Obando-Ulloa, J.M.; Jowkar, M.M.; Moreno, E.; Souri, M.K.; Martínez, J.A.; Bueso, M.C.; Monforte, A.J.; Fernández-Trujillo, J.P. Discrimination of climacteric and non-climacteric fruit at harvest and at senescence stage by quality traits. J. Sci. Food Agric. 2009, 89, 1743–1753, doi:10.1002/jsfa.3651.
has been cited by the following article:
- TITLE: Non-Destructive Assessment of Aroma Volatiles from a Climacteric Near-Isogenic Line of Melon Obtained by Headspace Stir-Bar Sorptive Extraction
- AUTHORS: Juan Pablo Fernández-Trujillo,Noelia Dos-Santos,Rocío Martínez-Alcaraz,Inés Le Bleis
- KEYWORDS: climacteric ripening, Cucumis melo L., ethylene, introgression lines, fruit quality, HSSE, postharvest
JOURNAL NAME: Foods
Sep 07, 2014
- ABSTRACT: A climacteric aromatic near-isogenic line (NIL) of melon ( Cucumis melo L.) SC3-5-1 contained an introgression of the non-climacteric Korean cultivar “Shongwan Charmi” accession PI 161375 (SC) in the genetic background of the non-climacteric cultivar “Piel de Sapo” (PS). The aroma production was monitored during ripening at 21 °C in intact fruit using headspace sorptive bar extraction (HSSE). Bars were composed of polydimethylsiloxane (PDMS) and aromas were desorbed and analyzed by gas-chromatography mass-spectrometry. The aromatic profile was composed of 70 aromatic compounds plus 21 alkanes with a predominance of esters, particularly acetate (2-methylbutyl acetate, 2-methylpropyl acetate, hexyl acetate, and phenylmethyl acetate). Some compounds were severely affected by postharvest time. The acetate esters (3-methylbutyl acetate, butan-2-yl acetate and phenylmethyl acetate) decreased with ripening and sulfur-derived compounds ( S-methyl butanethioate and S-methyl 3-methylbutanethioate) increased gradually with ripening. A few compounds increased at the senescence phase (propyl ethanoate). Other compounds such as hexadecanoic acid showed a marked decrease after harvest, some decreasing from a relative maximum at harvest (2-methylpropyl hexanoate; n-hexanoic acid; nonanoic acid).