Branched-chain esters dominate the aroma profile of ripe ‘Thong Ploy’ jackfruit: effects of 1-MCP treatments on fruit quality and volatile production during storage

Le résumé fourni par la source

The ripe pulp of the hybrid jackfruit (Artocarpus heterophyllus Lam) cultivar ‘Thong Ploy’ is dominated by branched-chain esters (92.73% of total esters). Six key volatile organic compounds (VOCs), with high odour activity values (OAVs > 50), five esters and one alcohol, contribute to its sweet aroma, resembling apple and banana, with subtle fermented notes. Methyl 3-methylbutanoate was present throughout maturation, whereas other esters appeared only at the ripe stages. At 25°C, fruit treated with 500 nL L−1 1-methylcyclopropene (1-MCP) ripened on day 12, whereas untreated fruit reached full ripeness by day 8. Under 13°C storage, untreated fruit ripened by day 15, whereas 500 or 1,000 nL L−1 1-MCP-fumigated fruit began ripening on day 20. The use of 1-MCP significantly suppressed volatile production. On day 8 at 25°C, treated fruit produced only 4.66% of VOCs found in controls. Respiration and ethylene were reduced, with untreated fruit peaking at 203.82 mg CO2 kg−1 h−1 and 2.55 µL C2H4 kg−1 h−1. A 500-nL L−1 dose effectively reduced respiration and ethylene production, thereby delaying ripening. It preserved pulp firmness, colour, soluble solids accumulation, and inhibited ester formation. Combined with cold storage, 1-MCP fumigation offers an effective strategy for extending shelf life and maintaining quality in ‘Thong Ploy’ jackfruit.

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