Foods 2013, 2(3), 401-414; doi:10.3390/foods2030401
Article

Non-Destructive Assessment of Aroma Volatiles from a Climacteric Near-Isogenic Line of Melon Obtained by Headspace Stir-Bar Sorptive Extraction

Department of Agricultural and Food Engineering, Technical University of Cartagena (UPCT), Paseo Alfonso XIII, 48, ETSIA & Institute of Plant Biotechnology, E-30203 Cartagena (Murcia), Spain These authors contributed equally to this work.
* Author to whom correspondence should be addressed.
Received: 26 April 2013; in revised form: 2 August 2013 / Accepted: 17 August 2013 / Published: 28 August 2013
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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).
Keywords: climacteric ripening; Cucumis melo L.; ethylene; introgression lines; fruit quality; HSSE; postharvest

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MDPI and ACS Style

Fernández-Trujillo, J.P.; Dos-Santos, N.; Martínez-Alcaraz, R.; Le Bleis, I. Non-Destructive Assessment of Aroma Volatiles from a Climacteric Near-Isogenic Line of Melon Obtained by Headspace Stir-Bar Sorptive Extraction. Foods 2013, 2, 401-414.

AMA Style

Fernández-Trujillo JP, Dos-Santos N, Martínez-Alcaraz R, Le Bleis I. Non-Destructive Assessment of Aroma Volatiles from a Climacteric Near-Isogenic Line of Melon Obtained by Headspace Stir-Bar Sorptive Extraction. Foods. 2013; 2(3):401-414.

Chicago/Turabian Style

Fernández-Trujillo, Juan P.; Dos-Santos, Noelia; Martínez-Alcaraz, Rocío; Le Bleis, Inés. 2013. "Non-Destructive Assessment of Aroma Volatiles from a Climacteric Near-Isogenic Line of Melon Obtained by Headspace Stir-Bar Sorptive Extraction." Foods 2, no. 3: 401-414.

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