Development of Flavor Attributes in the Fruit of <i>C. melo</i> During Ripening and Storage

Wyllie, S. Grant; Leach, David N; Wang, Youming

doi:10.1021/bk-1996-0637.ch022

Cited by 22 publications

(22 citation statements)

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“…Although normalization patterns were statistically very similar, ester and terpenoid recovery on an absolute basis was much greater in more mature fruit compared with less mature fruit, as generally found in cantaloupe (Wyllie and others 1996; Pratt 1971; Beaulieu and Grimm 2001; Beaulieu 2005, 2006b). Subsequently, only data for more mature fruit and the combined analysis were presented in Table 3 and 4.…”

Section: Methodsmentioning

confidence: 53%

Effect of UV Irradiation on Cut Cantaloupe: Terpenoids and Esters

Beaulieu¹

2007

Journal of Food Science

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Recent studies demonstrated that ultraviolet (UV) radiation enhanced terpenoids and decreased esters in thin-sliced cantaloupe. In preliminary studies treating fresh juices with UV, terpenoid compounds that normally were not isolated, or found in minute quantities, were elevated and only low molecular weight alcohols, ketones, and aldehydes decreased. Subsequently terpenoid induction/oxidation in UV-treated cut cantaloupe was reinvestigated. UV exposure increased the concentrations of terpenoids in cantaloupe tissue. However, UV exposure alone was not the sole factor responsible for enhanced terpenoids. UV-enhanced terpenoid production appears to be both cultivar- and maturity-dependent. Concomitant decreases in the ester content of UV-treated samples occurred using a previously published system. Yet, we established that almost identical ester losses occurred in thinly sliced laminar tissue receiving 60 min UV or air exposure in an open system. Tissue samples that were exposed to UV in a closed system often did not suffer correspondingly equal ester loss. Marked tissue warming (4.3 +/- 0.5 degrees C in 60 min) occurred during UV treatments in thin-sliced tissue. Ester loss from cantaloupe tissue was caused by the experimental procedure, but not by UV treatment per se. These findings are supported by the observation that UV is not responsible for chemical transformations to ester bonds, esterase, and lipase decrease in stored cut cantaloupe, and no lipid oxidation volatiles were observed in thin-sliced control tissue, while oxidized terpenoids were recovered. Information gathered indicates that improper cutting, handling, sanitation treatment, and storage can radically alter the desirable volatile aroma profile in cut cantaloupe, and potentially lead to decreased consumer acceptance.

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Section: Methodsmentioning

confidence: 53%

Effect of UV Irradiation on Cut Cantaloupe: Terpenoids and Esters

Beaulieu¹

2007

Journal of Food Science

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“…The glycolytic and TCA pathways are also ultimately responsible for the production of the amino acids alanine, isoleucine, leucine, methionine and valine. The concentration of these amino acids increase with fruit ripening (Wyllie et al, 1995(Wyllie et al, , 1996, and they are the putative precursors to numerous fl avor esters and thioesters in muskmelons (Yabumoto et al, 1977), along with acetyl-CoA and various alcohols (Ueda et al, 1997;Yahyaoui et al, 2002). Cutting tissue effectively increases the internal oxygen concentration.…”

Section: A Balance Of Volatiles In Stored Fresh-cutsmentioning

confidence: 99%

“…In cantaloupe, development of an abscission layer between the vine and fruit at the peduncle is a good indicator of full ripeness and harvest time. Fruit harvested before development of the abscission zone will not develop volatiles and fl avor similar to fruit that remained on the vine until fully ripe (Beaulieu and Grimm, 2001;Pratt, 1971;Wyllie et al, 1996). However, fruit harvested at or after development of the abscission have a shorter storage life, and fl avor or textural loss may occur before completion of the marketing process (Evensen, 1983;Ogle and Christopher, 1957).…”

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confidence: 99%

Volatile Changes in Cantaloupe during Growth, Maturation, and in Stored Fresh-cuts Prepared from Fruit Harvested at Various Maturities

