Evaluating Ice-Temperature Storage Efficacy on Volatile Compounds in Blue Honeysuckle (Lonicera caerulea L.) by Combining GC-IMS and GC-MS

文献类型： 外文期刊

第一作者： Li, Tianbo

作者： Li, Tianbo;Qin, Dong;Huo, Junwei;Jia, Xiaoyu;Li, Jiangkuo;Zhang, Peng;Jia, Xiaoyu;Li, Jiangkuo;Zhang, Peng;Wu, Di;Chen, Tong

作者机构：

关键词： blue honeysuckle; ice temperature storage; GC-IMS; GC-MS; volatile compounds; TEM; small berry

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 7 期

页码：

收录情况： SCI

摘要： This study evaluated the efficacy of ice-temperature storage (-1 degrees C) in preserving volatile compounds (VOCs) in blue honeysuckle (Lonicera caerulea L.) as compared to conventional low-temperature (4 degrees C) and freezing (-3 degrees C) storage for 84 d with a 14 d interval. As a flavor-rich berry highly susceptible to postharvest VOC loss, VOC contents and ultrastructural variations were systematically analyzed by coupling gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-mass spectrometry (GC-MS), and transmission electron microscopy (TEM). GC-IMS and GC-MS detected 25 and 62 VOCs, respectively, with ice-temperature storage demonstrating well maintaining VOC varieties and relative concentrations. Moreover, TEM analysis further revealed that ice-temperature storage maintained normal cellular ultrastructure integrity, particularly in cell wall organization and organellar morphology. These results conclusively establish ice-temperature storage as the optimal method for preserving both biochemical composition and cytological architecture in blue honeysuckle, thereby providing a scientific foundation for optimizing postharvest protocols and advancing cold-chain technologies for perishable berry fruits.

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