Changes in the production of volatile organic compounds related to quality in rocket salad

Fresh produce are highly perishable resulting in rapid loss of quality and nutritional value. Volatile organic compounds (VOCs) are produced when rocket salad is crushed, and relate to the sensory qualities of the fresh cut salad. Changes in the profile of VOCs occurs during storage of rocket leaves post-harvest, and we have identified a module of compounds that correlate with storage time/ temperature using thermal-desorption gas chromatography time of flight (TD-GC TOF MS). Production of VOCs responds to environmental and developmental cues however, our understanding of the signalling pathways is incomplete. A better understanding of the pathways involved and the genes that regulate them would provide valuable targets for breeding a more resilient crop. The project aims therefore to develop robust cost-effective markers for assessing quality through the supply chain and to understand upstream signalling pathways that affect VOC production in rocket salad.
The project would provide a training in a range of analytical techniques VOC analysis, HPLC as well as molecular techniques such as RNAseq, real time PCR and cloning. In addition the student would gain an in depth knowledge of the leafy vegetable food supply chain including interactions with breeders, growers and processors.