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Effect of Various Postharvest Treatment on Aroma Volatile Compounds of Blood Orange Fruit Exposed to Chilling Temperature After Long-Term Storage

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Abstract

The aim of this work was to study the composition of aroma volatile compounds (AVCs) of blood orange cv. Moro treated with γ-aminobutyric acid (GABA), methyl jasmonate (MeJA) or methyl salicylate (MeSA) by headspace gas chromatography-mass spectrometry (HS-GC-MS). GABA at 20 and 40 mM was vacuum infiltrated (at 30 kPa for 8 min), and MeJA or MeSA at 50 and 100 μM (vapour treatments) was applied separately at 20 °C for 18 h. AVCs were measured at harvest and at the end of the experiment (150 days at 3 °C + 2 days at 20 °C, shelf life) for all control and treated fruits. The most abundant compound was limonene, followed by β-myrcene and α-pinene. α-Thujene, camphene, β-pinene, n-decane, α-phellandrene, α-terpinene, p-cymene, (E)-β-ocimene, citronellyl acetate and γ-terpinene were affected by treatments after long-term cold storage. The highest and the lowest percentages of limonene were measured in control samples (94.31 ± 1) and fruits treated with 100 μM MeSA (86.68 ± 1), respectively. (E)-Caryophyllene and (E)-ethyl cinnamate were not detected in all samples after 150 days of cold storage. The multivariate statistical analysis revealed that β-myrcene, n-decane, linalool, limonene, trans-limonene oxide, ethyl hexanoate and sabinene were positively correlated with chilling injury. Overall, it can be concluded that these compounds can be used as biological markers related to CI based on the multivariate statistical analyses.

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Acknowledgements

We would like to express our sincere thanks to Shiraz University and University Miguel Hernández for research visit opportunity. Also, we thank Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Iran, for analysis of aroma volatile compounds of samples.

Funding

The authors received financial support from Shiraz University.

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Authors and Affiliations

  1. Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, Iran

    Fariborz Habibi & Asghar Ramezanian

  2. Department of Food Technology, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain

    Fariborz Habibi, Fabián Guillén & Daniel Valero

  3. Department of Applied Biology, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312, Orihuela, Alicante, Spain

    María Serrano

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  1. Fariborz Habibi
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  2. Asghar Ramezanian
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  3. Fabián Guillén
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  4. María Serrano
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  5. Daniel Valero
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Correspondence to Daniel Valero.

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Habibi, F., Ramezanian, A., Guillén, F. et al. Effect of Various Postharvest Treatment on Aroma Volatile Compounds of Blood Orange Fruit Exposed to Chilling Temperature After Long-Term Storage. Food Bioprocess Technol 13, 2054–2064 (2020). https://doi.org/10.1007/s11947-020-02547-1

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