Articles
Comparative analysis of mature green banana volatile compounds during development of chilling injury as influenced by 1-MCP
Article number
1396_79
Pages
593 – 600
Language
English
Abstract
The potential role of ethylene in the chilling injury (CI) response of mature green (MG) bananas in terms of volatile organic compound (VOC) biogenesis was investigated using the ethylene action inhibitor, 1-methylcyclopropene (1-MCP). Volatile profiles of the peel and pulp tissues were measured by GC-MS in fruit treated with 0 or 50 μg L‑1 1-MCP and stored at 5°C for 0, 12 or 72 h then transferred to 20°C for 2 d.
The VOC compositions of the peel and pulp during the 72-h chilling storage and after 2-d re-warming were affected both by the severity of chilling stress (i.e., duration of exposure to 5°C) and 1-MCP treatment.
Principal components analysis indicated that the VOC profiles under different amounts of chilling stress were affected more in the peel than the pulp, suggesting that peel tissue is more susceptible to CI. Aldehydes, especially hexanal and (E)-2-hexenal, were the major volatile compounds observed at the MG stage.
Greater production of green leaf volatiles (GLVs) (e.g., hexanal, (E)-2-hexenal, hexanol, (E)-2-hexenol) was elicited during 5°C storage, persisting even after 2-d of re-warming at 20°C. The amounts of GLVs were positively associated with the severity of CI symptoms, but peel and pulp tissues of 1-MCP-treated fruit emitted less GLVs than without 1-MCP. These results suggesting better chilling stress tolerance in 1-MCP-treated fruit during early CI development support a role for stress ethylene in the development of banana CI. The changes in VOC production during chilling stress could be a potential indicator for stress evaluation but there is need for further verification.
The VOC compositions of the peel and pulp during the 72-h chilling storage and after 2-d re-warming were affected both by the severity of chilling stress (i.e., duration of exposure to 5°C) and 1-MCP treatment.
Principal components analysis indicated that the VOC profiles under different amounts of chilling stress were affected more in the peel than the pulp, suggesting that peel tissue is more susceptible to CI. Aldehydes, especially hexanal and (E)-2-hexenal, were the major volatile compounds observed at the MG stage.
Greater production of green leaf volatiles (GLVs) (e.g., hexanal, (E)-2-hexenal, hexanol, (E)-2-hexenol) was elicited during 5°C storage, persisting even after 2-d of re-warming at 20°C. The amounts of GLVs were positively associated with the severity of CI symptoms, but peel and pulp tissues of 1-MCP-treated fruit emitted less GLVs than without 1-MCP. These results suggesting better chilling stress tolerance in 1-MCP-treated fruit during early CI development support a role for stress ethylene in the development of banana CI. The changes in VOC production during chilling stress could be a potential indicator for stress evaluation but there is need for further verification.
Authors
L.-Y. Chang, J.K. Brecht
Keywords
solid phase micro-extraction (SPME), green leafy volatile (GLV), principal component analysis
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