Volatile profile of postharvest hardy kiwifruits treated with chitosan-silica nanocomposite coatings

文献类型： 外文期刊

第一作者： Cao, Mengyuan

作者： Cao, Mengyuan;Han, Lijun;Zhuang, Ming;Wang, Shiyu;Yang, Mingqin;Gui, Momo;Qiao, Chengkui;Pang, Rongli;Guo, Linlin;Qiao, Chengkui

作者机构：

关键词： Hardy kiwifruit; Chitosan; Silica nanoparticles; Volatile compounds; HS-SPME-GC-MS; Odor activity value

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 205 卷

页码：

收录情况： SCI

摘要： Chitosan (CTS) is a natural polysaccharide derived from the deacetylation of chitin. Chitosan-based coatings are widely used for the preservation of hardy kiwifruits. However, the effect of chitosan-based coating on fruit flavor during ripening is rarely reported. In this study, the postharvest qualities of hardy kiwifruits were investigated using chitosan coating and chitosan-silica nanoparticle coating (CTS-SiNPs) during storage at 25 degrees C and 4 degrees C. Physicochemical analyses showed that chitosan coating extended the shelf-life by delaying ripening and maintaining higher quality than uncoated fruits, and CTS-SiNPs treatment showed a superior preservation effect compared to CTS treatment. Untargeted metabolomics analysis based on HS-SPME-GC-MS was used to comprehensively evaluate the volatile profiles of hardy kiwifruits during postharvest storage. The metabolomics analysis showed that two chitosan coating treatments greatly delayed the accumulation of most volatiles while delaying the ripening process, and the differential volatiles were mostly involved in the terpenoids biosynthesis pathway. Notably, most green leaf volatiles (C6/C9 aldehydes, esters and alcohols) and methyl salicylate were upregulated in the CTS-SiNPs coating groups. In addition, odor activity value (OAV) was used to characterize the key aroma-active compounds and odor profiles. A total of 32 compounds were identified as key aroma-active compounds (OAV >= 1) in hardy kiwifruits. The odor profile evaluation showed that the CTS-SiNPs coating treatment enhanced the intensity of the "herbal" odor, while reducing the intensity of "sweet" and "floral" odors in hardy kiwifruits at the eating-ripe stage.

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