ISHS Acta Horticulturae 934: XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Postharvest Technology in the Global Market
LYSOPHOSPHATIDYLETHANOLAMINE EFFECTS UPON VOLATILES AND QUALITY OF FRESH-CUT CANTALOUPE MELON |
| Authors: | A.L. Amaro, J.F. Fundo, J.C. Beaulieu, R.E. Stein, J.P. Fernández-Trujillo, D.P.F. Almeida |
| Keywords: | aroma, Cucumis melo, phospholipase D, phospholipase C |
| DOI: | 10.17660/ActaHortic.2012.934.128 |
| Abstract:
Wounding increases the hydrolysis of phospholipids mediated by phospho-lipase D (PLD) in plant tissues. Subsequent reactions may originate flavor-related aldehydes and alcohols. Lysophosphatidylethanolamine (LPE) is a naturally occurring phospholipid capable of inhibiting phospholipase D in vitro. The effect of LPE on the quality and volatile profile of fresh-cut melon was investigated. Cantaloupe melons (Cucumis melo L. ‘Fiesta’) were processed into cubes, vacuum-infiltrated with 200 µg L-1 of LPE, packaged in plastic clamshells and stored at 5°C for 9 days. The activities of phospholipase D (PLD) and C (PLC), respiration and ethylene production rates, color, firmness, soluble solids content (SSC), and volatile production were measured during storage at 5°C for 9 days. LPE significantly reduced the activity of PLD and PLC one day after the treatment but the effect was transient. LPE did not affect ethylene production and had a negligible effect on the respiration rate of melon cubes. Firmness and SSC were not affected by the treatment but LPE induced a very small increase in hue angle. LPE did not affect the major classes of volatiles in melon - esters and alcohols - but reduced the accumulation of aldehydes typical of wounding after the first day of storage. In conclusion, LPE did not help in the quality retention of fresh-cut melon but had a specific inhibitory effect on aldehyde production. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