Beaulieu¹

2006

jashs

117

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A likely reason why consumers are not repeat buyers of many fresh-cut fruit is inconsistent or unsatisfactory flavor and/or textural quality. Research toward understanding mechanisms responsible for generation, and/or loss of flavor compounds in fresh-cut fruit is limited. Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were utilized to study flavor volatile profiles in anthesis-tagged cantaloupe (Cucumis melo L. var. reticulatus Naud. cv. Sol Real) during growth, development, and for fresh-cuts prepared from fruit with five distinctly different harvest maturities. One-quarter-slip fruit had a clearly green, well-attached peduncle; 1/2-slip fruit had a distinct abscission detectable at the peduncle, 3/4-slip fruit were approaching commercial harvest, full-slip (FS) fruit are or will cleanly separate from the vine with light pressure; and over-ripeness (OR) was precisely categorized as 2 days past FS. Recovery of total volatiles displayed a linear response and most volatile classes (except aldehydes) generally followed a trend upon processing where FS > 3/4-slip > 1/2-slip > 1/4-slip. On day 0, only 70.0%, 37.7%, and 20.5% total volatiles were recovered in 3/4-slip, 1/2-slip, and 1/4-slip fruit, compared to FS fruit. During fresh-cut storage, percent total esters followed an increasing linear trend that was maturity-dependent. Percent total aromatics and percent aldehydes followed a linear trend that was maturity-dependent whereby 1/4-slip > 1/2-slip > 3/4-slip > FS. During storage, the relative percentage of acetates decreased, and displayed a maturity-dependent curvilinear trend. The magnitude of the slope decreased with maturity, indicating that the effect of storage time decreased as maturity increased. In FS, 3/4-slip, 1/2-slip, and 1/4-slip cubes, acetates comprised 66.9% of all compounds recovered on day 0 yet, only 26.1% to 44.2%, and 21.3% to 32.6% remained on days 9 and 14, respectively. For all maturities, a curvilinear increase in relative percentage of nonacetate esters was observed during storage. There was a uniform change in the ester balance (nonacetate ester:acetate ratio) during fresh-cut storage, which was independent of initial processing maturity. The overall ester ratio changed roughly 2-fold after just 2 days in optimum storage, and after 5 days it increased more than 3-fold. The shift in endogenous ester compounds could be partially responsible for the apparent loss of characteristic flavor in fresh-cut cantaloupe through long-term storage.

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“…In muskmelon, development of an abscission layer between the vine and fruit at the peduncle is a good indicator of full ripeness and harvest time. Fruit harvested before development of the abscission zone will not develop quality, volatile, and flavor attributes similar to fruit that remained on the vine until fully ripe (Beaulieu, 2006;Beaulieu and Grimm, 2001;Pratt, 1971;Wyllie et al, 1996). However, fruit harvested at or after development of the abscission have a shorter storage life, and flavor or textural loss may occur before completion of the marketing process (Evensen, 1983;Hoover, 1955;Ogle and Christopher, 1957).…”

mentioning

confidence: 99%

Quality Changes in Cantaloupe During Growth, Maturation, and in Stored Fresh-cut Cubes Prepared from Fruit Harvested at Various Maturities

Beaulieu¹,

Lea²

2007

J. Amer. Soc. Hort. Sci.

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Cantaloupe (Cucumis melo L. var. reticulatus Naudin) were evaluated during development and then fresh-cut cubes were stored after preparation from various maturities to track quality changes during storage. Flowers were anthesis tagged one morning in two seasons (years) and developing fruit were harvested weekly at 13, 20, 27 to 28, and 34 to 35 days after anthesis (DAA). Mature fruit were harvested at 37 to 38 DAA with five distinct maturities: 1/4-, 1/2-, 3/4-slip, full-slip (FS), and overripe (OR). Hunter L* and a* color values indicated a change from pale green to light orange that occurred 28 DAA. There were significant decreases in L*, a*, and b* by day 9 in storage (4 °C) as fresh-cut cubes. After 28 DAA, sucrose dramatically increased, and this was positively correlated with increases in both total sugars (r = 0.882, P = 0.084) and percent soluble solids concentration (r = 0.939, P = 0.041). Gradual deterioration occurred during storage, as determined by a uniform subjective quality criterion, which was independent of maturity. There was a negative linear trend in hand-held and instrumental firmness over the length of storage for each maturity level, and the slopes decreased significantly with increasing maturity, indicating the effect of storage duration decreased as harvest maturity increased. There was a significant increasing trend in vitamin C (P = 0.042) during development from 12 through 35 DAA, then losses were greater in fresh-cut cubes prepared from full-slip fruit (65%) than less-mature fruit: 3/4-slip, 50%; 1/2-slip, 48%; 1/4-slip, 40%. The pH of mesocarp tissue dropped to the lowest value (5.25) just before physiological maturity at 27 to 28 DAA, then peaked after harvest (6.51–6.79), and declined somewhat by the end of storage as fresh-cut cubes. In sum, muskmelon fruit used to produce fresh-cut cubes should be harvested ≥1/2-slip to attain optimum physiological quality and consumer acceptability.

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Development of Flavor Attributes in the Fruit of C. melo During Ripening and Storage

Cited by 22 publications

References 0 publications

Effect of UV Irradiation on Cut Cantaloupe: Terpenoids and Esters

Effect of UV Irradiation on Cut Cantaloupe: Terpenoids and Esters

Volatile Changes in Cantaloupe during Growth, Maturation, and in Stored Fresh-cuts Prepared from Fruit Harvested at Various Maturities

Quality Changes in Cantaloupe During Growth, Maturation, and in Stored Fresh-cut Cubes Prepared from Fruit Harvested at Various Maturities

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