Fruit Quality and Content of Volatile Substances in Summit Cherry during Shelf Life
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Abstract:
Summit cherry fruits were evaluated via gas chromatography-mass spectrometry (GC-MS), electronic nose, and sensory evaluation, as well as quality indices were measured for changes in content of volatile components within five days of shelf life. After initial storage at 13 ℃ for 12 h, the samples were stored at 13 ℃, 20 ℃, and at 20 ℃. The results from electronic nose evaluation showed that linear discriminant analysis (LDA) and principle component analysis (PCA) methods effectively distinguished between samples with different shelf-life durations. The results from GC-MS peak area normalization showed that the total peak areas of the three treatment groups decreased during storage, with differences between treatment groups, in the types of volatile compounds present. The main volatile compounds were aldehydes and alcohols, which was consistent with the results of electronic nose. On day four, a large amount of ethanol was detected in the 20 ℃ group, while the lowest ethanol content was found in 13 ℃ group. The results showed that the highest quality was observed in the 13 ℃ group on the third day of storage, indicating that temperature changes could be one of the main causes for the decline in quality. The results from GC-MS combined with electronic nose were largely consistent with the changes observed in the internal quality indices of cherry and the results of sensory evaluation. Therefore, it is feasible to combine these two techniques to evaluate the aroma quality of cherry during storage.
