Food and Fermentation Industries >

2022 , Vol. 48 >Issue 10: 177 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027888

Study on the quality and volatile compounds of Hongmei apricot with different maturity

  • HOU Xiaojian ,
  • ZHANG Haoyu ,
  • ZHANG Guangdi ,
  • ZHANG Kunming ,
  • XU Chang ,
  • JIANG Cang
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  • 1(School of Food and Wine, Ningxia University, Yinchuan 750021, China)
    2(Ningxia Key Laboratory of Food Microbiology Application Technology and Safety Control, Yinchuan 750021, China)
    3(Technology Innovation Center of Ningxia Conservatory Horticulture (Ningxia University), Yinchuan 750021, China)
    4(School of Agriculture, Ningxia University, Yinchuan 750021, China)
    5(Ningxia Hongmeixing Technology Development Co. Ltd., Guyuan 756000, China)

Received date: 2021-05-07

  Revised date: 2021-06-16

  Online published: 2022-06-10

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Abstract

This study explored the effect of different maturity on the quality characteristics and volatile substances of Hongmei apricot by the conventional index test and gas chromatography-ion mobility spectroscopy (GC-IMS). The results showed that the content of sugar and soluble solids in the fruit of Hongmei apricot tends to increase with the ripening process from green-pale green(G-PG) to yellow (Y). The content of soluble sugar increased from 8.2% to 8.5%, and soluble solids increased by 31.23%. The content of total acid decreased gradually by 40.38%. The content of vitamin C decreased first and then increased, and the highest value was 17.27 mg/100g in the yellow period. Moreover, there were 45 kinds of volatile organic compounds in Hongmei apricot of different maturity levels, in which 21 kinds of qualitative substances, mainly including 8 kinds of aldehydes, 6 kinds of alcohols, 4 kinds of ketones, 3 kinds of esters. As the maturity of Hongmei apricot increased, the peak volume of 3-hydroxy-2-butanone, ethyl acetate and butyl acetate showed an increasing trend, while iso-amyl alcohol, n-hexanol, butyraldehyde and trans-2-hexen-1-ol showed the opposite trend. This study reveals the differences in quality and volatile substances of Hongmei apricot at different maturity levels and provides a scientific basis for further processing and utilization of Hongmei apricot.

Key words： Hongmei apricot; ripeness; quality characteristic; volatile compounds

Cite this article

HOU Xiaojian , ZHANG Haoyu , ZHANG Guangdi , ZHANG Kunming , XU Chang , JIANG Cang . Study on the quality and volatile compounds of Hongmei apricot with different maturity[J]. Food and Fermentation Industries, 2022 , 48(10) : 177 -182 . DOI: 10.13995/j.cnki.11-1802/ts.027888

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