Ethanol treatment inhibits internal ethylene concentrations and enhances ethyl ester production during storage of oriental sweet melons (Cucumis melo var. makuwa Makino)
► Ethanol vapor and ethanol injection treatments suppressed internal ethylene concentrations in oriental sweet melons. ► Both ethanol treatments maintained firmness and SSC, and increased soluble sugar contents. ► Both ethanol treatments improved aroma volatile profiles, especially ethyl esters, dur...
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| creator | Liu, Wen Wei Qi, Hong Yan Xu, Bing Hua Li, Yan Tian, Xiao Bin Jiang, Yan Yan Xu, Xiao Fei Lv, De Qing |
| description | ► Ethanol vapor and ethanol injection treatments suppressed internal ethylene concentrations in oriental sweet melons. ► Both ethanol treatments maintained firmness and SSC, and increased soluble sugar contents. ► Both ethanol treatments improved aroma volatile profiles, especially ethyl esters, during storage. ► Alcohol acyltransferase activity was increased in ethanol-treated melons during storage. ► Ethanol injection was more effective than ethanol vapor for a short time during storage.
Compared to other melon types, oriental sweet melon (Cucumis melo var. makuwa Makino) is quite a different species with a poor shelf-life due to its typical climacteric behaviour, and thin pericarp and rind. In order to investigate the effect of ethanol application on postharvest storage at room temperature (24°C) and quality of oriental sweet melon, we measured physiological and quality changes induced by ethanol vapor or ethanol injection. Both ethanol treatments significantly inhibited internal ethylene concentrations (IEC), and no ethylene peak occurred when compared with control fruit during storage. However, both ethanol treatments maintained firmness but without significant differences between ethanol-treated and the control melons, except with ethanol injection on day 4. Soluble solids contents were not affected by either treatments. Glucose, fructose and sucrose contents showed a greater increase in ethanol-treated melon flesh and peel tissues than in controls after four days, especially sucrose, the main sugar in melons. Compared with the control, both ethanol treatments resulted in different profiles and composition of aromatic volatile compounds during storage. Both ethanol treatments resulted in a significant increase in ethyl acetate, hexyl acetate and 2-methyl-1-butyle acetate, and a decrease of 2,3-butanediyl diacetate, phenylmethyl acetate and 2-phenethyl acetate. The contents of total esters, including eight newly detected ethyl esters, were 2–4 fold higher in ethanol-treated melons. Ethanol injection more effectively increased accumulation of aroma volatile compounds for a short time, while the effects of ethanol vapor persisted during the storage. Both ethanol treatments increased alcohol acyltransferase (AAT) activity in melon flesh within four days, and levels peaked three days earlier but lower than in the control. There were no significant differences in activities of alcohol dehydrogenase (ADH) and lipoxygenase (LOX) in ethanol-treated and contro |
| doi_str_mv | 10.1016/j.postharvbio.2011.12.015 |
| format | Article |
