Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit

• Published in: Flavour and fragrance journal Vol. 39; no. 5; pp. 282 - 292
• Main Authors: Li, Aoting, Liu, Kang, Segbo, Silas, Gao, Zhihong
• Format: Journal Article
• Language: English
• Published: Chichester Wiley Subscription Services, Inc 01-09-2024
• Subjects: Aldehydes; ALT; Apricots; Aroma; Aroma compounds; aroma substances; Cultivars; Damascenone; Developmental stages; Electronic noses; Enzyme-linked immunosorbent assay; Esters; Fruits; Gas chromatography; Headspace; HPL; Immunoassay; Japanese apricot; Ketones; Limonene; Linalool; Low temperature; Mass spectrometry; Mass spectroscopy; Prunus mume; Room temperature; storage condition; Synthesis; Terpenes; TPS; Volatile compounds
• ISSN: 0882-5734; 1099-1026
• DOI: 10.1002/ffj.3797

Fruit aroma of Japanese apricot is distinct, and the specific volatile compounds are not clearly known during fruit development and during post‐harvest stage. This study therefore aimed to explore the volatile compounds present during these stages. The volatile compounds were analysed by headspace solid‐phase microextraction and gas chromatography–mass spectrometry. OAV, PCA and electronic nose techniques were used to determine the characteristic aroma components. Enzyme‐linked immunoassay (ELISA) was also applied to determine the activity of enzymes. The results showed that in the cultivars ‘Xiyeqing’ a total of 52 components that included 20 terpenes, 15 aldehydes, 9 esters, 3 ketones and 5 other substances were detected during fruit development and post‐harvest stage. While in the cultivar ‘Xiaoyezhugan’ a total of 49 components that included 25 terpenes, 7 aldehydes, 11 esters, 1 alcohol, 3 ketones and 2 other substances were also detected during fruit development and post‐harvest stage. We concluded that the characteristic volatile compounds of mature Japanese apricot fruit were (+)‐limonene, linalool, damascenone, β‐damascenone and nonanal, finding the basis for the fruity, floral and sweet aroma of the Japanese apricot fruit. Further analysis indicated that low temperature inhibited the synthesis of esters and terpenes, and dark conditions were more favourable to the synthesis of volatile compounds than light conditions. Short‐term storage of Japanese apricot fruit at room temperature and dark conditions was conducive for the maintenance of volatile compounds, and low‐temperature storage was the most destructive to the fruit volatile compounds. These findings form a theoretical foundation for exploring the specific volatile compound of Japanese apricot and helped to determine the optimal storage condition of post‐harvest stage for Japanese apricot fruit.
In this study, we pay attention to the characteristic volatile compounds of mature Japanese apricot fruit. And find out the effects of different storage conditions on the volatile compounds of Japanese apricot fruits and the activities of key enzymes in the biosynthesis pathway of volatile compounds.