| Title: | Identification of volatile compound markers during the ripening and senescence of lulo (Solanum quitoense Lam.) |
| Author(s): | Corpas Iguaran E; Taborda Ocampo G; Tapasco Alzate O; |
| Address: | "1Instituto de Investigacion en Microbiologia y Biotecnologia Agroindustrial, Universidad Catolica de Manizales, Carrera 23 No. 60-63, Apartado 357, Manizales, Colombia. GRID: grid.441745.7 2Departamento de Quimica, Facultad de Ciencias Exactas y Naturales, Universidad de Caldas, Calle 65 No. 26-10, Apartado 275, Manizales, Colombia. GRID: grid.7779.e 3Departamento de Matematicas, Facultad de Ciencias Exactas y Naturales, Universidad de Caldas, Calle 65 No. 26-10, Apartado 275, Manizales, Colombia. GRID: grid.7779.e" |
| DOI: | 10.1007/s13197-017-2924-x |
| ISSN/ISBN: | 0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking) |
| Abstract: | "Lulo (Solanum quitoense Lam.) is an exotic fruit cultivated in Colombia. During ripening and senescence, this climactic fruit undergoes biochemical processes that produce the volatiles responsible for its aroma. This study aimed to evaluate the changes in the volatile content during the ripening and senescence of lulo. Analysis of the volatile composition of lulo harvested in each of its five ripening stages and during its senescence time when stored at 18 +/- 2 degrees C was performed using HS-SPME with GC-MS. Throughout ripening, the most notable change was the transformation of alcohols such as (Z)-3-hexen-1-ol and 1-penten-3-ol to afford esters such as (Z)-3-hexenyl acetate and ketones such as 1-penten-3-one. Some acids reacted with alcohols to produce acetate and hexanoate esters, concentrations which increased more than sixfold between stage one and five. Moreover, all the major compounds were C(6) straight chain compounds related to the lipoxygenase pathway. During senescence, majority of compounds were methyl esters, which increased in concentration consistently until day eight. Remarkably, the content of methyl butanoate increased from 0.9% of the total amount of volatiles on day two up to 76.4% on day eight. Some of these volatiles are probably contributors to the 'off flavor' during senescence" |
| Keywords: | Lulo fruit Markers Metabolite profiling Metabolomics Territorial map Volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINECorpas Iguaran, Eduardo Taborda Ocampo, Gonzalo Tapasco Alzate, Omar eng India 2018/01/24 J Food Sci Technol. 2018 Jan; 55(1):437-442. doi: 10.1007/s13197-017-2924-x. Epub 2017 Nov 6" |
