Effect of temperature and cut size on the volatile organic compound profile, and expression of Chorismate synthase in fresh-cut melon

The postharvest quality of fresh-cut melon is strongly affected by storage conditions to which it is subjected. During postharvest, fruit undergoes several stresses and its physiology is similar to that in senescent tissues. This affects both its biochemistry and the expression of genes involved in secondary metabolite biosynthesis. Volatile organic compounds (VOCs) have been used previously to assess quality of fresh cut melon as they reflect changes in flavor and also changes in overall metabolism. Chorismate synthase (CS) is a key enzyme in the shikimate pathway and catalyzes the formation of chorismate, which is the precursor of numerous aromatic compounds in plants. In this work the effects of different storage temperatures and cut-sizes were studied, with the aim of identifying effects on flavor through changes in VOCs, and molecular responses of the CmCS gene to different postharvest conditions. Melon (Cucumis melo L. ‘Macigno’) fruits were harvested at a fully ripened commercial stage, were washed in a chlorine water solution, and the mesocarp (pulp) was cut in cube-shaped portions; two sizes were chosen, 1×1 and 3×2 cm. Melon cubes were then stored at 20 or 4°C. VOCs were assessed in the 3×2 cut size at both temperatures and showed clear changes during storage. A subset of VOCs were shown to correlate negatively with storage time and temperature and from these, specific compounds can be identified that act as markers for an overall change in VOC profiles. CmCS was more affected by temperature, showing decreased levels of expression during storage at 20°C with respect to harvest and to cold storage