Monilinia spp. are among the main fungal pathogen affecting peaches, and they can cause severe pre- and postharvest losses. Development of smart packaging technologies (e.g., volatile indicators), facilitating infection detection and preventing other fruit from being contaminated, is still limited. In this study, we compared for the first time the aroma profile of whole healthy fresh peaches to Monilinia fructicola-artificially inoculated peaches, identifying discriminant volatile organic compounds (VOCs). More than one hundred VOCs were detected by applying head space solid-phase microextraction followed by GC-MS analysis. The level of methyl esters, hydrocarbons, lactones, and acids decreased in infected peaches indicating fruit aroma deterioration, while the concentration of ethyl esters and alcohols increased. In particular, the amount of ethanol and derived ethyl acetate reached a maximum of 24- and 20-fold increase in the infected peaches, respectively. Isobutanol, propyl acetate, and ethyl isovalerate were specifically emitted by M. fructicola-infected peaches. These compounds might serve as markers for the development of smart sensors allowing the detection of fungal infection.

Identification of volatile organic compounds as markers to detect Monilinia fructicola infection in fresh peaches

Fiorini, Dennis;
2023-01-01

Abstract

Monilinia spp. are among the main fungal pathogen affecting peaches, and they can cause severe pre- and postharvest losses. Development of smart packaging technologies (e.g., volatile indicators), facilitating infection detection and preventing other fruit from being contaminated, is still limited. In this study, we compared for the first time the aroma profile of whole healthy fresh peaches to Monilinia fructicola-artificially inoculated peaches, identifying discriminant volatile organic compounds (VOCs). More than one hundred VOCs were detected by applying head space solid-phase microextraction followed by GC-MS analysis. The level of methyl esters, hydrocarbons, lactones, and acids decreased in infected peaches indicating fruit aroma deterioration, while the concentration of ethyl esters and alcohols increased. In particular, the amount of ethanol and derived ethyl acetate reached a maximum of 24- and 20-fold increase in the infected peaches, respectively. Isobutanol, propyl acetate, and ethyl isovalerate were specifically emitted by M. fructicola-infected peaches. These compounds might serve as markers for the development of smart sensors allowing the detection of fungal infection.
2023
262
File in questo prodotto:
File Dimensione Formato  
1-s2.0-S0925521423003423-main.pdf

solo gestori di archivio

Tipologia: Versione Editoriale
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 3.16 MB
Formato Adobe PDF
3.16 MB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11581/479149
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 3
  • ???jsp.display-item.citation.isi??? 3
social impact