Scientific journal

60 2021

Journal of Food and Nutrition Research
Summary No. 1 / 2021

Chen, Q. – Qin, W. – She, M. – Chen, S. – Wang, F. – Tan, Z.
Changes of apple fruit volatile profiles induced by fresh bruise at early stage
Journal of Food and Nutrition Research, 60, 2021, No. 1, s. 49-58

Zuojun Tan, College of Science, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, 430070 Wuhan, China. E-mail: tanzuojun@163.com

Received 31 July 2020; 1st revised 14 November 2020; 2nd revised 10 February 2021; accepted 19 February 2021; published online 7 March 2021.

Summary: Fresh bruise of apple is a major postharvest problem, which is easily ignored at early stage and can develop into more serious external bruise as the time goes on. In this study, we investigated changes of volatile organic compounds (VOCs) profile of apples with fresh bruise during 0–24 h. For this purpose, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used. A total of 43 aroma compounds were identified in apple, consisting of 8 carbonyl compounds, 23 esters, 5 alcohols, 5 terpenes and 2 other compounds. The data of VOCs were subjected to partial least squares discriminant analysis, which showed that 12 h might be the optimum time for apple quality maintenance after fresh bruise. The content of VOCs in bruised tissues showed a significant increase, while they were basically unchanged in healthy tissues. The content of carbonyl compounds increased during 0–24 h, in particular C6 and C9 aldehydes. The content of (3E,6E)-3,7,11-trimethyldodeca-1,3,6,10-tetraene was increased. The results of this study may help top to understand the metabolic disorder and quality maintenance after fresh bruise in apple fruits.

Keywords: apple; fresh bruise; volatile organic compounds; partial least squares discriminant analysis; gas chromatography-mass spectrometry

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