Volatile Compound Production and Quality Characteristics of Durian Fruit Cv. Monthong as Affected by 1-methylcyclopropene and Modified Atmosphere Storage

Figures & data

Figure 1. Concentrations of O₂ (A) and CO₂ (B) inside the MA chamber containing Monthong durian fruit treated with different 1-MCP concentration and kept at 15°C up to 4 weeks. Vertical bars represent standard deviation of means from triplicate experiments. Mean values followed by different letter at similar storage time are significantly different (P ≤ .05); ns is not significantly different (P > .05).

Table 1. Area ratio of some volatile compounds in Monthong durian pulp treated with 1-MCP at different concentrations and kept in the MA chamber at 15°C up to 4 weeks.^a.

Compound	1-MCP 0 nL L^−1			1-MCP 100 nL L^−1			1-MCP 500 nL L^−1			1-MCP 1,000 nL L^−1
	0 week	2nd week	4th week	0 week	2nd week	4^th week	0 week	2^nd week	4^th week	0 week	2^nd week	4^th week
Sulfur containing compounds
Diethyl disulfide	nd	nd	0.009	nd	nd	0.013	nd	nd	0.044	nd	nd	0.009
3,5-diethyl-1,2,4-trithiolane (isomer 1)	0.027	0.305	0.483	0.027	0.223	0.414	0.027	0.115	0.391	0.027	0.289	0.285
3,5-diethyl-1,2,4-trithiolane (isomer 2)	0.041	0.433	0.693	0.041	0.366	0.571	0.041	0.213	0.525	0.041	0.397	0.441
Esters
Ethyl-2-methyl butanoate	nd	nd	0.078	nd	nd	0.061	nd	nd	0.026	nd	nd	0.015
Alcohols
3-methyl-1-butanol	0.031	0.029	0.065	0.031	0.016	0.018	0.031	0.012	0.049	0.031	0.018	0.023
1-hexanol	0.012	0.016	0.019	0.012	0.012	0.007	0.012	0.011	0.008	0.012	0.013	0.009
1-octen-3-ol	nd	0.003	0.003	nd	0.002	0.001	nd	0.002	0.001	nd	0.003	0.002
1-heptanol	nd	0.004	0.003	nd	0.008	0.002	nd	0.003	0.002	nd	0.006	0.003
2-ethyl-1-hexanol	nd	0.003	0.004	nd	0.002	0.003	nd	0.002	0.002	nd	0.003	0.003
Ketone
3-hydroxy-2-butanone	0.019	0.011	0.021	0.019	0.016	0.027	0.019	0.007	0.038	0.019	0.007	0.044

^aArea ratio was calculated based on the peak area of internal standard and reported as a mean (n = 3).

nd: Not detected.

Table 2. Odor characteristics of some volatile compounds isolated from Monthong durian pulp.

RI^a	Compound	Odor description	Reference
1093	2-methyl ethyl butanoate	Green-fruity, apple-like	Burdock, 2010; Peng, 2019
1223	Diethyl disulfide	Sulfury, roasty, onion/cabbage-like	Burdock, 2010; Peng, 2019
1228	3-Methyl-1-butanol	Alcohol, chocolate	Bailly et al., 2006
1328	3-Hydroxy-2-butanone	Bland, woody, creamy, yogurt-like	Burdock, 2010
1394	1-Hexanol	Herbaceous, fragrant, mild, sweet, green fruity	Burdock, 2010
1483	1-Octen-3-ol	sweet, herbaceous, earthy	Burdock, 2010
1491	1-Heptanol	Unpleasant, sewer	Iraqi et al., 2005
1524	2-Ethyl-1-hexanol	Mild, oily, sweet, slightly floral, fruity	Burdock, 2010
1651	3,5-Dimethyl-1,2,4-Trithiolane (isomer 1)	Sulfury, heavy, cocoa-like	Burdock, 2010; Peng, 2019
1674	3,5-Dimethyl-1,2,4-Trithiolane (isomer 2)	Sulfury, onion-like	Burdock, 2010; Peng, 2019

^aKovats retention index based on HP-FFAP column.

Figure 2. Color parameters, L* (A), a* (B), and hue angle (C) of the husk of Monthong durian fruit treated with different 1-MCP concentration and kept in MA chamber at 15°C up to 4 weeks. Vertical bars represent standard deviation of means from triplicate experiments. Mean values followed by different letter at similar storage time are significantly different (P ≤ .05); ns is not significantly different (P > .05).

Figure 3. Color parameters, L* (A), a* (B), b* (C) and hue angle (D) of the pulp of Monthong durian fruit treated with different 1-MCP concentration and kept in MA chamber at 15°C up to 4 weeks. Vertical bars represent standard deviation of means from triplicate experiments. Mean values followed by ‘ns’ at similar storage time are not significantly different (P > .05).

Figure 4. Firmness (A), total soluble solid (TSS, B) and titratable acidity (TA, C) of Monthong durian fruit pulp treated with different 1-MCP concentration and kept in MA chamber at 15°C up to 4 weeks. Vertical bars represent standard deviation of means from triplicate experiments. Mean values followed by different letter at similar storage time are significantly different (P ≤ .05); ns is not significantly different (P > .05).

Figure 5. Respiration rate (A) and ethylene production rate (B) of Monthong durian fruit treated with different 1-MCP concentration and kept in MA chamber at 15°C up to 4 weeks. Vertical bars represent standard deviation of means from triplicate experiments. Mean values followed by different letter at similar storage time are significantly different (P ≤ .05); ns is not significantly different (P > .05).

Figure 6. Concentration of acetaldehyde (A) ethanol (B) and ethyl acetate (C) in Monthong durian fruit treated with different 1-MCP concentration and kept in MA chamber at 15°C up to 4 weeks. Vertical bars represent standard deviation of means from triplicate experiments. Mean values followed by different letter at similar storage time are significantly different (P ≤ .05); ns is not significantly different (P > .05); nd = not detected.

Burdock, G. A. 2010. Fenaroli's Handbook of Flavor Ingredients (6th ed.), 2159. New York: CRC Press.

 Google Scholar

Peng, J.S.M. 2019. Volatile esters and sulfur compounds in durian & a suggested approach to enhancing economic value of durians. Malays. J. Sustain. Agric. 3:5–15. doi: 10.26480/mjsa.02.2019.05.15.

 Google Scholar

Bailly, S., V. Jerkovic, J. Marchand-Brynaert, and S. Collin. 2006. Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols. J. Agric. Food Chem. 54:7227–7234. doi: 10.1021/jf060814k.

 PubMed Web of Science ®Google Scholar

Iraqi, R., C. Vermeulen, A. Benzekri, A. Bouseta, and S. Collin. 2005. Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis. J. Agric. Food Chem. 53:1179–1184. doi: 10.1021/jf040349w.

 PubMed Web of Science ®Google Scholar