Actinidia deliciosa (kiwifruit) is mainly appreciated for its sweet, slightly acidic flesh and high nutritional value, as well as for its high vitamin C content. Kiwifruit can be stored for up to 5 months at 0 °C and at high relative humidity (92–95%) or for an extended period in a controlled atmosphere. During the storage period, fungal infections represent the major problem for kiwifruit causing food losses. Cadophora luteo-olivacea is a fungal pathogen, associated with kiwifruit skin-pitting symptoms and characterized by a latent behaviour. The pathogen can infect fruits during the developmental stage, remaining latent during harvest and appearing after 3-4 months of cold storage causing important economic losses.
For these reasons, the study takes into consideration the production of VOCs by kiwifruit in a lab-scale at different phenological phases, from July to October, as potential C. luteo-olivacea infection biomarkers. By SPME/GC–MS analysis, volatiles such as ethanol, o-xylene, D-limonene and acetic acid showed a significant increase in the presence of the pathogen artificially inoculated in kiwifruit of July and August. Ethanol and D-limonene were also detected as metabolites of the pathogen. These results show how the production of some VOCs can contribute to the knowledge of fruit–pathogen interaction in the field with the aim of developing future tools for an early disease detection and consequent effective control strategies, avoiding postharvest food waste production.
Volatile organic compounds as potential biomarkers of Cadophora luteo-olivacea presence on kiwifruits
TITLE IMAGE: Graphical Abstract representing the conducted analysis and the main obtained results. In particular, samples preparation (pathogen and fruits) for volatiles analysis and the main detected compounds (fungal potential biomarkers) derived from the host-pathogen interaction.
