Changes of Postharvest Flavor Substance in Different Packages of “Lunnan” Apricots Using Gas Chromatography-ion Mobility Spectroscopy
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Abstract:
In order to identify the characteristic flavor substances and construct fingerprints of “Lunnan” apricot, the Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) was used to analyze the changes of flavor substances in ‘Lunnan’ apricot fruit Packaged by CO2 accumulation modified atmosphere and PET box transmission in cold storage (1±1 ℃) for 36 days., which provides a preliminary basis for the study of the mechanism of postharvest flavor quality loss and regulation. According to the fingerprint, a total of 54 kinds of flavor substances were detected after harvesting, mainly including ketones, alcohols and aldehydes, and other substances like terpenes, esters, acids, hydrocarbons and heterocycles. Among them, 2,3-pentanedione, (Z)-3-hexenol, 3-methylbutanaland propionic acid were relatively high. The modified atmosphere package increased the contents of 14 substances of five flavors: green scent, fruity aroma, grass scent, licorice scent and sweet orange flavor; and the synthesis of amyl acetate and α-pinene with sweet fragrance and rosin flavor. However, the 2-hexanone that can be used as a flavor marker for ordinary packaged fruits was reduced. Acetone, butanoic acid and 3-methyl-3-buten-1-ol can be used as characteristic marker substances for different modified atmosphere Packaged apricots. The flavor quality of medium gas transmission packaging (16.30%~16.60% O2+2.50%~ 3.00% CO2) was relatively good during storage.
