| Title: | Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages |
| Author(s): | Zhu X; Li Q; Li J; Luo J; Chen W; Li X; |
| Address: | "State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China. xiaoyang_zhu@scau.edu.cn. State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China. lqm209@126.com. State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China. leegun@scau.edu.cn. State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China. luojun125335.cool@163.com. State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China. wxchen@scau.edu.cn. State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China. lxp88@scau.edu.cn" |
| DOI: | 10.3390/molecules23102456 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Aromatic compounds are important for fruit quality and can vary among fruit cultivars. Volatile compounds formed during the ripening of two banana cultivars, Brazilian and Fenjiao, were determined using headspace solid-phase micro-extraction (SPME) and gas chromatography coupled with mass spectrometry (GC-MS). These two cultivars exhibited different physiological characteristics during storage. Fenjiao fruit exhibited faster yellowing and softening, a higher respiration rate and greater ethylene production. Also, the soluble sugar content in Fenjiao fruit was much higher than in Brazilian fruit. In total, 62 and 59 volatile compounds were detected in Fenjiao and Brazilian fruits, respectively. The predominant volatile components isoamyl acetate, butanoic acid, 3-methyl-3-methylbutyl ester, hexanal, trans-2-hexenal and 1-hexanol varied during ripening stages. Moreover, esters were more abundant in Fenjiao, and propanoic acid 2-methylbutyl ester, and octanoic acid were only detected in Fenjiao. These compounds contribute to the unique flavors and aromas of the two cultivars" |
| Keywords: | "Aldehydes/chemistry Brazil Chromatography, Gas Esters/chemistry Fruit/*chemistry/growth & development Hexanols/chemistry Musa/*chemistry/growth & development Pentanols/chemistry Solid Phase Microextraction Volatile Organic Compounds/*chemistry banana cult;" |
| Notes: | "MedlineZhu, Xiaoyang Li, Qiumian Li, Jun Luo, Jun Chen, Weixin Li, Xueping eng CARS-32-09/Agriculture Research System of China/ 2016YFD0400103/National Key Research and Development Program/ Switzerland 2018/09/28 Molecules. 2018 Sep 25; 23(10):2456. doi: 10.3390/molecules23102456" |
