文献类型： 外文期刊

作者： Liu, Xin-Cheng ¹ ; Tang, Yu-Qing ¹ ; Li, Yin-Chun ² ; Li, Shao-Jia ² ; Yang, Hui-Dong ¹ ; Wan, Shui-Lin ¹ ; Wang, Yu-Ting ¹ ; Hu, Zhong-Dong ¹ ;

作者机构： 1.Jiangxi Acad Agr Sci, Inst Hort, Nanchang 330200, Peoples R China

2.Zhejiang Univ, Coll Agr & Biotechnol, Hangzhou 310058, Peoples R China

3.Jiangxi Key Lab Hort Crops Fruit Vegetable & Tea B, Nanchang 330200, Peoples R China

4.Nanchang Key Lab Germplasm Innovat & Utilizat Frui, Nanchang 330200, Peoples R China

关键词： Citrus; Postharvest storage; Sensory evaluation; Flavor; Volatile organic compound

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 22 卷

页码：

收录情况： SCI

摘要： Xinyu mandarin is popular for its good flavor, but its flavor deteriorates during postharvest storage. To better understand the underlying basis of this change, the dynamics of the sensory profiles were investigated throughout fruit ripening and storage. Sweetness and sourness, determined especially by sucrose and citric acid content, were identified as the key sensory factors in flavor establishment during ripening, but not in flavor deterioration during storage. Postharvest flavor deterioration is mainly attributed to the reduction of retronasal aroma and the development of off-flavor. Furthermore, sugars, acids and volatile compounds were analyzed. Among the 101 detected volatile compounds, 10 changed significantly during the ripening process. The concentrations of 15 volatile components decreased during late postharvest storage, among which alpha-pinene and D - limonene were likely to play key roles in the reduction of aroma. Three volatile compounds were found to increase during storage, associated with off-flavor development.