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. Cantaloupe melons (Cucumis melo L. 'Fiesta') were processed into cubes, vacuum-infiltrated with 200 μg L-1 of LPE, packaged in plastic clamshells and stored at 5°C 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°C 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 very 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 typical of wounding after the first day of storage. In conclusion, LPE did not help in the quality retention of fresh-cut melon but had a specific inhibitory effect on aldehyde production.
|International Society for Horticultural Science
- Cucumis melo
- Phospholipase C
- Phospholipase D