Effects of volatile organic compounds on postharvest brown rot control and sensory quality of peach fruit

doi:10.3785/j.issn.1008-9209.2023.03.011

Journal of Zhejiang University (Agriculture and Life Sciences)

2024, Vol. 50

Issue (1): 75-85 DOI: 10.3785/j.issn.1008-9209.2023.03.011

Food Sciences

Effects of volatile organic compounds on postharvest brown rot control and sensory quality of peach fruit

Zhihao LI¹(

),Siyin LIN¹,Ying GAO¹,Can YANG¹,Dan JIANG¹,Bo ZHANG^1,²(

)

^1.Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, Zhejiang, China
^2.Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, Shandong, China

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Abstract

Peach fruit is susceptible to Monilinia fructicola during storage and logistics, leading to occurrence of brown rot and fruit quality deterioration. However, the regulatory effects of volatile organic compounds (VOCs) on brown rot remain unclear. This study analyzed the antifungal effects of major VOCs in ripe peach fruit on M. fructicola. The results showed that 12 VOCs involving carvacrol and (E)-2-hexenal were identified to have significant inhibitory effects on the growth of M. fructicola on media. Further research was conducted on the regulatory effects of 12 VOCs on postharvest brown rot of peach fruit. The results showed that the fumigation treatment with VOCs could effectively inhibit the growth of M. fructicola and delay the occurrence of brown rot. Among them, volatile aldehydes exhibited positive effects on maintaining fruit quality. Fumigation with 25 μL/L (E)-2-hexenal significantly inhibited the growth of M. fructicola and reduced brown rot symptoms in peach fruit. Meanwhile, the fruit appearance, ethylene release rate, hardness, total soluble solid content and sensory quality indicators were not affected, therefore maintaining the merchant ability of peach fruit during the postharvest storage. In summary, (E)-2-hexenal has the potential to be developed as a plant-based fungicide, offering quality assurance for the peach fruit supply chain.

Key words： volatile organic compounds antifungal activity peach fruit brown rot Monilinia fructicola

Received: 01 March 2023 Published: 01 March 2024

CLC:

TS255.3

Corresponding Authors: Bo ZHANG E-mail: zh-li@zju.edu.cn;bozhang@zju.edu.cn

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Cite this article:

Zhihao LI,Siyin LIN,Ying GAO,Can YANG,Dan JIANG,Bo ZHANG. Effects of volatile organic compounds on postharvest brown rot control and sensory quality of peach fruit. Journal of Zhejiang University (Agriculture and Life Sciences), 2024, 50(1): 75-85.

URL:

https://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2023.03.011 OR https://www.zjujournals.com/agr/Y2024/V50/I1/75

挥发性有机化合物对桃果实采后褐腐病控制及感官品质的影响

桃果实在采后贮藏物流过程中易受到果生链核盘菌（Monilinia fructicola）的侵染，导致褐腐病发生和果实品质劣变，有关的挥发性有机化合物（volatile organic compounds, VOCs）对褐腐病的调控效果尚不清楚。本研究分析了成熟桃果实中主要VOCs对果生链核盘菌的抑菌效果，结果表明，香芹酚、反-2-己烯醛等12种VOCs可以显著抑制病原菌在培养基上的生长。进一步开展上述12种VOCs对桃果实采后褐腐病的调控效应研究，结果表明，采用VOCs熏蒸处理可以有效抑制果生链核盘菌的生长，延缓褐腐病发生，其中挥发性醛类物质对果实品质的保持效果较好。采用25 μL/L反-2-己烯醛熏蒸处理可以显著抑制果生链核盘菌生长，减轻褐腐病症状，同时不影响果实外观、乙烯释放速率、硬度、总可溶性固形物含量和感官品质指标，有效维持桃果实在采后贮藏过程中的商品性。综上所述，反-2-己烯醛具有开发为植物源抑菌剂的潜力，可为桃果实供应链提供品质保障。

关键词： 挥发性有机化合物, 抑菌活性, 桃果实, 褐腐病, 果生链核盘菌

Fig. 1 Antifungal effects of 1 000 μL/L VOCs on M. fructicola in vitroCK: 0.9% saline solution (the same as below); 1: Linalool; 2: Limonene; 3: Carvacrol; 4: Hexanol; 5: (E)-2-hexenol; 6: (E)-3-hexenol; 7: (Z)-3-hexenol; 8: Octanol; 9: Hexanal; 10: (E)-2-hexenal; 11: Nonanal; 12: (E)-2-nonenal; 13: Hexyl acetate; 14: γ-caprolactone; 15: γ-decalactone.

Table 1 Inhibition effects of 1 000 μL/L VOCs on the mycelia of M. fructicola

Table 2 EC₅₀ values of VOCs for inhibiting the growth of M. fructicola

Fig. 2 Effects of fumigation treatments with VOCs on brown rot of peach fruit during the postharvest storage

Fig. 3 Effects of fumigation treatments with VOCs on the plaque diameter of M. fructicola in peach fruit during the postharvest storageIn the figures, different lowercase letters among different concentrations at the same time indicate significant differences at the 0.05 probability level.

Fig. 4 Effects of 25 μL/L VOCs on brown rot of peach fruit during the postharvest storageA. Peach fruit inoculated with M. fructicola; B. Plaque diameter. In the figures, different lowercase letters among different treatments at the same time indicate significant differences at the 0.05 probability level.

Fig. 5 Effects of 25 μL/L VOCs on external quality of peach fruit during the postharvest storage

Fig. 6 Effects of 25 μL/L VOCs on quality indicators of peach fruit during the postharvest storageA. Ethylene release rate; B. Hardness; C. TSS content; D. Sensory quality analysis based on E-nose.


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