Effects of GA4+7 applied during growth period on the changes of volatile organic compounds in Huangguan pear during storage
In order to investigate the effect of long-term application of Gibberllin A4+7(GA4+7)on the aroma quality of pear fruits during storage,this study used headspace solid-phase microextraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography/time of flight mass spectrometry(GC×GC/TOFMS)for analysis.The volatile compounds,including esters,alkenes,alcohols,aldehydes,ketones,alkanes,aromatics,and sulfides were detected in control group and treatment group.Among them,esters,alcohols,aldehydes,and alkenes are the main volatile aroma components.At the beginning of storage,Gibberllin A4+7 treatment group had the highest total mass concentration and number of volatile substances,which was 1.72 times that of the control group of pears.However,after 50 days of storage,the mass concentration and number of volatile substances in the Gibberllin A4+7 treatment group decreased rapidly.Besides,principal component analysis and heat map analysis showed that there was a significant difference in aroma changes between the Gibberllin A4+7 treatment group and the control group during storage.Further aroma analysis shows that Gibberllin A4+7 treatment can increase the mass fraction of fruit aroma types on the day of fruit storage,but can reduce the fruit aroma types of pear fruits during storage.These results comprehensively elucidated the effects of Gibberllin A4+7 on the volatile components of pear fruit during storage,and provided important theoretical support for the determination of pear storage period and production management.
Huangguan pearplant growth regulatorvolatile organic compoundsgas chromatography/time-of-flight mass spectrometry(TOFMS)ABC's of perfumery system
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