| Title: | Characterization of Differences in the Composition and Content of Volatile Compounds in Cucumber Fruit |
| Author(s): | Zhang J; Gu X; Yan W; Lou L; Xu X; Chen X; |
| Address: | "School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China. Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China. Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Yangzhou University, Yangzhou 225009, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The cucumber is characterized by the presence of a wide range of volatile organic compounds (VOCs), which are recognized as the main responsible for its unique flavor. However, research on the types and contents of VOCs in different cucumber cultivars remains fragmentary. Here, using an automatic headspace solid-phase microextraction coupled with the gas chromatography-mass spectrometry method, the VOCs were analyzed in three representative cucumber cultivars, including YX, KX, and GX, with the best, middle, and worst flavor quality, respectively, which were selected from 30 cultivars after flavor quality evaluation. Principal component analysis revealed that the six biological replicates were grouped, indicating high reliability of the data. A total of 163 VOCs were detected. There were 28 differential VOCs in YX compared to GX, 33 differential VOCs in YX compared to KX, and 10 differential VOCs in KX compared to GX. Furthermore, K-means clustering analysis showed that 38 of the 43 no-overlapping differential VOCs were represented by the most abundant compounds detected in YX. The prevailing VOCs in YX included: hydrocarbons, aldehydes, and ketones. The data obtained in the present study extend our understanding the impact of cultivars on VOCs in cucumber and will help facilitate targeted breeding" |
| Keywords: | Hs-spme/gc-ms cucumber flavor volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINEZhang, Jie Gu, Xiuchao Yan, Wenjing Lou, Lina Xu, Xuewen Chen, Xuehao eng PZCZ201720/Jiangsu Agricultural Innovation of New Cultivars/ CX(20)3165/Jiangsu Agriculture Science and Technology Innovation Fund/ K2020030/Open Project Program of Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement/ JILAR-KF202001/Open Project Program of Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China/ Switzerland 2022/04/24 Foods. 2022 Apr 12; 11(8):1101. doi: 10.3390/foods11081101" |
