Chilling and heating may regulate C6 volatile aroma production by different mechanisms in tomato (Solanum lycopersicum) fruit

Bai, Jinhe; Baldwin, Elizabeth A.; Imahori, Yoshihiro; Kostenyuk, Igor; Burns, J. C.; Brecht, Jeffrey K.

doi:10.1016/j.postharvbio.2010.12.002

Cited by 84 publications

(87 citation statements)

References 51 publications

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“…Although this work has provided insights into chilling-induced gene expression, it did not directly address the molecular basis for loss of flavor volatiles. Several groups have analyzed changes in LOX activity and C6 volatiles in response to cold storage; reduced production of C6 volatiles cannot be directly explained by LOX activity alone (1,5).…”

mentioning

confidence: 99%

Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation

Zhang

Tieman

Jiao

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

246

175

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Commercial tomatoes are widely perceived by consumers as lacking flavor. A major part of that problem is a postharvest handling system that chills fruit. Low-temperature storage is widely used to slow ripening and reduce decay. However, chilling results in loss of flavor. Flavor-associated volatiles are sensitive to temperatures below 12 °C, and their loss greatly reduces flavor quality. Here, we provide a comprehensive view of the effects of chilling on flavor and volatiles associated with consumer liking. Reduced levels of specific volatiles are associated with significant reductions in transcripts encoding key volatile synthesis enzymes. Although expression of some genes critical to volatile synthesis recovers after a return to 20 °C, some genes do not. RNAs encoding transcription factors essential for ripening, including RIPENING INHIBITOR (RIN), NONRIPENING, and COLORLESS NONRIPENING are reduced in response to chilling and may be responsible for reduced transcript levels in many downstream genes during chilling. Those reductions are accompanied by major changes in the methylation status of promoters, including RIN. Methylation changes are transient and may contribute to the fidelity of gene expression required to provide maximal beneficial environmental response with minimal tangential influence on broader fruit developmental biology.

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mentioning

confidence: 99%

Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation

Zhang

Tieman

Jiao

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

246

175

View full text Add to dashboard Cite

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“…Beekwilder et al [58] confirmed that the availability of alcohol substrates is an important parameter to consider when engineering volatile ester formation in plants. Carbon 5 and 6 aldehydes and alcohols are derived from polyunsaturated fatty acids, via the lipoxygenase (LOX) pathway [59], and the accumulation in the late stages of ripening could be accelerated by hydrolysis of membrane lipids during the maturity progresses [60,61]. For ethyl 2-methylbutanoate, which contains branch-chained acid moieties derived from isoleucine [62], the increased production with progressed maturity, may mostly be due to increased availability of ethanol, rather than the biosynthesis of the acid moieties [56].…”

Section: Resultsmentioning

confidence: 99%

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

Bai

Baldwin

McCollum

et al. 2016

Foods

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Florida “Valencia” oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma), non-volatile (taste) and mouth feel attributes, in the two harvest seasons (March to June in 2007 and February to May in 2012). Bitter limonoid compounds, limonin and nomilin, decreased gradually. Out of a total of 94 volatiles, 32 increased, 47 peaked mid to late season, and 15 decreased. Juice insoluble solids and pectin content increased over the season; however, pectin methylesterase activity remained unchanged. Fruit harvested in the earlier months had lower flavor quality. Juice from later harvests had a higher sugar/acid ratio with less bitterness, while, many important aroma compounds occurred at the highest concentrations in the middle to late season, but occurred at lower concentrations at the end of the season. The results provide information to the orange juice processing industry for selection of optimal harvest time and for setting of precise blending strategy.

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“…This to suppress the production of C 6 volatiles, as observed by Bai et al (11). The fruits were allowed to cool, peeled using a clean knife and the seeds were manually separated from the pulp.…”

Section: Sample Preparationmentioning

confidence: 99%

Characterization of volatile components extracted fromVangueria infausta(African medlar) by using GC–MS

Ráice

Sjöholm

Wang

et al. 2014

Journal of Essential Oil Research

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Volatile compounds isolated from the African medlar (Vangueria infausta L.) were identified by gas chromatography and gas chromatography-mass spectrometry. The volatile components identified in the extract were: hexanoic acid (5600 μg/g, dry matter, DM), octanoic acid (240 μg/g, DM), methyl hexanoate (15 μg/g, DM), ethyl hexanoate (44 μg/g, DM), methyl octanoate (12 μg/g, DM) and ethyl octanoate (13 μg/g, DM). The principal aroma from the V. infausta fruit originates from ethyl hexanoate and ethyl octanoate with a minor contribution from methyl hexanoate and methyl octanoate.

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Chilling and heating may regulate C6 volatile aroma production by different mechanisms in tomato (Solanum lycopersicum) fruit

Cited by 84 publications

References 51 publications

Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation

Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

Characterization of volatile components extracted fromVangueria infausta(African medlar) by using GC–MS

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