| Title: | Effect of Huanglongbing on the Volatile Organic Compound Profile of Fruit Juice and Peel Oil in 'Ray Ruby' Grapefruit |
| Author(s): | da Cruz MA; Plotto A; Ferrarezi RS; Leite Junior RP; Bai J; |
| Address: | "Agricultural Research Center, University Campus, State University of Londrina, Celso Garcia Cid Rd., Km 380, Londrina 86057-970, PR, Brazil. U.S. Horticultural Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 2001 S. Rock Rd., Fort Pierce, FL 34945, USA. Department of Crop Protection, Rural Development Institute of Parana, IAPAR-Emater, Celso Garcia Cid Rd., Km 375, Londrina 86047-902, PR, Brazil. Department of Horticulture, University of Georgia, Athens, GA 30602, USA" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Along with orange and mandarin, grapefruit production in Florida has declined sharply due to Huanglongbing (HLB), or citrus greening disease, caused by Candidatus Liberibacter asiaticus (CLas). HLB affects the volatile profiles of juice and peel oil in oranges, but there is limited information on grapefruit. In this research, 'Ray Ruby' grapefruit were harvested in 2020 and 2021 from healthy (HLB-) and HLB-affected (HLB+) trees. Peel oil was extracted by hydrodistillation, and the volatiles were analyzed by direct injection of the oil samples into gas chromatography-mass spectrometry (GC-MS). Volatiles in the juice were analyzed by headspace (HS)-solid-phase microextraction (SPME) coupled with GC-MS. HLB significantly altered the volatile profiles of peel oil and juice in 'Ray Ruby' grapefruit. Juice samples of HLB+ fruits had lower decanal, nonanal, and octanal, important citrus juice flavor compounds. HLB+ samples also showed reduced content of nonterpene compounds, other aliphatic and terpene aldehydes, and terpene ketones. Ethanol, acetaldehyde, ethyl acetate, and ethyl butanoate were increased in HLB+ juice samples, indicating an HLB-induced stress response. The most abundant compounds D-limonene and beta-caryophyllene, as well as other sesquiterpenes, were increased in HLB+ juice and peel oil samples. On the other hand, the oxidative/dehydrogenated terpenes were increased by HLB in peel oil but decreased in the juice sample. Nootkatone, the key grapefruit volatile was consistently reduced by HLB in both peel oil and juice samples. The impact of HLB on nootkatone deteriorated the quality of both juice and peel oil in grapefruits" |
| Keywords: | Citrus paradisi gas chromatography-mass spectrometry hydrodistillation nootkatone principal component analysis solid phase microextraction; |
| Notes: | "PubMed-not-MEDLINEda Cruz, Maria Aparecida Plotto, Anne Ferrarezi, Rhuanito Soranz Leite Junior, Rui Pereira Bai, Jinhe eng 2018-70016-27387/National Institute of Food and Agriculture/ Switzerland 2023/02/26 Foods. 2023 Feb 7; 12(4):713. doi: 10.3390/foods12040713" |
