TY - JOUR
T1 - Detection of Alternaria alternata in tomato juice and fresh fruit by the production of its biomass, respiration, and volatile compounds
AU - Ventura-Aguilar, Rosa Isela
AU - Bautista-Baños, Silvia
AU - Hernández-López, Mónica
AU - Llamas-Lara, Araceli
N1 - Publisher Copyright:
© 2021 Elsevier B.V.
PY - 2021/3/16
Y1 - 2021/3/16
N2 - Tomato is widely consumed and marketed as juice, puree, or fresh product. Nevertheless, 30% of its harvest volume is lost because of the fungus Alternaria alternata. This research aimed to provide early detection methods for this fungal decay on tomato juice and fresh fruit. Biomass content, CO2, O2 and volatile compounds (VOCs) during A. alternata growth in tomato juice and fruit at two ripening stages (breaker and red colour) were evaluated. Additionally, CO2 and VOCs data set were analysed with a hierarchical cluster technique (HCA) to explore the differences between inoculated and non-inoculated samples. Biomass was determined by gravimetry, CO2 and O2 by gas chromatography (GC), and VOCs by GC-mass spectrometry. Biomass content was not drastically modified by tomato's ripening stage (3–6 mg of dry weight). CO2 in tomato juice was considerably higher in the inoculated samples with A. alternata (27–63%) than in the non-inoculated ones (2.8–6.6%), regardless of the ripeness stage; while in tomato fruit CO2 was higher at breaker stage and inoculated with A. alternata (33–41%) than the remaining treatments (9–23%). It was also observed that, except for limonene, trans-sabinene hydrate, and rhodovibrin, VOCs' release during the interaction between tomato juice and A. alternata was different from the fresh tomato and A. alternata interaction. Only the HCA based on CO2 data showed clear differences between the inoculated and non-inoculated tomato juice and fruit at both ripening stages.
AB - Tomato is widely consumed and marketed as juice, puree, or fresh product. Nevertheless, 30% of its harvest volume is lost because of the fungus Alternaria alternata. This research aimed to provide early detection methods for this fungal decay on tomato juice and fresh fruit. Biomass content, CO2, O2 and volatile compounds (VOCs) during A. alternata growth in tomato juice and fruit at two ripening stages (breaker and red colour) were evaluated. Additionally, CO2 and VOCs data set were analysed with a hierarchical cluster technique (HCA) to explore the differences between inoculated and non-inoculated samples. Biomass was determined by gravimetry, CO2 and O2 by gas chromatography (GC), and VOCs by GC-mass spectrometry. Biomass content was not drastically modified by tomato's ripening stage (3–6 mg of dry weight). CO2 in tomato juice was considerably higher in the inoculated samples with A. alternata (27–63%) than in the non-inoculated ones (2.8–6.6%), regardless of the ripeness stage; while in tomato fruit CO2 was higher at breaker stage and inoculated with A. alternata (33–41%) than the remaining treatments (9–23%). It was also observed that, except for limonene, trans-sabinene hydrate, and rhodovibrin, VOCs' release during the interaction between tomato juice and A. alternata was different from the fresh tomato and A. alternata interaction. Only the HCA based on CO2 data showed clear differences between the inoculated and non-inoculated tomato juice and fruit at both ripening stages.
KW - CO
KW - Hierarchical cluster
KW - Solanum lycopersicum L.
KW - VOCs
UR - http://www.scopus.com/inward/record.url?scp=85100998096&partnerID=8YFLogxK
U2 - 10.1016/j.ijfoodmicro.2021.109092
DO - 10.1016/j.ijfoodmicro.2021.109092
M3 - Artículo
C2 - 33607541
AN - SCOPUS:85100998096
SN - 0168-1605
VL - 342
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
M1 - 109092
ER -