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Dynamic changes in volatile organic compounds of cherry tomato fruits during storage at different temperatures using HS-GC-IMS

文献类型： 外文期刊

作者： Guan, Sihui 1 ; Yang, Fei 3 ; Yao, Jinxiao 3 ; Liu, Chaochao 4 ; Wang, Rongqing 2 ; Ruan, Meiying 2 ; Yao, Zhuping 2 ; Liu, Chenxu 2 ; Wan, Hongjian 2 ; Li, Zhimiao 2 ; Diao, Ming 1 ; Cheng, Yuan 2 ;

作者机构： 1.Shihezi Univ, Coll Agr, Shihezi 832003, Peoples R China

2.Zhejiang Acad Agr Sci, Vegetable Res Inst, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China

3.Zhoushan Acad Agr Sci, Zhoushan 316000, Peoples R China

4.Xianghu Lab, Hangzhou 311231, Peoples R China

关键词： Cherry tomato quality; Low-temperature storage; Volatile organic compounds (VOCs); Headspace-gas chromatography-ion mobility; spectrometry (HS-GC-IMS); Flavor regulation mechanism

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 218 卷

页码：

收录情况： SCI

摘要： Cherry tomatoes are widely appreciated for their distinctive taste and aroma. To explore the impact of low temperatures on the quality and flavor of ripe red tomatoes, this study examined changes in the volatile organic compounds (VOCs) in fruits stored at 4 degrees C and 25 degrees C using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A flavor fingerprint was developed using topographic plots, identifying 75 VOCs predominantly associated with aldehydes, ketones, alcohols, esters, and other compounds such as acids, sulfides, and furans. During storage at 4 degrees C, the primary volatile compounds identified were 6-methyl-5-hepten-2-one, butanol, and 1-penten-3-ol. In contrast, at 25 degrees C, 2-hexenal, hexanal, and acetic acid were the predominant compounds. Notably, storage at 25 degrees C was more effective in preserving the C6 aldehydes, which are known for their fresh, green, fatty, fruity, and sweet aromas. Principal component analysis (PCA) and fingerprint similarity analysis (FSA) clearly differentiated the samples based on their storage temperature and duration, highlighting significant shifts in the flavor profile over time. Additionally, heat map clustering analysis supported the PCA results, further revealing differences and similarities among the samples. The study found that storage at 4 degrees C helped maintain the sensory quality, color, firmness, and soluble solids content (SSC) of the cherry tomatoes harvested at the red ripe stage. Significant correlations between fruit quality traits and certain VOCs suggest that key physicochemical indicators are closely tied to aroma compound dynamics during storage. However, the content of most VOCs decreased under refrigeration, indicating a reduction in flavor complexity at low temperatures. These findings contribute valuable insights into how storage conditions influence the flavor profile of cherry tomatoes and may guide optimization of postharvest storage protocols to balance quality retention and flavor preservation.

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