Effect of Different Maturity on Quality and Aroma Composition of <i>C. lancifolius</i> Fruit

KONG Fangnan; LI Xinrong; ZHAO Jing; ZHOU Zhiluo; ZHOU Caixia; YAN Zhenling; LUO Peisi; ZHUO Fuchang; HUANG Lijun; WEI You

doi:10.13386/j.issn1002-0306.2023020064

Volume 45 Issue 1

Dec. 2023

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Science and Technology of Food Industry > 2024 > 45(1): 63-71. > DOI: 10.13386/j.issn1002-0306.2023020064

KONG Fangnan, LI Xinrong, ZHAO Jing, et al. Effect of Different Maturity on Quality and Aroma Composition of C. lancifolius Fruit[J]. Science and Technology of Food Industry, 2024, 45(1): 63−71. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020064.

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Effect of Different Maturity on Quality and Aroma Composition of C. lancifolius Fruit

1.
Guangxi South Subtropical Agricultural Science Research Institute, Guangxi Academy of Agricultural Sciences, Longzhou 532415, China
2.
Guangxi Subtropical Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530001, China

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Received Date: February 07, 2023
Available Online: November 27, 2023

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Abstract

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).
- Cyclocodon lancifolius (Roxburgh) Kurz,
- maturity,
- fruit quality,
- aroma components

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