Comprehensive Characterization of Fruit Volatiles and Nutritional Quality of Three Cucumber (Cucumis sativus L.) Genotypes from Different Geographic Groups after Bagging Treatment

Foods
Nan ShanXiaolei Sui

Abstract

Bagging is widely practiced to produce high quality and unblemished fruit; however, little is currently known about the effect of bagging on flavor and nutritional quality of cucumber fruits. Here we determined the influence of bagging on fruit quality of cucumber (Cucumis sativus L.) using three genotypes from different geographic groups. Exocarp chlorophyll and carotenoid levels were significantly decreased by bagging, accompanied by color change. Ascorbate content in bagged fruits decreased to some extent, while contents of soluble sugars, starch, and cellulose were comparable with those of control fruits. Compositions related to fruit flavor quality could be enhanced largely through bagging treatment, with elevation of the relative proportion of C6 aldehyde, as well as (E,Z)-2,6-nonadienal/(E)-2-nonenal ratio, and linoleic/α-linolenic acid ratio. Lipoxygenase and hydroperoxide lyase, two key enzymes in the production of volatiles, displayed distinctive transcript expression patterns and trends in changes of enzymatic activity in the bagged fruits of different genotypes. Overall, this study assesses the information on changing characteristics of fruit volatile composition and nutritional quality among different cucumber geno...Continue Reading

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Citations

Jun 29, 2021·TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik·Kiros GebretsadikKailiang Bo

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Methods Mentioned

BETA
PCR

Software Mentioned

SPSS
R
Compound Composer

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