Changes in volatile organic compounds from wild rocket (Diplotaxis tenuifolia L.) during modified atmosphere storage

Volatile organic compounds as markers of quality changes during the storage of wild rocket

“…The temperature program of the GC oven was 30°C for 1 min, increasing at 20°C min À1 to 250°C and finally held at 250°C for 10 min. VOCs were detected in selected ion monitoring mode (Luca et al, 2016) and given on fresh weight basis as earlier described (Luca et al, 2015a). From the data, the changes in the VOC concentrations over time were calculated and given as release rates (d[VOC]/dt), as described by Luca et al (2016).…”

“…The relationships between AE, YM, I ld and the VOC concentration at day 8 were studied by simple regression analysis. The concentrations of acetone, dimethyl sulfide and dimethyl disulfide were lntransformed before the statistical analyses, as these compounds demonstrated an exponential-like increase in contents with time (Luca et al, 2016). Tukey's honest significance difference (HSD) test was used for multiple comparisons at p = 0.05.…”

“…The leaves were thus kept under aerobic conditions throughout storage, as the partial pressure of O 2 never dropped below 2.1 kPa (Luca et al, 2016). As the quality of wild rocket varies depending on the gas composition (Luca et al, 2016;Løkke et al, 2012), it is crucial to store wild rocket under aerobic conditions as in the present experiment. There were differences in the final gas composition between the samples (Fig.…”

“…As a part of the development of such a new quality monitoring approach, various sampling methods have been established to collect VOCs released from leafy green vegetables. These methods included nondestructive sampling of VOCs from the headspace of intact leafy green vegetables by solid-phase microextraction (SPME), solidphase extraction (SPE), and static headspace sampling (Luca, Bach, & Edelenbos, 2015b;Luca, Mahajan, & Edelenbos, 2016;Nielsen et al, 2008), and sampling of VOCs from the headspace of wounded leaves (Bell, Spadafora, Müller, Wagstaff, & Rogers, 2016;Cozzolino et al, 2016). After collection, as a general approach, VOCs are separated and measured by means of gas chromatography-mass spectrometry (GC-MS).…”

“…VOCs are released from leafy green vegetables in response to genotype, storage time, storage temperature, microbial load, headspace gas composition and O 2 availability (Bell et al, 2016;Cozzolino et al, 2016;Luca et al, 2016;Nielsen et al, 2008). However, little is known about the generation of VOCs and the relationships between VOCs and quality changes of leafy green vegetables.…”