Factors such as genetics, environment, and geography influence the volatile organic compound (VOC) profiles in fruits. In our study, we examined the VOC composition of honeydew melons, muskmelons, cantaloupes, watermelons, tomatoes, grapefruits, and kumquats, uncovering variability shaped by these elements. VOCs were obtained through headspace solid-phase microextraction and analyzed using gas chromatography-mass spectrometry. Cantaloupes had high esters, while honeydews had high C6 and C9 aldehydes and alcohols, with geranylacetone, β-ionone, and nonanal as markers of quality and aroma. VOC composition changed during ripening, with esters increasing in mature fruits. Cold storage reduced ester contents, and location influenced cantaloupe VOC profiles, highlighting ketones like β-ionone and dihydroactinidiolide as primary aroma contributors. Our studies confirmed that D-limonene, benzaldehyde, and β-ionone in melons inhibit bacteria such as Listeria monocytogenes and Salmonella spp., enhancing fruit safety and quality. Tomato production methods (net-house vs. open-field) influenced the composition of volatile organic compounds (VOCs), with hexanal, p-cymene, and (E)-2-hexenal setting apart our developed varieties. We observed that sixteen VOCs were significantly elevated in tomatoes grown in net houses, with geranylacetone and d-limonene identified as possible biomarkers. For watermelons, VOC profiles shifted during storage, showing an increase in alcohols and a decrease in aldehydes. The composition of grapefruit VOCs varied with maturity, showing a decline in limonene levels and a significant increase in nootkatone. Our analysis of kumquat and citrus revealed over 250 VOCs, including several new ones. This study underscores the intricate relationships among genetic, environmental, and management factors that shape fruit VOC profiles. These insights are valuable for breeders and producers seeking to improve fruit quality, optimize aroma, and enhance consumer appeal. This research received partial support from USDA-NIFA-SCRI-2017-51181-26834 through the Vegetable and Fruit Improvement Center and the Institute for Advancing Health Through Agriculture at Texas A&M University.

Deepak Jha

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