Changes in volatile organic compound composition during the ripening of 'Nanguoli' pears (Pyrus ussuriensis Maxim) harvested at different growing locations

文献类型： 外文期刊

第一作者： Li, Guopeng

作者： Li, Guopeng;Jia, Huijuan;Wu, Ruiyuan;Teng, Yuanwen;Li, Guopeng

作者机构：

期刊名称：JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY （ 影响因子：1.641； 五年影响因子：1.616 ）

ISSN： 1462-0316

年卷期： 2013 年 88 卷 5 期

页码：

收录情况： SCI

摘要： Aroma is an important sensory attribute of fruit that is influenced by the presence of volatile organic compounds (VOCs). Esters were the most prominent volatile compounds in Pyrus ussuriensis fruit, and endowed a 'fruity' or 'sweet' note to the fruit. We investigated differences in the VOCs in ripening 'Nanguoli' pear (P ussuriensis Maxim) fruit harvested at two different locations [at Anshan, Liaoning Province (ASLN) and at Liaoyuan, Jilin Province (LYJL)] using principal component analysis. Qualitative and quantitative analyses showed that volatile esters were the major VOCs during fruit ripening. The main VOCs were ethyl butanoate, ethyl hexanoate, and hexyl acetate, followed by aldehydes and terpenes, among which the main constituents were hexanal, E-2-hexenal, and alpha-farnesene. The concentrations of terpenes were higher in fruit grown at ASLN than in fruit grown at LYJL. Ester and terpene concentrations were affected by the stage of ripening, and by location, to some extent. Ripening stage and location affected the production and relative compositions of VOCs in 'Nanguoli' pear fruit.

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