Key tomato volatile compounds during postharvest ripening in response to chilling and pre-chilling heat treatments

BACKGROUND Reducing the negative effects of chilling injury (CI) in tomatoes after harvest is essential to ensure good quality and to minimize losses. CI is a postharvest disorder associated with the generation of reactive oxygen species (ROS) in the fruit. Therefore, antioxidant accumulation can counteract ROS, alleviating CI symptoms. In this sense, it has been confirmed that a brief hot‐water (HW) immersion promotes the synthesis of antioxidants. RESULTS HW treatment at 52 °C for 5 min significantly reduced chilling‐associated decay, from 66.7% to 17.2% in breaker turning (BT) and from 55.8% to 9.8% in mature green (MG) ‘BHN‐602’ tomatoes stored at 5 °C for 2 weeks and from 26.7% to 6.7% in BT tomatoes stored at 5 °C for 1 week. Also, HW treatment significantly increased lycopene content by 17% in BT tomatoes stored at 5 °C for 2 weeks, as well as ascorbic acid by 11%, lipophilic phenolics by 18% and total phenolics by 6.5% in BT tomatoes stored at 12.5 °C for 1 week. Despite the increase of antioxidants, HW treatment did not enhance the sensory aromatic profile, color and antioxidant capacity. Interestingly, HW treatment reduced ripening time by 3 days in MG tomatoes stored at 5 °C for 2 weeks or at 12.5 °C for 1 week. CONCLUSION HW treatment applied to MG or BT ‘BHN‐602’ tomatoes can alleviate the development of some CI symptoms, particularly decay, possibly by increasing antioxidants that scavenge ROS. © 2020 Society of Chemical Industry

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“…A reduction of all these volatiles have been reported by Wang et al 60 . and Wang et al 61 . in tomatoes stored for 5 °C for 5 or 4 days.…”

Section: Discussionmentioning

confidence: 58%

A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes

et al. 2020

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“…A total of 38 and 31 volatile compounds were detected in ripe tomato and pepper fruits, respectively (Table S2, Figure S4). Of these, 25 are considered to be flavor volatiles [20,39], and were divided into eight groups according to their change patterns under the conditions of light avoidance and importance for flavor (Table 3). Group 1 showed a similar change pattern in the cover/control ratio for tomatoes and peppers, while Group 2 exhibited a different pattern.…”

Section: Flavor Volatile Analysis Of Tomato and Pepper Fruit Under Covermentioning

confidence: 99%

“…Of these, two were detected only in the covered peppers ((2E,4Z)-deca-2,4-dienal and (2E,4E)-nona-2,4-dienal) and two were slightly increased in covered pepper fruits (hexanal and 2-methoxy-3-(2-methylpropyl)pyrazine). The odor of the increased compounds in covered tomato and pepper fruits was predominantly described as green/leaf [39], indicating that the synthesis of these volatiles in tomato and pepper fruit is upregulated or prolonged under light deficiency conditions. These results suggest that under different light conditions, changes in flavor volatiles can be made to improve fruit flavor.…”

Section: Flavor Volatile Analysis Of Tomato and Pepper Fruit Under Covermentioning

confidence: 99%

“…: volatile compounds detected only in canopy-treated fruit, −: volatile compounds detected only in control fruit, ND: not detected, Bold letters: volatile compounds involved in the flavor of tomatoes; italics: volatile compounds involved in the flavor of peppers. Odor descriptions are adapted from a :[39]; b : https://cameochemicals.noaa.gov; c : http: //www.thegoodscentscompany.com;…”

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confidence: 99%

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Light-Controlled Fruit Pigmentation and Flavor Volatiles in Tomato and Bell Pepper

Yoo

Kim²,

Park

et al. 2019

Antioxidants

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Light is a major environmental factor affecting the regulation of secondary metabolites, such as pigments and flavor. The Solanaceae plant family has diverse patterns of fruit metabolisms that serve as suitable models to understand the molecular basis of its regulation across species. To investigate light-dependent regulation for fruit pigmentation and volatile flavors, major fruit pigments, their biosynthetic gene expression, and volatiles were analyzed in covered fruits of tomato and bell pepper. Immature covered fruits were found to be ivory in color and no chlorophyll was detected in both plants. The total carotenoid content was found to be reduced in ripe tomato and bell pepper under cover. Naringenin chalcone decreased more than 7-fold in ripe tomato and total flavonoids decreased about 10-fold in immature and ripe pepper fruit under light deficiency. Light positively impacts fruit pigmentation in tomato and bell pepper by regulating gene expression in carotenoid and flavonoid biosynthesis, especially phytoene synthase and chalcone synthase, respectively. Nineteen volatile flavors were detected, and seven of these exhibited light-dependent regulations for both ripe tomato and pepper. This study will help in improving fruit quality and aid future research works to understand the molecular mechanisms regulating the influence of light-dependency on pigments and flavor volatiles.

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“…Amino acids such as alanine, methionine, tryptophan, and phenylalanine are also involved in protein biosynthesis and the formation of secondary metabolites [ 15 ]. Branched and aromatic amino acids are precursors of volatile constituents; for example, phenylalanine is a precursor of alcohols and aldehydes, whereas isoleucine is a precursor of esters [ 16 , 17 ]. Amino acids such as proline, histidine, and asparagine also accumulate in heavy metal-stressed plants and play a significant role in metal binding [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Multivariate Analysis of Amino Acids and Health Beneficial Properties of Cantaloupe Varieties Grown in Six Locations in the United States

Singh

Metrani

Jayaprakasha

et al. 2020

Plants

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Cantaloupe is a good dietary source of amino acids, including γ-aminobutyric acid (GABA), glutamine, and citrulline. However, the levels of these amino acids vary among different cantaloupe varieties grown in different locations. Understanding the variation in amino acid contents provides fundamentally important information for quality control and improving melon varieties. To examine this variation, we measured the amino acid contents in cantaloupes grown in six locations in the United States (Texas, Georgia, North Carolina, California, Indiana, and Arizona). Principal component analyses were applied to analyze the effect of growing location on the amino acid profiles in different varieties. The GABA content ranged from 1006.14 ± 64.77 to 3187.12 ± 64.96 µg/g and citrulline ranged from 92.65 ± 9.52 to 464.75 ± 34.97 µg/g depending on the variety and location. Total phenolic contents, α-amylase inhibition, and antioxidant activities were also measured. Tuscan type Da Vinci had significantly higher phenolic contents in Arizona (381.99 ± 16.21 µg/g) but had the lowest level when grown in California (224.56 ± 14.62 µg/g). Our analyses showed significant differences in amino acid levels, phenolics contents, and antioxidant activity in the cantaloupe varieties based on the growing location. These findings underline the importance of considering growing location in the selection and improvement of cantaloupe varieties.

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Key tomato volatile compounds during postharvest ripening in response to chilling and pre-chilling heat treatments

Cited by 27 publications

References 38 publications

A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes

A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes

Light-Controlled Fruit Pigmentation and Flavor Volatiles in Tomato and Bell Pepper

Multivariate Analysis of Amino Acids and Health Beneficial Properties of Cantaloupe Varieties Grown in Six Locations in the United States

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