Effect of Different Maturity on Quality and Aroma Composition of C. lancifolius Fruit
2024
Fangnan KONG | Xinrong LI | Jing ZHAO | Zhiluo ZHOU | Caixia ZHOU | Zhenling YAN | Peisi LUO | Fuchang ZHUO | Lijun HUANG | You WEI
In this study, the quality and aroma components of Cyclocodon lancifolius fruit were examined at various stages of maturity to identify the optimal harvest maturity. The result showed that the appearance and nutritional quality of C. lancifolius fruit varied significantly at different maturities. With the increase of maturity level, the color of fruit skin changed from green to red-brown to purple-black, and the longitudinal diameter and fruit shape index showed a decreasing and then increasing trend, with maximum fruit shape index at maturity I. The weight, hardness, titratable acid content all trended upwards and then downwards, with maximum weight and hardness at maturity IV. The transverse diameter, soluble solids content and vitamin C content showed an increasing trend, with maturity V having the highest soluble solids content and vitamin C content. GC-MS analysis showed that the aroma components and contents of C. lancifolius fruit varied greatly with different maturities. Alcohols, terpenoids and alkanes were the main types of aromatic substances in C. lancifolius fruit. Among them, (E)-2-Hexenol and geraniol were the main aroma substances common to all maturities and contributed differently to the flavor of the fruits at different maturity stages, while herbal, floral and fruity aromas were the typical aroma characteristics of C. lancifolius fruit. Principal component analysis showed that the highest overall score for fruit quality was obtained for C. lancifolius fruit with maturity IV. In summary, the harvesting standard of C. lancifolius fruit was maturity III~V (140~150 days after flowering), and the best quality and flavor of fresh fruits were harvested at maturity IV (145 days after flowering).
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Directory of Open Access Journals