Effect Of Postharvest Treatment With Organic Acids On Volatile Compounds And Quality Of Peach Fruit (cv. Hakuho) During Storage

Oganic acids could be used as new chemical elicitors for controling the rot of fruit.The volatile flavor compounds and character impact compounds(CIC) of peach fruit(cv.Hakuho) were analyzed with SPME-GC-MS.The changes of CIC,sensory analysis and qualities were also studied on peach fruit treated with 17mM malic acid, 12mM citric acid and 7mM oxalic acid during ambient and low temperature storage. The results showed as below:1.For peaches storaged at ambient temperature,63 kinds of volatile compounds were found in fruit(cv.Hakuho),the main volatile compounds included hexanal, (E)-2-hexenal,benzaldehyde,(E,E)-2,4-heptadienal,1-pentanol,1-hexanol, (E)-2-hexen-1-ol,linalool,2-propanone,ethyl acetate,(Z)-3-hexen-1-ol acetate, (E)-2-hexen-1-ol acetate,γ-decalactone,d-decalactone and naphthalene.For ones storaged at low temperature,61 kinds of volatile compounds were found,and the main volatile compounds were(E,E)-2,4-hexadienal,acetal,hexanal,(E)-2-hexenal, benzaldehyde,(E,E)-2,4-heptadienal,1-hexanol,(E)-2-hexen-1-ol,linalool, (Z)-3-hexen-1-ol acetate,(E)-2-hexen-1-ol acetate and naphthalene.2.The character impact compounds were identified,green aroma were as hexanal,(E)-2-hexenal,(Z)-3-hexen-1-ol,1-hexanol and(E)-2-hexen-1-ol,and fruity aroma were as ethyl acetate,benzaldehyde,γ-decalactone,d-decalactone andγ-dodecalactone.3.Malic acid treat-meat promoted significantly the total volatile compounds of fruits during ambient storage.However,low temperature inhibited obviously the total volatile compounds.Malic acid also delayed the decrease on CIC of green aroma,and the increase on CIC of fruity aroma during ambient storage.During low temperature storage the release was restrained on CIC of green aroma,and CIC of fruity aroma was delayed the increase,except for ethyl acetate and benzaldehyde.Sensory analysis of firmness,taste and aroma in treated fruit was lower than that in the control during ambient storage.However,firmness and taste were lower,peel colour and aroma were higher during low temperature storage.Malic acid postponed the decrease on firmness and titratable acid(TA),maintained Vc content,lowed TSS and TSS/TA during ambient and low temperature storage.4.No significant differences were found on volatile compounds of peaches treated with citric acid and oxalic acid during ambient storage.Both acids delayed the decrease on TA and maintained Vc content;however,no significant differences were noticed on firmness,TSS,TSS/TA and sensory analysis.