Study of physiological and quality parameters during development and ripening of pepino (Solanum muricatum Aiton) fruit

ABSTRACT Pepino (Solanum muricatum Aiton) fruit served as an important crop in Pre-Columbian Andean cultures. Despite the fact that pepino has been known for centuries, information about maturity indices and physiological quality parameters of its fruit is scarce. The objective was to increase our k...

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Autores principales:	Contreras,Carolina, Schwab,Wilfried, Mayershofer,Mechthild, Morales,Ignacio, Gonzalez-Agüero,Mauricio, Defilippi,Bruno G.
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2019
Materias:	Aroma firmness fruit ripening harvest index maturity sucrose
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392019000300385
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spelling	oai:scielo:S0718-583920190003003852019-07-18Study of physiological and quality parameters during development and ripening of pepino (Solanum muricatum Aiton) fruitContreras,CarolinaSchwab,WilfriedMayershofer,MechthildMorales,IgnacioGonzalez-Agüero,MauricioDefilippi,Bruno G. Aroma firmness fruit ripening harvest index maturity sucrose ABSTRACT Pepino (Solanum muricatum Aiton) fruit served as an important crop in Pre-Columbian Andean cultures. Despite the fact that pepino has been known for centuries, information about maturity indices and physiological quality parameters of its fruit is scarce. The objective was to increase our knowledge of pepino fruit physiology and maturity to improve fruit handling and storage. Pepino fruit were studied during 2015 and 2016 seasons. During 2015, developmental and maturity studies were carried out, whereas in 2016 the developmental study was repeated. Twenty-five fruit were analyzed during six developmental stages ranging from immature (stage 1) to senescent fruit (stage 6). Fruit were analyzed for soluble solid content (SSC), titratable acidity (TA), color, respiration and ethylene production, soluble sugars, organic acids, and aroma. For the maturity assay, nonsignificant differences were found between green background color (M1) and white background color (M2) in the different quality parameters, with the exception of firmness. Pepino is a non-climacteric fruit with a low ethylene production rate. Unlike foreign cultivars, Chilean pepinos have low amounts of citric acid, being the predominant acids: malic and quinic. Out of 22 volatile compounds identified in this study, the predominant aroma volatiles are 3-methyl-3-butenyl acetate and 3-methyl-2-butenyl acetate from the terpenoid pathway, and trans-2-hexenal from the lipoxygenase pathway. The quality parameters changing in a ripening-dependent manner were firmness, SSC, aroma and color. Other parameters such as TA and organic acids stayed constant throughout development. In addition to color and SSC, this study also suggests aroma as a harvest indexinfo:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.79 n.3 20192019-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392019000300385en10.4067/S0718-58392019000300385
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Aroma firmness fruit ripening harvest index maturity sucrose
spellingShingle	Aroma firmness fruit ripening harvest index maturity sucrose Contreras,Carolina Schwab,Wilfried Mayershofer,Mechthild Morales,Ignacio Gonzalez-Agüero,Mauricio Defilippi,Bruno G. Study of physiological and quality parameters during development and ripening of pepino (Solanum muricatum Aiton) fruit
description	ABSTRACT Pepino (Solanum muricatum Aiton) fruit served as an important crop in Pre-Columbian Andean cultures. Despite the fact that pepino has been known for centuries, information about maturity indices and physiological quality parameters of its fruit is scarce. The objective was to increase our knowledge of pepino fruit physiology and maturity to improve fruit handling and storage. Pepino fruit were studied during 2015 and 2016 seasons. During 2015, developmental and maturity studies were carried out, whereas in 2016 the developmental study was repeated. Twenty-five fruit were analyzed during six developmental stages ranging from immature (stage 1) to senescent fruit (stage 6). Fruit were analyzed for soluble solid content (SSC), titratable acidity (TA), color, respiration and ethylene production, soluble sugars, organic acids, and aroma. For the maturity assay, nonsignificant differences were found between green background color (M1) and white background color (M2) in the different quality parameters, with the exception of firmness. Pepino is a non-climacteric fruit with a low ethylene production rate. Unlike foreign cultivars, Chilean pepinos have low amounts of citric acid, being the predominant acids: malic and quinic. Out of 22 volatile compounds identified in this study, the predominant aroma volatiles are 3-methyl-3-butenyl acetate and 3-methyl-2-butenyl acetate from the terpenoid pathway, and trans-2-hexenal from the lipoxygenase pathway. The quality parameters changing in a ripening-dependent manner were firmness, SSC, aroma and color. Other parameters such as TA and organic acids stayed constant throughout development. In addition to color and SSC, this study also suggests aroma as a harvest index
author	Contreras,Carolina Schwab,Wilfried Mayershofer,Mechthild Morales,Ignacio Gonzalez-Agüero,Mauricio Defilippi,Bruno G.
author_facet	Contreras,Carolina Schwab,Wilfried Mayershofer,Mechthild Morales,Ignacio Gonzalez-Agüero,Mauricio Defilippi,Bruno G.
author_sort	Contreras,Carolina
title	Study of physiological and quality parameters during development and ripening of pepino (Solanum muricatum Aiton) fruit
title_short	Study of physiological and quality parameters during development and ripening of pepino (Solanum muricatum Aiton) fruit
title_full	Study of physiological and quality parameters during development and ripening of pepino (Solanum muricatum Aiton) fruit
title_fullStr	Study of physiological and quality parameters during development and ripening of pepino (Solanum muricatum Aiton) fruit
title_full_unstemmed	Study of physiological and quality parameters during development and ripening of pepino (Solanum muricatum Aiton) fruit
title_sort	study of physiological and quality parameters during development and ripening of pepino (solanum muricatum aiton) fruit
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2019
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392019000300385
work_keys_str_mv	AT contrerascarolina studyofphysiologicalandqualityparametersduringdevelopmentandripeningofpepinosolanummuricatumaitonfruit AT schwabwilfried studyofphysiologicalandqualityparametersduringdevelopmentandripeningofpepinosolanummuricatumaitonfruit AT mayershofermechthild studyofphysiologicalandqualityparametersduringdevelopmentandripeningofpepinosolanummuricatumaitonfruit AT moralesignacio studyofphysiologicalandqualityparametersduringdevelopmentandripeningofpepinosolanummuricatumaitonfruit AT gonzalezagueromauricio studyofphysiologicalandqualityparametersduringdevelopmentandripeningofpepinosolanummuricatumaitonfruit AT defilippibrunog studyofphysiologicalandqualityparametersduringdevelopmentandripeningofpepinosolanummuricatumaitonfruit
_version_	1714205390494760960

Study of physiological and quality parameters during development and ripening of pepino (Solanum muricatum Aiton) fruit

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