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J Sci Food Agric

Title:		An insight into fruit aroma volatilome during postharvest maturation in two popular Musa cultivars of tropics
Author(s):		Mukherjee S; Pal A; Mitra A;
Address:		"Natural Product Biotechnology Group, Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India"
Journal Title:		J Sci Food Agric
Year:		2022
Volume:		20220128
Issue:		10
Page Number:		4276 - 4286
DOI:		10.1002/jsfa.11779
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Banana is one of the major global horticultural fruit crops cultivated in the humid tropics and subtropics. Fruit quality and consumer acceptability of any climacteric fruit depend mainly on its postharvest aroma volatile profiles. The present study aimed to profile fruit volatiles status during postharvest storage of two banana cultivars: Kanthali (Musa sp. cv. Kanthali, Kt) and Kacha Kela (Musa sp. cv. Kacha Kela, Kk) from the ABB genome group. RESULTS: Both cultivars showed differences in the soluble sugar contents, with Kt being higher than Kk. The volatile compounds were profiled from the pulp as emitted, endogenous and glycosyl-bound forms, along with peel-endogenous and whole fruit volatiles during postharvest storage. Both cultivars showed a wide range of variations in volatile aroma pools; nevertheless, esters and aliphatic compounds were found to be the major contributors of fruit volatiles in Kt and Kk, respectively. The pulp-endogenous volatiles served as the major pool, which showed a sharp decline with a corresponding increase of emission. Many volatiles were found to be glycosylated during early postharvest storage, with de-glycosylation occurring with an increase in storage time, resulting in fruit softening and a concurrent supply of sugar bound volatiles towards emission. CONCLUSION: As a whole, the study outcome provides an overview of fruit volatilome during postharvest storage and suggests a possible inter-linking among the volatile components in the cultivars. It is plausible that the release of aroma volatiles from pulp is mediated via peel, with volatiles accumulating as peel-endogenous volatiles representing the temporary pool reservoir. (c) 2022 Society of Chemical Industry"
Keywords:		Esters/analysis Fruit/chemistry *Musa/chemistry Odorants Sugars/analysis *Volatile Organic Compounds/chemistry banana fruit volatiles kacha kela cultivar kanthali cultivar;
Notes:		"MedlineMukherjee, Subhadip Pal, Ananya Mitra, Adinpunya eng England 2022/01/19 J Sci Food Agric. 2022 Aug 15; 102(10):4276-4286. doi: 10.1002/jsfa.11779. Epub 2022 Jan 28"