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  • Title: Detection of Alternaria alternata in tomato juice and fresh fruit by the production of its biomass, respiration, and volatile compounds.
    Author: Ventura-Aguilar RI, Bautista-Baños S, Hernández-López M, Llamas-Lara A.
    Journal: Int J Food Microbiol; 2021 Mar 16; 342():109092. PubMed ID: 33607541.
    Abstract:
    Tomato is widely consumed and marketed as juice, puree, or fresh product. Nevertheless, 30% of its harvest volume is lost because of the fungus Alternaria alternata. This research aimed to provide early detection methods for this fungal decay on tomato juice and fresh fruit. Biomass content, CO2, O2 and volatile compounds (VOCs) during A. alternata growth in tomato juice and fruit at two ripening stages (breaker and red colour) were evaluated. Additionally, CO2 and VOCs data set were analysed with a hierarchical cluster technique (HCA) to explore the differences between inoculated and non-inoculated samples. Biomass was determined by gravimetry, CO2 and O2 by gas chromatography (GC), and VOCs by GC-mass spectrometry. Biomass content was not drastically modified by tomato's ripening stage (3-6 mg of dry weight). CO2 in tomato juice was considerably higher in the inoculated samples with A. alternata (27-63%) than in the non-inoculated ones (2.8-6.6%), regardless of the ripeness stage; while in tomato fruit CO2 was higher at breaker stage and inoculated with A. alternata (33-41%) than the remaining treatments (9-23%). It was also observed that, except for limonene, trans-sabinene hydrate, and rhodovibrin, VOCs' release during the interaction between tomato juice and A. alternata was different from the fresh tomato and A. alternata interaction. Only the HCA based on CO2 data showed clear differences between the inoculated and non-inoculated tomato juice and fruit at both ripening stages.
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