Article citations

    Shan, W.Y.; Zhao, C.; Fan, J.G.; Cong, H.Z.; Liang, S.C.; Yu, X.Y. Antisense suppression of alcohol acetyltransferase gene in ripening melon fruit alters volatile composition. Sci. Hortic. 2012, 139, 96–101, doi:10.1016/j.scienta.2012.03.010.

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 DOI: 10.3390/foods2030401 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).