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Related Experiment Video

Updated: May 17, 2026

Fruit Volatile Analysis Using an Electronic Nose

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Decrease in fruit moisture content heralds and might launch the onset of ripening processes.

Chaim Frenkel¹, Thomas G Hartman

¹Department of Plant Biology and Pathology, Rutgers-the State University of New Jersey, New Brunswick, NJ 08901, USA. frenkel@aesop.rutgers.edu

Journal of Food Science

|October 16, 2012

Summary

This summary is machine-generated.

Fruit ripening may be triggered by a drop in tissue water content, a process linked to cell wall changes. This finding could help determine optimal harvest times and control fruit maturation.

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Last Updated: May 17, 2026

Fruit Volatile Analysis Using an Electronic Nose

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Area of Science:

Plant Physiology
Biochemistry
Fruit Development

Background:

Fruit ripening is a complex, genetically controlled process.
The precise metabolic cues initiating ripening, beyond ethylene action, remain unclear.

Purpose of the Study:

To investigate the role of decreasing tissue water status as a potential trigger for fruit ripening.
To explore the relationship between water content, cell wall hydration, and ripening onset.

Main Methods:

Comparative analysis of water content changes during ripening in various fruit types.
Investigation of ethylene's effect on water content in potato tubers.
Examination of ethylene-mutant tomatoes to assess water content's role independently of ethylene.
Assessment of cell wall hydration efficacy and its correlation with phenolic acid cross-linking.

Main Results:

A decline in water content was observed at the onset of ripening in both climacteric and nonclimacteric fruits.
Ethylene application induced water content decrease in potato tubers.
In ethylene-mutant tomatoes, cold-induced water loss triggered ripening, suggesting a causal link.
Decreased tissue water content correlated with reduced cell wall hydration, linked to oxidative cross-linking of phenolic acids.

Conclusions:

Declining fruit water content is an early event in ripening, potentially universal across fruit types.
Cell wall hydration dynamics, influenced by oxidant-induced remodeling, may mediate tissue water status.
This understanding can inform harvest timing, processing, and strategies to regulate fruit ripening.