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Compared to other melon types, oriental sweet melon (Cucumis melo var. makuwa Makino) is quite a different species with a poor shelf-life due to its typical climacteric behaviour, and thin pericarp and rind. In order to investigate the effect of ethanol application on postharvest storage at room temperature (24°C) and quality of oriental sweet melon, we measured physiological and quality changes induced by ethanol vapor or ethanol injection. Both ethanol treatments significantly inhibited internal ethylene concentrations (IEC), and no ethylene peak occurred when compared with control fruit during storage. However, both ethanol treatments maintained firmness but without significant differences between ethanol-treated and the control melons, except with ethanol injection on day 4. Soluble solids contents were not affected by either treatments. Glucose, fructose and sucrose contents showed a greater increase in ethanol-treated melon flesh and peel tissues than in controls after four days, especially sucrose, the main sugar in melons. Compared with the control, both ethanol treatments resulted in different profiles and composition of aromatic volatile compounds during storage. Both ethanol treatments resulted in a significant increase in ethyl acetate, hexyl acetate and 2-methyl-1-butyle acetate, and a decrease of 2,3-butanediyl diacetate, phenylmethyl acetate and 2-phenethyl acetate. The contents of total esters, including eight newly detected ethyl esters, were 2–4 fold higher in ethanol-treated melons. Ethanol injection more effectively increased accumulation of aroma volatile compounds for a short time, while the effects of ethanol vapor persisted during the storage. Both ethanol treatments increased alcohol acyltransferase (AAT) activity in melon flesh within four days, and levels peaked three days earlier but lower than in the control. There were no significant differences in activities of alcohol dehydrogenase (ADH) and lipoxygenase (LOX) in ethanol-treated and control melons. In summary, postharvest ethanol application reduced the IEC of harvested oriental melons and improved levels of volatile aroma compounds, especially the ethyl esters.</description><identifier>ISSN: 0925-5214</identifier><identifier>EISSN: 1873-2356</identifier><identifier>DOI: 10.1016/j.postharvbio.2011.12.015</identifier><language>eng</language><publisher>Kidlington: Elsevier B.V</publisher><subject>Alcohol acetyltransferase ; Aroma volatiles profile ; Biological and medical sciences ; Cucumis melo ; Ethanol ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Internal ethylene concentration ; Oriental sweet melon ; Quality attributes</subject><ispartof>Postharvest biology and technology, 2012-05, Vol.67, p.75-83</ispartof><rights>2011 Elsevier B.V.</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c384t-abadba76dae78c35c9ed8a6c76d6caa979c190e988beb37b5b46f659e5b9a1c03</citedby><cites>FETCH-LOGICAL-c384t-abadba76dae78c35c9ed8a6c76d6caa979c190e988beb37b5b46f659e5b9a1c03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0925521411003152$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25755549$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Liu, Wen Wei</creatorcontrib><creatorcontrib>Qi, Hong Yan</creatorcontrib><creatorcontrib>Xu, Bing Hua</creatorcontrib><creatorcontrib>Li, Yan</creatorcontrib><creatorcontrib>Tian, Xiao Bin</creatorcontrib><creatorcontrib>Jiang, Yan Yan</creatorcontrib><creatorcontrib>Xu, Xiao Fei</creatorcontrib><creatorcontrib>Lv, De Qing</creatorcontrib><title>Ethanol treatment inhibits internal ethylene concentrations and enhances ethyl ester production during storage of oriental sweet melons (Cucumis melo var. makuwa Makino)</title><title>Postharvest biology and technology</title><description>► Ethanol vapor and ethanol injection treatments suppressed internal ethylene concentrations in oriental sweet melons. ► Both ethanol treatments maintained firmness and SSC, and increased soluble sugar contents. ► Both ethanol treatments improved aroma volatile profiles, especially ethyl esters, during storage. ► Alcohol acyltransferase activity was increased in ethanol-treated melons during storage. ► Ethanol injection was more effective than ethanol vapor for a short time during storage.
