Volatile compound emissions and sensory attributes of ‘Big Top’ nectarine and ‘Early Rich’ peach fruit in response to a pre-storage treatment before cold storage and subsequent shelf-life

Cano-Salazar, J. A; López, Luisa; Crisosto, Carlos H.; Echeverría, Gemma

doi:10.1016/j.postharvbio.2012.10.001

Cited by 40 publications

(26 citation statements)

References 27 publications

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“…Esters, which are mainly derived from the lipoxygenase pathway and amino acid metabolism are associated with the “fruity” attributes of fruit flavor, and its levels typically increase in the later periods of the ripening process [41]. Moreover, peaches stored after pre-storage were sweeter and had higher levels of propyl acetate, amyl acetate, and 2-methyl-1-butanol than control fruits [42]. The VOCs of the unframed part in the fingerprints presented few changes during the whole storage period, indicating that these substances were relatively stable during the cold storage of jujube fruits.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

et al. 2019

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Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results identified 53 peaks that corresponded to 47 compounds and were mostly alcohols, aldehydes, esters, and ketones. Differences in the volatile components of jujube fruits were revealed in topographic plots and fingerprints. For DZ, 3-pentanone was the characteristic component of fresh fruits. After storage for 15 days, dipropyl disulfide became the most special substance. Moreover, when stored for 30 and 45 days, the fruits had some same volatile components, like 2-pentyl furan and diallyl sulfide. However, for DZ stored for 60 days, esters were the prominent constituent of the volatile components, simultaneously, some new alcohols appeared. For JS, 2-ethyl furan was the representative of fresh fruits, and 2-butoxyethanol content was the most abundant after 15 and 30 days of storage. Different from that in DZ, the content of ester in JS increased after storage for 45 days. Substances such as amyl acetate dimer, methyl salicylate, and linalool greatly contributed to the jujube flavor during the late storage period. Principal component analysis (PCA) showed that fresh samples and refrigerated fruits were effectively distinguished. Heat map clustering analysis displayed the similarity of volatile components in different samples and was in accordance with PCA results. Hence, the volatile components of jujube fruits can be readily identified via HS-GC-IMS, and jujube fruits can be classified at different periods based on the difference of volatile components.

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Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

et al. 2019

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“…No C6 alcohols were detected in the VOC profiles here, although hexanols were detected in other studies that analysed whole peaches including cv. ‘Big Top’ 14 where the relative abundance of 1-hexanol did fall with storage at − 0.5 °C for 10 days followed by 3 days shelf life storage at 20 °C. Differences in the detection of C6 alcohols may be seasonal or due to the detection method used.…”

Section: Discussionmentioning

confidence: 99%

Fruit volatilome profiling through GC × GC-ToF-MS and gene expression analyses reveal differences amongst peach cultivars in their response to cold storage

Muto

Müller

Bruno

et al. 2020

Sci Rep

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Peaches have a short shelf life and require chilling during storage and transport. Peach aroma is important for consumer preference and determined by underlying metabolic pathways and gene expression. Differences in aroma (profiles of volatile organic compounds, VOCs) have been widely reported across cultivars and in response to cold storage. However, few studies used intact peaches, or used equilibrium sampling methods subject to saturation. We analysed VOC profiles using TD-GC × GC-ToF-MS and expression of 12 key VOC pathway genes of intact fruit from six cultivars (three peaches, three nectarines) before and after storage at 1 °C for 7 days including 36 h shelf life storage at 20 °C. Two dimensional GC (GC × GC) significantly enhances discrimination of thermal desorption gas chromatography time-of-flight mass spectrometry (TD-GC-ToF-MS) and detected a total of 115 VOCs. A subset of 15 VOCs from analysis with Random Forest discriminated between cultivars. Another 16 VOCs correlated strongly with expression profiles of eleven key genes in the lipoxygenase pathway, and both expression profiles and VOCs discriminated amongst cultivars, peach versus nectarines and between treatments. The cultivar-specific response to cold storage underlines the need to understand more fully the genetic basis for VOC changes across cultivars.

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“…In peach fruit, more than 100 volatile compounds have been identified [1], and green-note sensory volatiles, such as n -hexanal and ( E )-2-hexenal, contribute to the formation of the characteristic peach aroma [2,3]. The biosynthesis of volatile compounds is influenced by peach fruit genetics [4], developmental stage [5], and environmental factors, such as temperature [6,7], oxygen [8,9], and light [10,11].…”

Section: Introductionmentioning

confidence: 99%

Bagging Treatment Influences Production of C6 Aldehydes and Biosynthesis-Related Gene Expression in Peach Fruit Skin

Liu

Zhang

et al. 2014

Molecules

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Abstract:Bagging is a useful method to improve fruit quality by altering its exposure to light, whereas its effect on fruit volatiles production is inconsistent, and the genes responsible for the observed changes remain unknown. In the present study, single-layer yellow paper bags were used to study the effects of bagging treatment on the formation of C 6 aldehydes in peach fruit (Prunus persica L. Batsch, cv. Yulu) over two succeeding seasons. Higher concentrations of n-hexanal and (E)-2-hexenal, which are characteristic aroma volatiles of peach fruit, were induced by bagging treatment. After bagging treatment, peach fruit had significantly higher LOX and HPL enzyme activities, accompanying increased contents of C 6 aldehydes. The gene expression data obtained through real-time PCR showed that no consistent significant differences in transcript levels of LOX genes were observed over the two seasons, but significantly up-regulated expression was found for PpHPL1 after bagging treatment In addition, bagging-treated fruit produced more (E)-2-hexenal and had higher expression levels of PpHPL1 during postharvest ripening at room temperature. The regulatory role of the LOX-HPL pathway OPEN ACCESSMolecules 2014, 19 13462 on the biosynthesis of n-hexanal and (E)-2-hexenal in response to bagging treatment during peach fruit development is discussed in the text.

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Volatile compound emissions and sensory attributes of ‘Big Top’ nectarine and ‘Early Rich’ peach fruit in response to a pre-storage treatment before cold storage and subsequent shelf-life

Cited by 40 publications

References 27 publications

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Fruit volatilome profiling through GC × GC-ToF-MS and gene expression analyses reveal differences amongst peach cultivars in their response to cold storage

Bagging Treatment Influences Production of C6 Aldehydes and Biosynthesis-Related Gene Expression in Peach Fruit Skin

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