Changes in volatile organic compound composition during the ripening of ‘Nanguoli’ pears (<i>Pyrus ussuriensis</i>Maxim) harvested at different growing locations

Jia, Huijuan; Wu, Ruiyuan; Teng, Yuanwen

doi:10.1080/14620316.2013.11513007

Cited by 18 publications

(12 citation statements)

References 39 publications

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“…Accordingly, temporal changes in the volatile profile of fruits are common during the process of ripening (e.g. [36–38]) and have also been documented for wild, bat-dispersed fig species [26]. Our data are consistent with a change in the overall composition of the scent bouquet during the process of ripening.…”

Section: Discussionsupporting

confidence: 87%

Nocturnal scent in a ‘bird-fig’: A cue to attract bats as additional dispersers?

et al. 2019

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The plant genus Ficus is a keystone resource in tropical ecoystems. One of the unique features of figs is the diversity of fruit traits, which in many cases match their various dispersers, the so-called fruit syndromes. The classic example of this is the strong phenotypic differences found between figs with bat and bird dispersers (color, size, presentation, and scent). The ‘bird-fig’ Ficus colubrinae represents an exception to this trend since it attracts the small frugivorous bat species Ectophylla alba at night, but during the day it attracts bird visitors. Here we investigate day to night changes in fruit scent as a possible mechanism by which this ‘bird-fig’ could attract bats despite its fruit traits, which should appeal solely to birds. Analyses of odor bouquets from the bat- and bird-dispersal phases (i.e. day and night) differed significantly in their composition of volatiles. We observed a significant increase in relative amounts of sesquiterpene and aromatic compounds at night while relative amounts of two compounds of the fatty acid pathway were significantly higher during day. This finding raises the question whether Ficus colubrinae , a phenotypically classic ‘bird-fig’, might be able to attract bat dispersers by an olfactory signal at night. Preliminary observations from feeding experiments which indicate that Ectophylla alba is capable of finding ripe figs by scent alone point in this direction. However, additional behavioral experiments on whether bats prefer the ‘night-bouquet’ over the ‘day-bouquet’ will be needed to unequivocally answer this question.

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Section: Discussionsupporting

confidence: 87%

Nocturnal scent in a ‘bird-fig’: A cue to attract bats as additional dispersers?

et al. 2019

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“…We found that ethyl acetate, acetic acid hexyl ester, dimethyl phthalate, diethyl phthalate and (E,Z)-2,4-Decadienoic acid, and methyl ester accounted for most of the ester aroma of "Laiyang" pears. These ester aroma compounds were also detected in "Conference, " "Alexander Lucas, " and "Nanguoli" pears (Li G. et al, 2013;Hendges et al, 2018). In addition, dimethyl phthalate and diethyl phthalate were also detected in "Laiyang" pears in our study, which have not been reported in other pear varieties, but which have been reported in other fruits such as longans and peaches (Chen et al, 2010;Xu et al, 2012).…”

Section: Discussionsupporting

confidence: 61%

“…LOX and HPL are essential for the formation of aldehydes, which are reduced to alcohols in ADH-catalyzed reactions (Defilippi et al, 2009;Dudareva et al, 2013). AAT catalyzes the biosynthesis of esters and a significant correlation between AAT activity and ester formation has been reported in pears (Pyrus ussuriensis Maxim) (Li G. et al, 2013). In the study, the contents of aldehydes increased before 90 days and then decreased.…”

Section: Discussionmentioning

confidence: 64%

The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage

Shu

Min

et al. 2020

Front. Plant Sci.

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A "Laiyang" pear is a climacteric fruit with a special taste and nutritional value but is prone to a post-harvest aroma compound loss and a loss in fruit quality. In this study, pears were pretreated with 0.5 µl L −1 1-methylcyclopropene (1-MCP) at 20 • C for 12 h and then stored at 0 ± 1 • C for 150 days to evaluate the influence of 1-MCP on fruit quality and the changes in components of volatile aromas. In addition, pears were further treated with 2 mmol L −1 ethephon. The effects of ethephon on the recovery of aroma production were investigated during the 150 day storage at 0 ± 1 • C and the subsequent 7 day shelf life at 20 ± 1 • C. Treatment with 1-MCP inhibited firmness loss, increased electrical conductivity, reduced respiration and ethylene production rates as well as the contents of soluble solids, and maintained the storage quality of the fruits. However, 1-MCP treatment inhibited the emission of volatile aromas in pear fruits by decreasing the activities of various enzymes, such as lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), pyruvate carboxylase (PDC), and alcohol acetyltransferase (AAT). During the shelf-life, activities of the above mentioned enzymes were significantly enhanced, and a higher content of volatile aromas were found in fruits treated with 1-MCP + ethephon, while other qualities were not compromised. These results showed that 1-MCP treatment could effectively maintain the quality of the "Laiyang" pear during cold storage, and the additional application of ethephon on fruits during shelf-life may be a promising way to restore volatile aromas in pear fruits after long-term storage.

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“…It is well known that the apple aroma profile changes during fruit maturation with a general aldehyde dominance during the first stage, moving on to an alcohol compound increase during maturation, and finally showing dominance of ester compounds at maturity [ 10 ]. Aroma is influenced not only by genetic differences and maturity but also by environmental factors [ 11 , 12 , 13 ]. Changing altitude of grow locations has an impact on temperature, humidity, pressure, ultraviolet radiation, sun exposure, wind, and geology [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis

et al. 2020

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The aromatic profile of apples constitutes important information for the characterization and description of local products. Apple flavor is determined by perception in mouth and aroma; while the first is mainly defined by sugars and organic acids, aroma is a complex mixture of many volatile organic compounds (VOCs) whose composition is often specific to the variety. Headspace-solid phase microextraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) allows for the detection of detailed information of volatile constituents. In this study, eleven apple varieties (Braeburn, Fuji, Gala, Golden Delicious, Coop 39-Crimson Crisp®, Dalinette-Choupette®, Fujion, CIV323-Isaaq®, Coop43-Juliet®, SQ159-Natyra®, UEB32642-Opal®) grown in two pedoclimatic locations at different altitudes in South Tyrol (Italy) (ca. 225 m and ca. 650 m a.s.l.) were investigated. Thirty-eight VOCs were identified and combined with sensory analysis results (from 11 trained panelist) to characterize the aroma of new and standard apple varieties with a special focus on pedoclimatic location differences. The study shows strong diversification of the varieties based on their VOC profiles and sensory attributes, as expected. Moreover, investigating how the pedoclimatic location at different altitudes can influence the apple aroma profile, we identified twelve VOCs involved in these differences and provided a deeper investigation on how different altitudes can influence the apple aroma composition and perceptions combining the analytical and sensory parameters.

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Changes in volatile organic compound composition during the ripening of ‘Nanguoli’ pears (Pyrus ussuriensisMaxim) harvested at different growing locations

Cited by 18 publications

References 39 publications

Nocturnal scent in a ‘bird-fig’: A cue to attract bats as additional dispersers?

Nocturnal scent in a ‘bird-fig’: A cue to attract bats as additional dispersers?

The Synergism of 1-Methylcyclopropene and Ethephon Preserves Quality of “Laiyang” Pears With Recovery of Aroma Formation After Long-Term Cold Storage

Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis

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