Compared to other melon types, oriental sweet melon (Cucumis melo var. makuwa Makino) is quite a different species with a poor shelf-life due to its typical climacteric behaviour, and thin pericarp and rind. In order to investigate the effect of ethanol application on postharvest storage at room temperature (24°C) and quality of oriental sweet melon, we measured physiological and quality changes induced by ethanol vapor or ethanol injection. Both ethanol treatments significantly inhibited internal ethylene concentrations (IEC), and no ethylene peak occurred when compared with control fruit during storage. However, both ethanol treatments maintained firmness but without significant differences between ethanol-treated and the control melons, except with ethanol injection on day 4. Soluble solids contents were not affected by either treatments. Glucose, fructose and sucrose contents showed a greater increase in ethanol-treated melon flesh and peel tissues than in controls after four days, especially sucrose, the main sugar in melons. Compared with the control, both ethanol treatments resulted in different profiles and composition of aromatic volatile compounds during storage. Both ethanol treatments resulted in a significant increase in ethyl acetate, hexyl acetate and 2-methyl-1-butyle acetate, and a decrease of 2,3-butanediyl diacetate, phenylmethyl acetate and 2-phenethyl acetate. The contents of total esters, including eight newly detected ethyl esters, were 2–4 fold higher in ethanol-treated melons. Ethanol injection more effectively increased accumulation of aroma volatile compounds for a short time, while the effects of ethanol vapor persisted during the storage. Both ethanol treatments increased alcohol acyltransferase (AAT) activity in melon flesh within four days, and levels peaked three days earlier but lower than in the control. There were no significant differences in activities of alcohol dehydrogenase (ADH) and lipoxygenase (LOX) in ethanol-treated and control melons. In summary, postharvest ethanol application reduced the IEC of harvested oriental melons and improved levels of volatile aroma compounds, especially the ethyl esters.</description><subject>Alcohol acetyltransferase</subject><subject>Aroma volatiles profile</subject><subject>Biological and medical sciences</subject><subject>Cucumis melo</subject><subject>Ethanol</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Internal ethylene concentration</subject><subject>Oriental sweet melon</subject><subject>Quality attributes</subject><issn>0925-5214</issn><issn>1873-2356</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqNkc1u1DAUhSNEJYaWdzALpLJIsJNxEi_RqIVKRWzatXXt3HQ8TezBdqbqI_GW3GGqiiUr_-g75_6covgoeCW4aL_sqn1IeQvxYFyoai5EJeqKC_mmWIm-a8q6ke3bYsVVLUtZi_W74n1KO865lLJfFb-vSOzDxHJEyDP6zJzfOuNyokvG6GFimLfPE3pkNnhLSITsgk8M_MDQk95iOkEME2nYPoZhsUeIDUt0_oGlHCI8IAsjC9GRB9mmJ8TMZpyOXpebxS6zS3_f7ACxYjM8Lk_AfsCj8-HzRXE2wpTww8t5XtxfX91tvpe3P7_dbL7elrbp17kEA4OBrh0Au9420iocemgt_bQWQHXKCsVR9b1B03RGmnU7tlKhNAqE5c15cXnypSF-LTSPpq4sThN4DEvSgvO-b7jiLaHqhNoYUoo46n10M8RngvQxHr3T_8Sjj_FoUWuKh7SfXspAsjCNkbbo0qtBLTsKaK2I25w4pJkPDqNOlvZncXARbdZDcP9R7Q9AmbKm</recordid><startdate>20120501</startdate><enddate>20120501</enddate><creator>Liu, Wen Wei</creator><creator>Qi, Hong Yan</creator><creator>Xu, Bing Hua</creator><creator>Li, Yan</creator><creator>Tian, Xiao Bin</creator><creator>Jiang, Yan Yan</creator><creator>Xu, Xiao Fei</creator><creator>Lv, De Qing</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20120501</creationdate><title>Ethanol treatment inhibits internal ethylene concentrations and enhances ethyl ester production during storage of oriental sweet melons (Cucumis melo var. makuwa Makino)</title><author>Liu, Wen Wei ; Qi, Hong Yan ; Xu, Bing Hua ; Li, Yan ; Tian, Xiao Bin ; Jiang, Yan Yan ; Xu, Xiao Fei ; Lv, De Qing</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c384t-abadba76dae78c35c9ed8a6c76d6caa979c190e988beb37b5b46f659e5b9a1c03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Alcohol acetyltransferase</topic><topic>Aroma volatiles profile</topic><topic>Biological and medical sciences</topic><topic>Cucumis melo</topic><topic>Ethanol</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Internal ethylene concentration</topic><topic>Oriental sweet melon</topic><topic>Quality attributes</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Liu, Wen