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Farcuh, Macarena; Copes, Bill; Le-Navenec, Gaelle; Marroquin, Juan; Cantu, Dario; Bradford, Kent J.; Guinard, Jean-Xavier; Van Deynze, Allen
Food Chemistry: X, 12/2020, Letnik: 8Journal Article
•Maturity at harvest and after storage plus genotype impact melon fruit flavor.•Volatiles increased in storage for all melon genotypes with esters being dominant.•Short shelf-life melons associated with esters, sulphur compounds and a terpenoid.•Long shelf-life melons related with green/grassy aroma/flavor, firmness, aldehydes. Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochemical properties (rind/flesh color, firmness, soluble solids, acidity), aroma volatiles, and flavor-related sensory attributes in seven melon genotypes differing in shelf life capacity. Fruits were evaluated at optimal maturity and after storage for six days at 5 °C plus one day at room temperature. Total volatile content increased after storage in all genotypes, with esters being dominant. Shorter shelf-life genotypes, displaying a sharper climacteric phase, correlated with fruity/floral/sweet flavor-related descriptors, and with esters, sulfur-containing compounds and a terpenoid. Longer shelf-life types were associated with firmness, green and grassy aroma/flavor and aldehydes. Multivariate regression identified key volatiles that predict flavor sensory perception, which could accelerate breeding of longer shelf-life melons with improved flavor characteristics.
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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in: SICRIS
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