2026-10-13T13:03:05Z https://api.figshare.com/v2/oai

oai:figshare.com:article/33920793 2026-09-18T05:41:36Z category_12 category_13 category_14 category_15 category_19 category_21 category_24 category_272 category_873 category_39 category_46 category_734 category_61 category_62 category_132 category_133 portal_87 item_type_3 month_year_09_2026

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 Wattana Aschariyaphotha (25070406) Juthamard Promboon (25070409) Mantana Buanong (9738435) Panida Boonyaritthongchai (9738432) Sompoch Noichinda (25070412) Chalermchai Wongs-Aree (9738441) Cell Biology Genetics Molecular Biology Neuroscience Pharmacology Biotechnology Evolutionary Biology Environmental Sciences not elsewhere classified Chemical Sciences not elsewhere classified Ecology Immunology Biological Sciences not elsewhere classified Developmental Biology Marine Biology Infectious Diseases Plant Biology Artocarpus heterophyllus Lam postharvest quality branched-chain esters 1-methylcyclopropene ripening delay <p>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.</p> 2026-09-18T05:41:36Z Dataset Dataset 10.6084/m9.figshare.33920793.v1 https://figshare.com/articles/dataset/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/33920793 CC BY 4.0