Food and Fermentation Industries >

2024 , Vol. 50 >Issue 20: 136 - 144

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037876

Changes in main physical and chemical quality and volatile components of five pomelo fruits at different maturation stages

  • ZHANG Yaohai ,
  • ZHANG Nian ,
  • GONG Lei ,
  • WANG Chengqiu ,
  • ZHAO Qiyang ,
  • CHEN Aihua ,
  • CUI Yongliang ,
  • HE Yue ,
  • LI Jing
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  • 1(Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences, Chongqing 400712, China)
    2(Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China)
    3(National Citrus Engineering Research Center, Chongqing 400712, China)
    4(Key Laboratory of Detection Technology of Focus Chemical Hazards in Animal-derived Food for State Market Regulation, Wuhan 430075, China)

Received date: 2023-11-06

  Revised date: 2023-12-06

  Online published: 2024-11-01

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Abstract

To investigate the dynamic changes of physical and chemical quality and volatile components during the growth process of pomelo fruits, five characteristic pomelo fruits (Dongfengzao pomelo, Changshou Shatian pomelo, Liangping pomelo, Long′an pomelo, and Fengdu Hongxin pomelo) from southwest China were selected.The main physical and chemical quality and volatile components in the five mature stages were analyzed.For the external quality, the weight and horizontal and vertical diameter of pomelo fruit were in direct proportion to maturity, while the peel thickness was in inverse proportion.For the internal quality, the juice yield, edible rate, and soluble solid contents of pomelo fruit all increased, and the titratable acid content decreased significantly.With the extension of maturity, vitamin C content increased first and then decreased.A total of 52 volatile components were detected in the fruits of 5 varieties of pomelo, including 20 terpenes (10 monoterpenes and 10 sesquiterpenes), 9 alcohols, 10 aldehydes, 8 esters, 2 ketones, and 3 others.As the maturity period prolonged, the total amount of volatile substances followed the pattern:commercial maturity period>mature color transition period>growth and expansion period>young fruit period>expansion period.As the maturity period extended, the proportion of terpenes remained the highest, ranging from 82.8% to 96.4%.Limonene was the most abundant terpene substance, accounting for 67.7%-90.1% of terpenes.Its variation pattern was consistent with that of terpenes and total volatile compounds.Myrcene, β-pinene and α-pinene were relatively abundant monoterpene substances.α-Caryophyllene, germacrene D, and β-caryophyllene were also relatively abundant sesquiterpene substances.Alcohols and aldehydes were volatile substances second only to terpenes, accounting for 1.6%-13.4% and 0.3%-6.8%, respectively.In addition, a small amount of esters, ketones, and other substances were also present in pomelo fruits.This article provides a basis for exploring the nutritional quality characteristics of pomelo fruits in China and also provides data support for the processing and utilization of pomelo fruit resources.

Key words： pomelo; maturity; physical and chemical quality; volatile components; terpenes

Cite this article

ZHANG Yaohai , ZHANG Nian , GONG Lei , WANG Chengqiu , ZHAO Qiyang , CHEN Aihua , CUI Yongliang , HE Yue , LI Jing . Changes in main physical and chemical quality and volatile components of five pomelo fruits at different maturation stages[J]. Food and Fermentation Industries, 2024 , 50(20) : 136 -144 . DOI: 10.13995/j.cnki.11-1802/ts.037876

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