Effects of Harvesting Period and Storage Duration on Volatile Organic Compounds and Nutritive Qualities of Alfalfa
文献类型： 外文期刊
作者： Yuan, Ning 1 ; Sun, Lin 4 ; Du, Shuai 5 ; Ge, Gentu 1 ; Wang, Zhijun 1 ; Li, Yuyu 1 ; Bao, Jian 2 ; Zhao, Muqier 3 ; Si, Qiang 2 ; Hao, Junfeng 1 ; Jia, Yushan 1 ;
作者机构： 1.Inner Mongolia Agr Univ, Coll Grassland Resources & Environm, Hohhot 010019, Peoples R China
2.Inner Mongolia Agr Univ, Key Lab Forage Cultivat Proc & High Efficient Uti, Minist Agr & Rural Affairs, Hohhot 010019, Peoples R China
3.Inner Mongolia Agr Univ, Key Lab Grassland Resources, Minist Educ, Hohhot 010019, Peoples R China
4.Inner Mongolia Acad Agr & Anim Husb Sci, Inner Mongolia Engn Res Ctr Dev & Utilizat Microb, Hohhot 010031, Peoples R China
5.Zhejiang Univ, Inst Feed Sci,Minist Agr & Rural Affairs,Key Lab, Natl Engn Lab Biol Feed Safety & Pollut Prevent &, Key Lab Mol Nutr,Minist Educ,Key Lab Anim Nutr &, Hangzhou 310058, Peoples R China
关键词： alfalfa; VOCs; nutritional quality; harvest period; storage duration; HS-SPME-GC-MS
期刊名称：AGRICULTURE-BASEL （ 影响因子：3.408； 五年影响因子：3.459 ）
ISSN：
年卷期： 2022 年 12 卷 8 期
页码：
收录情况： SCI
摘要： Harvest time and storage time had significant effects on nutrient quality and Volatile Organic Compounds (VOCs) of alfalfa. The objective of this study was to use headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze alfalfa at different harvest periods (budding stage, early blooming, full blooming), and storage for 0 d, 90 d, 180 d, 270 d, and 360 d, the dynamic changes in VOCs and nutritional quality. Results indicated that ketones, aldehydes, alcohols and esters were the main volatile components of alfalfa VOCs, accounting for 87.41%, 88.57% and 90.85% of the total volatile components at budding stage, early blooming and full blooming, respectively. VOCs and nutrient quality of alfalfa varied significantly in different harvest periods; delayed harvesting significantly reduced alfalfa aldehydes, alcohols, crude protein (CP), and total digestible nutrients (TDN) and significantly increased ketone, dry matter (DM), acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents (p < 0.05). After Comprehensive consideration of the yield, nutritional quality and VOCs of alfalfa, the best harvest time was determined to be the budding stage. The VOCs and nutrient quality of alfalfa were significantly different at different storage durations, and ketones, ADF and NDF were significantly increased and significantly reduced DM, CP and TDN (p < 0.05). Ketone content and neutral detergent fiber (NDF) content had a significant positive correlation, (NDF F = 5.5, p = 0.024). Storage 360 d 2-methylbutyraldehyde (musty), 1-octen-3-one (earthy musty odor) content increased. These may be the key compounds that causes the smell of fresh alfalfa to fade away and a musty smell to emerge.
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