‘Gonggan’ mandarin (Citrus reticulata cv.Gonggan) is a cultivated high-quality citrus variety in South China.However, the flavor of ‘Gonggan’ fruits deteriorates rapidly during postharvest storage.This study aimed to explore the change of flavor quality and flavor compounds in ‘Gonggan’ fruits during postharvest storage at room temperature (20 ℃) and low temperature (7.5 ℃).The aroma volatile compounds in fruit pulps were extracted with a solid phase microextraction (SPME) fiber and analyzed using gas chromatography-mass spectrum (GC-MS).During storage, there were no significant changes in the “sweetness” quality, the “sourness” quality, soluble solid content, and titratable acid content.However, the deterioration of “aroma” quality was the major change of flavor quality in ‘Gonggan’ fruits.Among the 23 major aroma volatile compounds in ‘Gonggan’ fruits, the content of 16 volatiles decreased significantly in the early stage of storage (0-12 days), and the content of other three volatiles decreased significantly in the late stage of storage (12-28 days).These results indicated that the decrease of the content of aroma volatile compounds such as ethyl butanoate, β-myrcene, D-limonene, linalool, 1-octanal, and 1-decanal was the main reason for the postharvest flavor deterioration of ‘Gonggan’ fruits, and the early stage of storage was the key period for the change of aroma volatile compounds.In addition, refrigerated storage could effectively delay the decline of the content of four volatiles in the early stage of storage and the decrease of three volatiles in the late stage of storage. These results indicated that refrigerated storage was an effective technique to delay the postharvest flavor deterioration of ‘Gonggan’ fruits.The results of this study would facilitate the understanding of postharvest changes of aroma compounds in ‘Gonggan’ fruits and provide a theoretical basis for the innovation of postharvest preservation technology for ‘Gonggan’ fruits.
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