Aroma volatiles associated with the senescence of climacteric or non-climacteric melon fruit

Obando–Ulloa, Javier M.; Nicolaı̈, Bart; Lammertyn, Jeroen; Bueso, María C.; Monforte, Antonio J.; Fernández-Trujillo, J.P.

doi:10.1016/j.postharvbio.2008.11.007

Cited by 45 publications

(43 citation statements)

References 30 publications

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“…Aroma compounds such as sulfur and six-carbon chain containing esters were reported in cantaloupe melons; it appears that aroma compounds are specific to cultivars. Compounds with straight nine-carbon chain were reported in honey dew melons, whereas methyl esters were found in galia melons (Javier Obando-Ulloa et al 2009). …”

Section: Resultsmentioning

confidence: 99%

Influence of thermal processing on the volatile constituents of muskmelon puree

et al. 2014

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Muskmelon (Cucumis melo L) is an important tropical fruit cultivated widely in different parts of India. Fresh muskmelon has a delicate but characteristic flavor rendering the fruit with highly acceptable flavor. Processing and preservation of muskmelon puree requires thermal processing, which affects the volatile constituents. It is imperative to understand the flavor changes during thermal processing which would affect the quality of the processed and packed muskmelon puree. Muskmelon puree was subjected to different methods of thermal processing viz., heating, canning and packing in retort pouches and the volatile constituents were analyzed. Gas chromatography-mass spectrometry (GC-MS) indicated the presence of more than 49 volatile components in the muskmelon puree samples. Major volatile components identified using GC-MS analysis showed the presence of esters (27.29 %), aldehydes (18.57 %), Heterocyclic compounds (16.63 %), aliphatic alcohols (11.72 %), phenolic compounds (6.03 %) and sesquiterpenes (0.25 %) in the fresh samples. Aldehydes decreased and ester content increased in thermally processed muskmelon puree packed in cans and retort pouches. Aliphatic alcohols, Heterocyclic compounds and phenolic compounds decreased in puree processed in tin containers and retort pouches.

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Section: Resultsmentioning

confidence: 99%

Influence of thermal processing on the volatile constituents of muskmelon puree

et al. 2014

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“…To gain further understanding, near-isogenic lines (NILs) of melon were used to distinguish the aroma profiles associated with climacteric or non-climacteric pattern of ripening. These studies revealed that various volatiles like esters, aldehydes, isobutyl acetate, benzyl acetate and pentanal allow the climacteric NILs to be distinguished from the nonclimacteric NILs at harvest using univariate and multivariate analysis (Obando-Ulloa et al 2008a, b, 2009. Ethylene bioassays in closely related watermelon genotype (having similar phenotypes) at different (green, white, pink and red) stages were performed by Wechter et al (2008).…”

Section: Role For Ethylene In Ripening Of Non-climacteric Fruitsmentioning

confidence: 99%

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

2011

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The process of fruit ripening is normally viewed distinctly in climacteric and non-climacteric fruits. But, many fruits such as guava, melon, Japanese plum, Asian pear and pepper show climacteric as well as non-climacteric behaviour depending on the cultivar or genotype. Investigations on in planta levels of CO 2 and ethylene at various stages of fruits during ripening supported the role and involvement of changes in the rate of respiration and ethylene production in non-climacteric fruits such as strawberry, grapes and citrus. Non-climacteric fruits are also reported to respond to the exogenous application of ethylene. Comparative analysis of plant-attached and plant-detached fruits did not show similarity in their ripening behaviour. This disparity is being explained in view of 1. Hypothetical ripening inhibitor, 2. Differences in the production, release and endogenous levels of ethylene, 3. Sensitivity of fruits towards ethylene and 4. Variations in the gaseous microenvironment among fruits and their varieties. Detailed studies on genetic and inheritance patterns along with the application of '-omics' research indicated that ethylene-dependent and ethylene-independent pathways coexist in both climacteric and non-climacteric fruits. Auxin levels also interact with ethylene in regulating ripening. These findings therefore reveal that the classification of fruits based on climacteric rise and/or ethylene production status is not very distinct or perfect. However, presence of a characteristic rise in CO 2 levels and a burst in ethylene production in some non-climacteric fruits as well as the presence of system 2 of ethylene production point to a ubiquitous role for ethylene in fruit ripening.

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“…Studies of the aroma of the parental line 'Piel de sapo' have demonstrated the inter-season variability and the lower aromatic potential compared with other climacteric varieties and, to a lesser extent, compared with almost non-climacteric or hybrid isogenic lines of the same type [2][3][4][5][6][7]. This pattern is typical of the inodorus cultivars studied by other authors [8,9].…”

Section: Introductionmentioning

confidence: 80%

Methodology to Remove Strong Outliers of Non-Climacteric Melon Fruit Aroma at Harvest Obtained by HS-SPME GC-MS Analysis

2018

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A methodology for making consistent studies of outliers of non-climacteric melon volatile organic compounds at harvest is reported. The juice was squeezed from the fruit of the 'Piel de sapo' cultivar harvested during two consecutive seasons and the aroma volatiles were extracted by headspace solid phase microextraction and measured by gas chromatography coupled to mass-spectrometry. A deconvolution analysis was performed to obtain volatile organic compounds. For multivariate the reliable identification of outliers, compound classes were studied as a percentage of total area counts of the melon compounds identified in the chromatogram by principal component analysis and partial least-squares discriminant analysis, and then verified by correlation analysis, box-whisker plot, and formal tests for univariate outliers. Principal component analysis was the key methodology for selecting outliers in variables that mostly did not follow a normal distribution. The presence of an excess in terms of relative percentage of area and the diversity of minor compounds such as alcohols, terpenes, acids, among others, are usually a sign of anomalous data that can be considered outliers in the aroma of this non-climacteric cultivar. This multivariate approach removed outliers, but kept the variability of aroma among the samples of every cultivar.

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Aroma volatiles associated with the senescence of climacteric or non-climacteric melon fruit

Cited by 45 publications

References 30 publications

Influence of thermal processing on the volatile constituents of muskmelon puree

Influence of thermal processing on the volatile constituents of muskmelon puree

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

Methodology to Remove Strong Outliers of Non-Climacteric Melon Fruit Aroma at Harvest Obtained by HS-SPME GC-MS Analysis

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