Early identification and monitoring of soft rot contamination in postharvest kiwifruit based on volatile fingerprints using headspace-gas chromatography-ion mobility spectrometry

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-03 DOI:10.1016/j.foodchem.2025.143195

Qingchao Gao , Longfei Wang , Xue Li , Xinyu Tan , Yuhan Zhu , Xi Li , Di Wang , Xueyan Ren , Qingjun Kong

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引用次数: 0

Abstract

Soft rot is one of the most devastating fungal diseases occurring in kiwifruit during postharvest storage. Whereas, the approaches for rapid, precise and non-destructive testing of early soft rot contamination are still scarce. This study successfully employed headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to evaluate volatile organic compounds (VOCs) of soft rot kiwifruit contaminated with three pathogenic fungi including B. dothidea, Diaporthe spp., A. alternata. A total of 88, 106, 110 and 99 VOCs were detected in non-infected, B. dothidea, Diaporthe spp., A. alternata-infected kiwifruit, respectively. Specific fingerprints were established with 15, 26 and 11 characteristic VOCs emitted by three pathogenic fungi invading kiwifruit and not present in non-infected kiwifruit, accomplishing effective discrimination between healthy and disease kiwifruit. Additionally, alternative potential volatile biomarkers for soft rot kiwifruit were screened, such as α-terpinene, α-terpinolene, 3-p-menthanol, 3-hepten-2-one, ethyl 2-methylbutanoate, etc. These findings promised non-destructive and timely monitoring for disease occurrence during kiwifruit postharvest.

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顶空-气相色谱离子迁移谱法挥发性指纹早期识别和监测猕猴桃采后软腐病污染

软腐病是猕猴桃采后贮藏过程中最具破坏性的真菌病害之一。然而，快速、精确、无损地检测早期软腐病污染的方法仍然很少。采用顶空-气相色谱-离子迁移谱法（HS-GC-IMS）测定了3种病原菌污染软腐猕猴桃后的挥发性有机物（VOCs）含量。未侵染猕猴桃、白僵桃、黑僵桃和绿僵桃的挥发性有机化合物含量分别为88、106、110和99。对3种病原菌侵染猕猴桃而非侵染猕猴桃所释放的15、26和11种特征挥发性有机物建立了特异性指纹图谱，实现了健康猕猴桃与病害猕猴桃的有效鉴别。此外，还筛选了软腐猕猴桃的潜在挥发性生物标志物，如α-松油烯、α-松油烯、3-对甲醇、3-庚烯-2- 1、2-甲基丁酸乙酯等。这些发现为猕猴桃采后病害发生的无损和及时监测提供了可能。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.