Volatilomic profiling of controlled atmosphere stored blue honeysuckle fruit using GC-MS, E-nose, and GC-IMS
文献类型： 外文期刊
作者： Xiao, Zhen 3 ; Jing, Qiuju 6 ; Xie, Shuangyu 6 ; Sun, Jinhui 3 ; Che, Jianing 7 ; Huo, Junwei 1 ; Sui, Xiaonan 1 ; Lan, Yaqi 5 ; Zhang, Yan 1 ;
作者机构： 1.Northeast Agr Univ, Heilongjiang Green Food Sci Res Inst, Harbin 150030, Peoples R China
2.Northeast Agr Univ, Natl Local Joint Engn Res Ctr Dev & Utilizat Small, Harbin 150030, Peoples R China
3.Northeast Agr Univ, Coll Hort & Landscape Architecture, Harbin 150030, Peoples R China
4.Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China
5.South China Agr Univ, Guangdong Prov Key Lab Funct Food Act Subst, Guangzhou 510642, Peoples R China
6.Heilongjiang Acad Agr Sci, Hort Branch, Harbin 150069, Peoples R China
7.Heilongjiang Inst Qual Supervis & Testing, Harbin 150023, Peoples R China
关键词： Haskap fruits; Postharvest; Volatiles; GC-MS; GC-IMS
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）
ISSN： 0925-5214
年卷期： 2025 年 230 卷
页码：
收录情况： SCI
摘要： Blue honeysuckle fruits (Lonicera caerulea L.) is a small berry valued for its diverse bioactivities, though it presents challenges in storage and transportation. Volatile compounds are commonly linked to the quality of fruits and vegetables. This study examined the effects of controlled atmosphere (CA) storage on the quality and volatile composition of blue honeysuckle fruits. The fruits were stored under low CO2 (L-CO2: 5 % O2, 10 % CO2, and 85 % N2), high CO2 (H-CO2: 5 % O2, 20 % CO2, and 75 % N2), and normal condition (control) for 28 d. Results showed that L-CO2 optimally maintained physicochemical properties: highest total phenolic content (TPC, 55.61 mg GAE/g DW), lowest lipid peroxidation (MDA=319.03 nmol/g FW), and stable sugar/acid ratio. The volatile profiles were analyzed using gas chromatography coupled with mass spectrometry (GC-MS), electronic nose (E-nose), and gas chromatography coupled with ion mobility spectrometry (GC-IMS). H-CO2 treatment was most effective in stabilizing the volatile profile of stored fruits, preserving key aldehydes such as hexanal and 2-hexenal. Overall, L-CO2 treatment maintained physical and chemical properties, while H-CO2 treatment better preserved flavor by minimizing volatile loss and reducing off-flavor formation.
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