The experiment addressed the effects of preharvest KH2PO4 foliar spraying (20 mmol · L−1) on fruit quality and composition (including volatile organic compounds, VOCs) of cherry tomatoes (‘Caravaggio’, ‘Sugarland’ and ‘Top Stellina’) after 0 (S0), 7 (S7) and 14 days (S14) of storage at 8.0 °C. On the average of the 3 genotypes, the KH2PO4 treatment improved fruit pressure firmness, total soluble solids (TSS), titratable acidity (TA), total phenols and carotenoids concentrations, along with the fruits' antioxidant capacity (by up to 17% for FRAP assay). Within the S7–S14 period, control fruits showed the highest reductions in TSS, TSS/TA ratio and total carotenoids (−17, −12 and −45, respectively), whereas treated fruits proved the strongest increase in DPPH (+12%). Sixteen out of 32 VOCs were promoted following KH2PO4 application, including the aldehydes hexanal, (E)-2-hexenal and (Z)-3-hexenal and the apocarotenoids (E)-citral, (E)-β-ionone, geranylacetone and 6-methyl-5-hepten-2-one. Proceeding from S0 to S14, several VOCs decreased more strongly in control fruits, as for hexanal (−48%∖) and total aldehydes (−42%∖, whereas at S14 treated fruits had higher concentrations of linalool, geranylacetone and 6-methyl-5-hepten-2-one (1.06, 52.50 and 79.27 μg · kg−1, respectively). ‘Caravaggio’ demonstrated the strongest apocarotenoid reduction at S14, whereas ‘Top Stellina’ was more responsive to KH2PO4 (mainly for β-cyclocitral, geranylacetone and total terpenes/terpenoids), thus highlighting the central role of the genotype in responding to other experimental factors. Nonetheless, these results suggest that proper preharvest KH2PO4 applications can preserve specific commercial, nutritional and quality traits of cold-stored cherry tomatoes.

中文翻译：

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采前应用磷酸二氢钾改善冷藏樱桃番茄的果​​实品质和挥发成分


该实验探讨了采前 KH2PO4 叶面喷洒（20 mmol·L−1）对樱桃番茄（'Caravaggio'、'Sugarland' 和 'Top Stellina'）果实品质和成分（包括挥发性有机化合物、VOC）的影响。0 后(S0)、7 (S7) 和 14 天 (S14) 在 8.0 °C 下储存。就 3 种基因型的平均值而言，KH2PO4 处理提高了果实的压力硬度、总可溶性固形物 (TSS)、可滴定酸度 (TA)、总酚和类胡萝卜素浓度，以及果实的抗氧化能力（FRAP 提高高达 17%）测定）。在 S7-S14 期间，对照水果的 TSS、TSS/TA 比值和总类胡萝卜素降低幅度最大（分别为 -17、-12 和 -45），而处理水果的 DPPH 增加幅度最大（+12%） 。 32 种 VOC 中有 16 种在 KH2PO4 施用后得到提升，包括醛类己醛、(E)-2-己烯醛和 (Z)-3-己烯醛以及类胡萝卜素 (E)-柠檬醛、(E)-β-紫罗兰酮、香叶基丙酮和6-甲基-5-庚烯-2-酮。从 S0 到 S14，对照水果中的几种 VOC 下降幅度更大，如己醛 (−48%∖) 和总醛 (−42%∖)，而在 S14 处理的水果中，芳樟醇、香叶​​丙酮和 6-甲基- 5-hepten-2-one（分别为 1.06、52.50 和 79.27 μg·kg−1）在 S14 时表现出最强的类胡萝卜素还原作用，而“Top Stellina”对 KH2PO4 的反应更灵敏（主要针对 β-环柠檬醛、香叶基丙酮和总萜烯/萜类化合物），从而强调了基因型在响应其他实验因素中的核心作用，尽管如此，这些结果表明，适当的收获前 KH2PO4 应用可以保留冷藏樱桃番茄的特定商业、营养和质量特性。