Volatile organic compounds (VOCs): Biomarkers for quality management of horticultural commodities during storage through e-sensing

Tiwari, Shikha; Kate, Adinath; Mohapatra, Debabandya; Tripathi, Manoj Kumar; Ray, Hena; Akuli, Amitava; Ghosh, Arghya; Modhera, Bharat

doi:10.1016/j.tifs.2020.10.039

Cited by 50 publications

(28 citation statements)

References 170 publications

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“…Similarly, the synthesis of esters is dependent on the occurrence and activity levels of esterase [ 40 ]. Activities of the alcohol acyltransferase enzyme are involved in ester biosynthesis [ 41 ]. However, the by-products of ethanol fermentation (ethyl acetate), was found only in ‘Peach’ juice fermented with L75 in this investigation.…”

Section: Resultsmentioning

confidence: 99%

“…plantarum POM1- and LP09-fermented pomegranate juices [ 42 ]. Monoterpenes in MJ are either free or glycosidically conjugated [ 41 ]. Due to the low pH of the juices, lactic acid fermentation or enzymatic hydrolysis (β-glucosidase) may account for the highest ( p ≤ 0.05) levels of terpene (β-myrcene) found in ‘Sabre’, ‘Peach’, and ‘Tommy Atkins’ mango juices.…”

Section: Resultsmentioning

confidence: 99%

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Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation

Cele

Akinola

Manhivi

et al. 2022

Foods

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The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (‘Peach’, ‘Sabre’ and ‘Tommy Atkins’) were investigated. Fermented and unfermented MJ were evaluated for LAB growth, physicochemical parameters, volatile compounds, antioxidants activities (DPPH, ABTS, FRAP methods), total phenolic content (TPC) and sensory properties. The unfermented juices served as a control. Twenty-four-hour fermentation was ideal for MJ based on LAB growth profiles. Generally, titratable acidity, TPC, FRAP, DPPH and ABTS scavenging activities significantly increased with fermentation by the L75 strain and were highest in the L75-fermented ‘Sabre’ MJ, while L75-fermented ‘Peach’ MJ had higher ABTS activity (p < 0.05). In contrast, the L56 strain enhanced β-carotene retention, with improved colour properties in L56-fermented ‘Peach’ MJ. Fermentation with L75 in ‘Sabre’ and ‘Peach’ MJ aided the synthesis of new volatile compounds (alcohols, esters, ketones and aldehydes). A PLS-DA scatter plot showed two clusters separating the ‘Peach’ and ‘Sabre’ mango juice fermented with L75 from the rest. Based on the variable importance of the projection value (VIP) scores, pentadecane, 8-hexyl and butyl isobutyrate were shown as marker candidates to distinguish ‘Peach’ and ‘Sabre’ MJ fermented with L75 from the other treatments, whereas ethyl octanoate and isobutyl acetate differentiated the ‘Sabre’ MJ fermented with L75 from the other treatments. ‘Sabre’ and ‘Peach’ MJ fermented with L75 and L56 could provide antioxidants, meeting the recommended daily requirements for ascorbic acid and carotenoids in adults and teenagers. Hence, lactic acid fermentation of these local cultivars is a way to benefit consumers.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation

Cele

Akinola

Manhivi

et al. 2022

Foods

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“…Some of these may have positive and negative effects, and some of these may be antagonistic when binding on the olfactory receptors of arthropods. Antagonistic effects on the behavior of stored-product arthropods appear unavoidable, given the large and diverse assemblage of microbes associated with different commodities [ 11 ]. Thus, in the future, it will be important to elucidate how the behavioral responses of stored-product arthropods are altered by headspace with different species richness and/or community composition of microbes.…”

Section: Discussionmentioning

confidence: 99%

“…However, even when appropriate safeguards are maintained, there may still be issues with “musty” or “off-odor” grain, which has become an increasing complaint by industry. There have been attempts in recent years to classify some these sets of volatiles as biomarkers of commodity quality through a variety of methods [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

A Systematic Review of the Behavioral Responses by Stored-Product Arthropods to Individual or Blends of Microbially Produced Volatile Cues

Ponce

Kim

Morrison

2021

Insects

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Microbes are ubiquitous and play important ecological roles in a variety of habitats. While research has been largely focused on arthropods and microbes separately in the post-harvest supply chain, less attention has been paid to their interactions with each other. Up to this point, there has been no attempt to systematically describe the patterns of behavioral responses by stored-product insects to microbially produced volatile organic compounds (MVOCs). Thus, our aims were to evaluate whether stored-product arthropods were primarily and significantly attracted, repelled, or had a net neutral effect (e.g., unaffected or mixed) by MVOCs presented as (1) complex headspace blends or (2) single constituents and known mixtures. In total, we found 43 articles that contained 384 sets of tests with different combinations of methodology and/or qualitative findings, describing the behavioral responses of 24 stored-product arthropod species from two classes, four orders, and 14 families to 58 individual microbial compounds and the complex headspace blends from at least 78 microbial taxa. A total of five and four stored-product arthropod species were significantly attracted and repelled by MVOCs across odor sources, respectively, while 13 were unaffected or exhibited mixed effects. We summarize the biases in the literature, including that the majority of tests have occurred in the laboratory with a limited subset of methodology and has largely only assessed the preference of adult arthropods. Finally, we identify foundational hypotheses for the roles that MVOCs play for stored-product arthropods as well as gaps in research and future directions, while highlighting that the behavioral responses to MVOCs are complex, context-, and taxon-dependent, which warrants further investigation.

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“…However, chemical preservation is often harmful to human health. Therefore, exploring safe and effective post‐harvest preservation methods for horticultural crops has become a critical task (Mostafidi et al., 2020; Tiwari et al., 2020). Genomics, transcriptomics, proteomics, metabolomics, and epigenomics are important tools to explore the factors that affect quality of horticultural crops after harvest.…”

Section: Multi‐omics‐based Horticulture Research Paves the Way For Horticultural Crop Improvementmentioning

confidence: 99%

Combining novel technologies with interdisciplinary basic research to enhance horticultural crops

et al. 2021

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SUMMARY Horticultural crops mainly include fruits, vegetables, ornamental trees and flowers, and tea trees (Melaleuca alternifolia). They produce a variety of nutrients for the daily human diet in addition to the nutrition provided by staple crops, and some of them additionally possess ornamental and medicinal features. As such, horticultural crops make unique and important contributions to both food security and a colorful lifestyle. Under the current climate change scenario, the growing population and limited arable land means that agriculture, and especially horticulture, has been facing unprecedented challenges to meet the diverse demands of human daily life. Breeding horticultural crops with high quality and adaptability and establishing an effective system that combines cultivation, post‐harvest handling, and sales becomes increasingly imperative for horticultural production. This review discusses characteristic and recent research highlights in horticultural crops, focusing on the breeding of quality traits and the mechanisms that underpin them. It additionally addresses challenges and potential solutions in horticultural production and post‐harvest practices. Finally, we provide a prospective as to how emerging technologies can be implemented alongside interdisciplinary basic research to enhance our understanding and exploitation of horticultural crops.

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Volatile organic compounds (VOCs): Biomarkers for quality management of horticultural commodities during storage through e-sensing

Cited by 50 publications

References 170 publications

Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation

Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation

A Systematic Review of the Behavioral Responses by Stored-Product Arthropods to Individual or Blends of Microbially Produced Volatile Cues

Combining novel technologies with interdisciplinary basic research to enhance horticultural crops

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