title: Assessment of volatile profile as potential marker of chilling injury of basil leaves during postharvest storage.
abstract: The volatile profile of three sweet basil cultivars, "Italico a foglia larga", "Cammeo" and "Italiano classico", packaged in air at 4 or 12°C until 9days, was monitored by solid phase microextraction with GC-MS. Chilling injury (CI) score and electrolyte leakage were also assessed. In total, 71 volatile organic compounds (VOCs) were identified in the headspace of basil samples. A preliminary principal component analysis highlighted the dominant effect of the cultivar on VOCs profiles. Data analysis by post-transformation of projection to latent structures regression (ptPLS2) clarified the role played by time and temperature of storage. Temperature influenced the emission of volatiles during storage, with much lower total volatile emissions at 4°C compared to 12°C. Finally, a ptPLS2 regression model performed on VOCs and the two CI parameters allowed selection of 10 metabolites inversely correlated to both CI parameters, which can be considered potential markers of CI in basil leaves.
authors.affiliation: Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: rcozzolino@isa.cnr.it.
authors.forename: Rosaria
authors.initials: R
authors.lastname: Cozzolino
authors.affiliation: Institute of Sciences of Food Production, National Council of Research, Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: bernardo.pace@ispa.cnr.it.
authors.forename: Bernardo
authors.initials: B
authors.lastname: Pace
authors.affiliation: Institute of Sciences of Food Production, National Council of Research, Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: maria.cefola@ispa.cnr.it.
authors.forename: Maria
authors.initials: M
authors.lastname: Cefola
authors.affiliation: Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: antonellamartignetti@tiscali.it.
authors.forename: Antonella
authors.initials: A
authors.lastname: Martignetti
authors.affiliation: S-IN Soluzioni Informatiche Srl via Ferrari 14/I, 36100 Vicenza, Italy. Electronic address: matteo.stocchero@s-in.it.
authors.forename: Matteo
authors.initials: M
authors.lastname: Stocchero
authors.affiliation: Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: ffratianni@isa.cnr.it.
authors.forename: Florinda
authors.initials: F
authors.lastname: Fratianni
authors.affiliation: Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: mena@isa.cnr.it.
authors.forename: Filomena
authors.initials: F
authors.lastname: Nazzaro
authors.affiliation: Institute of Food Science, National Council of Research, via Roma 64, 83100 Avellino, Italy. Electronic address: bdegiulio@isa.cnr.it.
authors.forename: Beatrice
authors.initials: B
authors.lastname: De Giulio
mesh_terms: D003080:Cold Temperature; D018649:Ocimum basilicum / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry*; D052617:Solid Phase Microextraction / Q000379:methods*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: Chilling injury; Ocimum basilicum L.; Partial least squares regression analysis; Solid phase microextraction; Volatile organic compounds