Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (6): 1251-1256.DOI: 10.3969/j.issn.1000-2561.2020.06.025

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Change of Aroma Components in Different Storage Conditions of Kiwifruit

CHEN Yiting1,3,LAI Ruilian1,FENG Xin1,3,CHENG Chunzhen2,ZHONG Chunshui1,GAO Minxia1,3,WU Rujian1,*()   

  1. 1. Fruit Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China
    2. Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
    3. Research Centre for Engineering Technology of Fujian Deciduous Fruits, Fuzhou, Fujian 350013, China
  • Received:2019-03-08 Revised:2019-10-17 Online:2020-06-25 Published:2020-07-30
  • Contact: WU Rujian


The fruits of Actinidia deliciosa cv. Miliang-1 were used as the materials to identify the aroma components of kiwifruit, and the changes in different storage conditions that treated at 25 ℃, 4 ℃ and ABA were studied using a gas chromatography-mass spectrometry. There were 38 aroma components in kiwifruit, with aldehyde and alcohol as the main aroma components. Hexenal, aldehyde and 1-hexanol accounted for 39.25%-61.15%, 12.63%-18.15% and 4.22%-11.60% of the aroma components. Compared with the CK group, the relative content of hydrocarbons, esters and alcohols increased, while the relative content of aldehydes decreased after stored at 25 ℃. The relative content of hydrocarbons and esters increased, and aldehydes and alcohols decreased after treated at 4 ℃. When treated by ABA, the relative content of hydrocarbons, aldehydes and esters increased, while the relative content of alcohols decreased. The results reflected in this study would provide a scientific basis for the storage and softening mechanism research of kiwifruit.

Key words: kiwifruit, aroma components, gas chromatography-mass spectrometry, low temperature, abscisic acid

CLC Number: