Branched-chain esters dominate the aroma profile of ripe ‘Thong Ploy’ jackfruit: effects of 1-MCP treatments on fruit quality and volatile production during storage

The ripe pulp of the hybrid jackfruit (Artocarpus heterophyllus Lam) cultivar ‘Thong Ploy’ is dominated by branched-chain esters (92.73% of total esters). Six key volatile organic compounds (VOCs), with high odour activity values (OAVs > 50), five esters and one alcohol, contribute to its sweet aroma, resembling apple and banana, with subtle fermented notes. Methyl 3-methylbutanoate was present throughout maturation, whereas other esters appeared only at the ripe stages. At 25°C, fruit treated with 500 nL L−1 1-methylcyclopropene (1-MCP) ripened on day 12, whereas untreated fruit reached full ripeness by day 8. Under 13°C storage, untreated fruit ripened by day 15, whereas 500 or 1,000 nL L−1 1-MCP-fumigated fruit began ripening on day 20. The use of 1-MCP significantly suppressed volatile production. On day 8 at 25°C, treated fruit produced only 4.66% of VOCs found in controls. Respiration and ethylene were reduced, with untreated fruit peaking at 203.82 mg CO2 kg−1 h−1 and 2.55 µL C2H4 kg−1 h−1. A 500-nL L−1 dose effectively reduced respiration and ethylene production, thereby delaying ripening. It preserved pulp firmness, colour, soluble solids accumulation, and inhibited ester formation. Combined with cold storage, 1-MCP fumigation offers an effective strategy for extending shelf life and maintaining quality in ‘Thong Ploy’ jackfruit.