Volatile Differences of Pitted and Non-pitted 'Fallglo' Tangerine and White 'Marsh' Grapefruit

Abstract

Postharvest pitting, which has severely affected citrus quality, can be caused by wax application and high temperature storage. Internal volatile composition of waxed and non-waxed fruit could be an indicator of fruit susceptibility to postharvest pitting. In this study, volatile composition was compared between pitted and non-pitted 'Fallglo' tangerines [Bower citrus hybrid (citrus reticulata Blanco x C. reticulata Blanco x C. paradisi Macf.) x Temple (C. reticulata Blanco x C. sinensis L.)], as well as in white 'Marsh' grapefruit (C. paradisi Macf.). Pitted fruit had a higher volatile concentration than non-pitted 'Fallglo' tangerines or white 'Marsh' grapefruit Concentrations of camphene, ethyl hexanoate, alpha-phellandrene, 3-carene, alpha-terpinene, p-cymene, and limonene were higher in pitted white 'Marsh' grapefruit than in those of non-pitted fruit. In 'Fallglo' tangerines, higher concentrations of limonene and citronellal were found in pitted fruits than in non-pitted fruit. In peel samples of grapefruit, seven different volatiles (methanol, ocimene, citronellyl acetate, alpha-copaene, trans-caryophyllene, alpha-humulene and valencene) were significantly higher in pitted peel than in non-pitted grapefruit peel. Volatiles, such as limonene could be used to predict peel disorders of white 'Marsh' grapefruit and 'Fallglo' tangerines during storage.