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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #258473
Title: Lysophosphatidylethanolamine effects upon volatiles and quality of fresh-cut cantaloupe melon.

Author
item AMARO, ANA - Universidade Catolica Portuguesa
item FUNDO, JOANA - Universidade Catolica Portuguesa
item Beaulieu, John
item Stein, Rebecca
item FERNANDEZ-TRUJILLO, JUAN PABLO - Technical University Of Cartagena
item ALMEIDA, DOMINGOS - Universidade Do Porto

Submitted to: Horticultural International Congress Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 5/10/2012
Publication Date: 6/30/2012
Citation: Amaro, A.L., Fundo, J., Beaulieu, J.C., Stein, R.E., Fernandez-Trujillo, J., Almeida, D.P. 2012. Lysophosphatidylethanolamine effects upon volatiles and quality of fresh-cut cantaloupe melon. Acta Hort (ISHS) 934:959-965.

Interpretive Summary: Wounding increases the breakdown of cell wall lipids mediated by the enzyme phospholipase D (PLD). Subsequent reactions may produce flavor-related aldehydes and alcohols which are undesirable, and lead to consumer dissatisfaction. Lysophosphatidylethanolamine (LPE) is a naturally occurring phospholipid capable of inhibiting PLD, in vitro. The effect of LPE on the quality and volatile profile of fresh-cut melon was investigated. Galia-type melons (Cucumis melo L. cv. Fiesta) were processed into cubes, vacuum-infiltrated with LPE, packaged in plastic clamshells, and stored at 5 ºC for 9 days. LPE significantly reduced the activity of PLD one day after the treatment, but the effect was transient. In summary, LPE did not help in the quality retention of fresh-cut melon, but had a specific inhibitory effect on aldehyde production.

Technical Abstract: Wounding increases the hydrolysis of phospholipids mediated by phospholipase D (PLD) in plant tissues. Subsequent reactions may originate flavor-related aldehydes and alcohols. Lysophosphatidylethanolamine (LPE) is a naturally occurring phospholipid capable of inhibiting phospholipase D in vitro. The effect of LPE on the quality and volatile profile of fresh-cut melon was investigated. Galia-type melons (Cucumis melo L. cv. Fiesta) were processed into cubes, vacuum-infiltrated with 200 µg L-1of LPE, packaged in plastic clamshells, and stored at 5 ºC for 9 days. The activities of phospholipase D (PLD) and C (PLC), respiration and ethylene production rates, color, firmness, soluble solids content (SSC), and volatile production were measured during storage at 5 ºC for 9 days. LPE significantly reduced the activity of PLD and PLC one day after the treatment, but the effect was transient. LPE did not affect ethylene production and had a negligible effect on the respiration rate of melon cubes. Firmness and SSC were not affected by the treatment, but LPE induced a small increase in hue angle. LPE did not affect the major classes of volatiles in melon – esters and alcohols, but reduced the accumulation of aldehydes. In conclusion, LPE did not help in the quality retention of fresh-cut melon, but had a specific inhibitory effect on aldehyde production.