Identification of volatile compound markers during the ripening and senescence of lulo (Solanum quitoense Lam.)

Abstract

Lulo ( Lam.) is an exotic fruit cultivated in Colombia. During ripening and senescence, this climactic fruit undergoes biochemical processes that produce the volatiles responsible for its aroma. This study aimed to evaluate the changes in the volatile content during the ripening and senescence of lulo. Analysis of the volatile composition of lulo harvested in each of its five ripening stages and during its senescence time when stored at 18 ± 2 °C was performed using HS-SPME with GC-MS. Throughout ripening, the most notable change was the transformation of alcohols such as (Z)-3-hexen-1-ol and 1-penten-3-ol to afford esters such as (Z)-3-hexenyl acetate and ketones such as 1-penten-3-one. Some acids reacted with alcohols to produce acetate and hexanoate esters, concentrations which increased more than sixfold between stage one and five. Moreover, all the major compounds were C straight chain compounds related to the lipoxygenase pathway. During senescence, majority of compounds were methyl esters, which increased in concentration consistently until day eight. Remarkably, the content of methyl butanoate increased from 0.9% of the total amount of volatiles on day two up to 76.4% on day eight. Some of these volatiles are probably contributors to the "off flavor" during senescence.

Development and application of a universal and simplified multiplex RT-PCR assay to detect five potato viruses

“…The lulo fruit has a sweet and acidic taste and is highly regarded for its pleasant aroma and flavor which result from a complex mixture of volatile compounds that include methyl and ethyl esters and glycoside derivatives (Brunke et al, 1989;Forero et al, 2015Forero et al, , 2016Corpas-Iguarán et al, 2018). Lulo is also rich in fiber, citric acid, calcium, phosphorus, niacin, thiamin, riboflavin, and vitamins A and C and different antioxidants (Huyskens-Keil et al, 2001;Gancel et al, 2008;Vasco et al, 2008;Acosta et al, 2009).…”

Analysis of the Aroma Volatile Profile of Muscadine Grape Germplasm by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

“…The composition and abundance of aroma volatiles are linked with the fruit maturity and level of ripeness. Studies have shown differences in volatile composition in the different ripening stages of bunch grapes [17], raspberries [18], bananas [19], lulos [20], figs [21], and muskmelons [22]. However, no research has been conducted to understand the effect of berry ripeness on the aroma volatile composition of muscadines.…”