Characterization and Semiquantitative Analysis of Volatiles in Seedless Watermelon Varieties Using Solid-Phase Microextraction

Beaulieu, John C.; Lea, Jeanne M.

doi:10.1021/jf060663l

Cited by 89 publications

(64 citation statements)

References 32 publications

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“…Alcohol and aldehyde characteristics of the Cucurbitaceae family constitute the main aroma volatiles in watermelon fruit, with the former usually in higher concentrations (Beaulieu and Lea, 2006; Saftner et al, 2007). The most abundant alcohols identified in the aroma profile of mini watermelons include ( Z )-3-Nonen-1-ol (fresh melon), ( Z,Z )-3,6-Nonadien-1-ol (pumpkin, cucumber), hexanol (flower, green), nonanol (herbaceous) and ( Z )-6-Nonen-1-ol (pumpkin-like, green melon) (Yajima et al, 1985; Dima et al, 2014).…”

Section: The Configuration Of Fruit Quality In Grafted Vegetablesmentioning

confidence: 99%

Vegetable Grafting: The Implications of a Growing Agronomic Imperative for Vegetable Fruit Quality and Nutritive Value

et al. 2017

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Grafting has become an imperative for intensive vegetable production since chlorofluorocarbon-based soil fumigants were banned from use on grounds of environmental protection. Compelled by this development, research into rootstock–scion interaction has broadened the potential applications of grafting in the vegetable industry beyond aspects of soil phytopathology. Grafting has been increasingly tapped for cultivation under adverse environs posing abiotic and biotic stresses to vegetable crops, thus enabling expansion of commercial production onto otherwise under-exploited land. Vigorous rootstocks have been employed not only in the open field but also under protected cultivation where increase in productivity improves distribution of infrastructural and energy costs. Applications of grafting have expanded mainly in two families: the Cucurbitaceae and the Solanaceae, both of which comprise major vegetable crops. As the main drives behind the expansion of vegetable grafting have been the resistance to soilborne pathogens, tolerance to abiotic stresses and increase in yields, rootstock selection and breeding have accordingly conformed to the prevailing demand for improving productivity, arguably at the expense of fruit quality. It is, however, compelling to assess the qualitative implications of this growing agronomic practice for human nutrition. Problems of impaired vegetable fruit quality have not infrequently been associated with the practice of grafting. Accordingly, the aim of the current review is to reassess how the practice of grafting and the prevalence of particular types of commercial rootstocks influence vegetable fruit quality and, partly, storability. Physical, sensorial and bioactive aspects of quality are examined with respect to grafting for watermelon, melon, cucumber, tomato, eggplant, and pepper. The physiological mechanisms at play which mediate rootstock effects on scion performance are discussed in interpreting the implications of grafting for the configuration of vegetable fruit physicochemical quality and nutritive value.

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Section: The Configuration Of Fruit Quality In Grafted Vegetablesmentioning

confidence: 99%

Vegetable Grafting: The Implications of a Growing Agronomic Imperative for Vegetable Fruit Quality and Nutritive Value

et al. 2017

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“…Furans is a common flavor component, which exists naturally in coffee, potatoes and other plants and their aroma are similar to flavor of bean, fruit and vegetable (Ang and Boatright, 2003;Beaulieu and Lea, 2006). Furthermore, some two methyl sulfides were identified from the pickled samples, which were dimethyl disulfide (1.06) and dimethyl sulfide (0.26) respectively.…”

Section: Composition Of Volatile Compoundsmentioning

confidence: 99%

Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry

Zheng

Zhang

Zhou

et al. 2014

FSTR

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“…Matsum. & Nakai) (Beaulieu & Lea, 2006). These compounds are degraded to other products or disappear as the product reaches the end of its shelf life (Mehinagic, Royer, Symoneaux, Jourjon & Prost, 2006;Obando-Ulloa et al, 2009b).…”

Section: Discussionmentioning

confidence: 99%

Effect of cutting and storage temperature on Packham’s Triumph pears (Pyrus communis L.)

et al. 2018

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Agroindustria y Ciencia de los Alimentos AbstractFor the minimally processed (MP) fruit, the cutting type and temperature are the main factors in order to maintain good quality and appearance. The objective of this work was to evaluate the effects of cutting type and storage on the metabolic activity, color, firmness, aroma profile and, organic acid and sugar content of MP pears (Pyrus communis L. cv. Packham's Triumph). Whole fruits were washed, peeled and cut in wedges or dice. Then, the pieces were packaged in plastic containers and stored 8 days at 5 or 8 ºC. The cutting type and storage temperature had an important effect on the physiological parameters, color, firmness and organic acid and sugar content. However, the aroma volatile content was reduced independently of the cutting type and the storage temperature. Therefore, the pear cultivar Packham's Triumph should be cut in wedges and stored 8 d at 5º C to maintain an optimum global quality.Key words: Aroma, browning, firmness, organic acids, sugar. ResumenEn los frutos mínimamente procesados en fresco (MPF) el tipo de corte y la temperatura son factores por considerar para mantener una calidad y apariencia adecuada. El objetivo de este trabajo fue evaluar los efectos del corte y la temperatura de conservación sobre la actividad metabólica, color, firmeza, perfil aromático y concentración de ácidos orgánicos y azúcares de peras (Pyrus communis L. cv. Packham's Triumph). Los frutos enteros fueron lavados, pelados, cortados en cascos o cubos, envasados en tarrinas y posteriormente almacenados 8 d a 5 o 8 ºC. El tipo de corte y la temperatura tuvieron un efecto significativo sobre los parámetros fisiológicos, color, firmeza y en el contenido de ácidos orgánicos y azúcares. Sin embargo, el contenido de compuestos aromáticos volátiles se redujo independientemente del tipo de corte y las temperaturas de conservación. Por tanto, esta variedad de peras Packham's Triumph deben ser procesadas en cascos y deben almacenarse a 5º C para mantener una calidad general óptima durante 8 días.

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Characterization and Semiquantitative Analysis of Volatiles in Seedless Watermelon Varieties Using Solid-Phase Microextraction

Cited by 89 publications

References 32 publications

Vegetable Grafting: The Implications of a Growing Agronomic Imperative for Vegetable Fruit Quality and Nutritive Value

Vegetable Grafting: The Implications of a Growing Agronomic Imperative for Vegetable Fruit Quality and Nutritive Value

Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry

Effect of cutting and storage temperature on Packham’s Triumph pears (Pyrus communis L.)

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