Changes in volatile constituents during the ripening of cocona (Solanum sessiliflorum Dunal) fruit

Changes in volatile constituents during the ripening of cocona (Solanum sessiliflorum Dunal) fruit

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Cocona (Solanum sessiliflorum Dunal) is a shrub native from the upper Orinoco region of the Amazon basin, recently his culture has extended and technified due to its edible fruits, which has begun to commercialize itself very it is desired by its exquisite flavor and aroma.In this study was evaluated the composition of the volatile compounds in pulp cocona during the ripening fruit.Three stages of maturation were studied: green, mature and ripe.

The volatiles were isolated by continuous liquid-liquid laguna 3hp dust collector extraction with pentanedichloromethane 1 : 1 (v/v) and researched by GC-FID and GC-MS.A total of 76 compounds were found in this fruits, 40 in green fruits, while up to 67 were present in mature and 66 in ripe fruits, most of them reported for the first time.During the maturation an increase in concentration of esters and alcohols, and decrease in carbonyl compounds were observed.

Similar compounds were found in the three maturation stages, but higher concentration of methyl salicylate together with a-terpineol and smaller proportion (Z)-3-hexenol were found, while aldehydes as (Z)-3-hexenal, (Z)-2-hexenal, (E)-2-hexenal and iphone 14 price miami hexanal decreased with maturation.