Wei</creatorcontrib><creatorcontrib>Qi, Hong Yan</creatorcontrib><creatorcontrib>Xu, Bing Hua</creatorcontrib><creatorcontrib>Li, Yan</creatorcontrib><creatorcontrib>Tian, Xiao Bin</creatorcontrib><creatorcontrib>Jiang, Yan Yan</creatorcontrib><creatorcontrib>Xu, Xiao Fei</creatorcontrib><creatorcontrib>Lv, De Qing</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Postharvest biology and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Liu, Wen Wei</au><au>Qi, Hong Yan</au><au>Xu, Bing Hua</au><au>Li, Yan</au><au>Tian, Xiao Bin</au><au>Jiang, Yan Yan</au><au>Xu, Xiao Fei</au><au>Lv, De Qing</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ethanol treatment inhibits internal ethylene concentrations and enhances ethyl ester production during storage of oriental sweet melons (Cucumis melo var. makuwa Makino)</atitle><jtitle>Postharvest biology and technology</jtitle><date>2012-05-01</date><risdate>2012</risdate><volume>67</volume><spage>75</spage><epage>83</epage><pages>75-83</pages><issn>0925-5214</issn><eissn>1873-2356</eissn><abstract>► Ethanol vapor and ethanol injection treatments suppressed internal ethylene concentrations in oriental sweet melons. ► Both ethanol treatments maintained firmness and SSC, and increased soluble sugar contents. ► Both ethanol treatments improved aroma volatile profiles, especially ethyl esters, during storage. ► Alcohol acyltransferase activity was increased in ethanol-treated melons during storage. ► Ethanol injection was more effective than ethanol vapor for a short time during storage.
Compared to other melon types, oriental sweet melon (Cucumis melo var. makuwa Makino) is quite a different species with a poor shelf-life due to its typical climacteric behaviour, and thin pericarp and rind. In order to investigate the effect of ethanol application on postharvest storage at room temperature (24°C) and quality of oriental sweet melon, we measured physiological and quality changes induced by ethanol vapor or ethanol injection. Both ethanol treatments significantly inhibited internal ethylene concentrations (IEC), and no ethylene peak occurred when compared with control fruit during storage. However, both ethanol treatments maintained firmness but without significant differences between ethanol-treated and the control melons, except with ethanol injection on day 4. Soluble solids contents were not affected by either treatments. Glucose, fructose and sucrose contents showed a greater increase in ethanol-treated melon flesh and peel tissues than in controls after four days, especially sucrose, the main sugar in melons. Compared with the control, both ethanol treatments resulted in different profiles and composition of aromatic volatile compounds during storage. Both ethanol treatments resulted in a significant increase in ethyl acetate, hexyl acetate and 2-methyl-1-butyle acetate, and a decrease of 2,3-butanediyl diacetate, phenylmethyl acetate and 2-phenethyl acetate. The contents of total esters, including eight newly detected ethyl esters, were 2–4 fold higher in ethanol-treated melons. Ethanol injection more effectively increased accumulation of aroma volatile compounds for a short time, while the effects of ethanol vapor persisted during the storage. Both ethanol treatments increased alcohol acyltransferase (AAT) activity in melon flesh within four days, and levels peaked three days earlier but lower than in the control. There were no significant differences in activities of alcohol dehydrogenase (ADH) and lipoxygenase (LOX) in ethanol-treated and control melons. In summary, postharvest ethanol application reduced the IEC of harvested oriental melons and improved levels of volatile aroma compounds, especially the ethyl esters.</abstract><cop>Kidlington</cop><pub>Elsevier B.V</pub><doi>10.1016/j.postharvbio.2011.12.015</doi><tpages>9</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Alcohol acetyltransferase Aroma volatiles profile Biological and medical sciences Cucumis melo Ethanol Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Internal ethylene concentration Oriental sweet melon Quality attributes |
| title | Ethanol treatment inhibits internal ethylene concentrations and enhances ethyl ester production during storage of oriental sweet melons (Cucumis melo var. makuwa Makino) |
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