10-2 compared with PS in general and, more particularly, the physiological and quality traits measured and, probably, the differential non-climacteric response. Of the former genes, we studied in more detail at least five that mapped in the introgression in linkage group (LG) X, and 32 outside it. CONCLUSION: There is an apparent control of textural changes, VOCs and fruit ripening by an expression quantitative trait locus located in LG X together with a direct control on them due to genes presented in the introgression (CmTrpD, CmNADH1, CmTCP15, CmGDSL esterase/lipase, and CmHK4-like) and CmNAC18.

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Aroma Volatiles During Whole Melon Ripening in a Climacteric Near-Isogenic Line and Its Inbred Non-Climacteric Parents

Cited by 8 publications

References 0 publications

Non-Destructive Assessment of Aroma Volatiles from a Climacteric Near-Isogenic Line of Melon Obtained by Headspace Stir-Bar Sorptive Extraction

Non-Destructive Assessment of Aroma Volatiles from a Climacteric Near-Isogenic Line of Melon Obtained by Headspace Stir-Bar Sorptive Extraction

Methodology to Remove Strong Outliers of Non-Climacteric Melon Fruit Aroma at Harvest Obtained by HS-SPME GC-MS Analysis

Transcriptomic analysis of a near‐isogenic line of melon with high fruit flesh firmness during ripening

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