《食品工业科技》F5000论文展播：基于气相离子迁移谱分析不同贮藏条件下番荔枝的风味变化（2022年）

Objectives: Annona squamosa L. also known as sakiya, Buddha's head fruit, Lai cone fruit, its flesh is fresh, sweet taste, taste dense, fragrant, not only contains rich protein, essential amino acids, vitamins and minerals, etc. In addition, the mushrooms, annonolactones and alkaloids in the fruit have good antioxidant and antitumor activities. Although cherimoya is rich in nutrition and unique in flavor, it is very easy to spoil and spoil after harvest due to its very short ripening period. Therefore, it is of scientific significance to study the changes of volatile flavor components in the process of preservation and improve shelf life of cherimoya. In this paper, GC-IMS technology was used to analyze the volatile flavor components of cherimoya under different storage methods, and the influence of different preservation methods on the shelf life of cherimoya was discussed.

Methods: GC-IMS technology was used to analyze 25 ℃, 4 ℃ and fresh-keeping agent: Changes of volatile flavor components of Cherimoya during different storage time under three storage methods of 1-MCP (0.8 μL/L methylcyclopropene) and SNP (0.5 mmol/L exogenous NO), and the best preservation method was obtained by fingerprint technology combined with principal component analysis.

Results: 

Cherimoya was a leaping fruit with a short respiratory period. According to the fingerprint test results, the main volatile components of fresh cherimoya were ethanol, propanaldehyde, butanedione, ethyl acetate and pentanedione, etc., mainly alcohols, aldehydes and ketones, etc. With the extension of storage time, the main volatile components were metabolized into small molecular alcohols and ketones such as propanol and valeraldehyde. At 25 ℃, the volatile flavor components of cherimoya increased significantly with the extension of storage time, and the main volatile components were propanol, valeraldehyde and 2, 3-acetyl acetone. The results of PCA analysis showed that with the extension of storage time, samples were distributed from right to left in the PCA diagram, that was, at 25 ℃, storage time had a great influence on the changes of volatile flavor components of cherimoya, and the quality of cherimoya gradually decreased with the extension of storage time. Therefore, the different storage time models of cherimoya could be established and the storage time of cherimoya can be quickly judged. Under the condition of 4 ℃, two preservative agents, 1-MCP and SNP, and a single treatment at 4 ℃, the experimental group and the control group (25 ℃) could be well separated in the PCA result diagram, indicating that the volatile flavor components of the experimental group and fresh samples were significantly different. At the same time, the experimental results showed that the fresh-keeping effect after adding the fresh-keeping agent was better than that of direct treatment at 4 ℃. The flavor similarity between the two kinds of preservative was relatively large, but 1-MCP treatment group had better effect on maintaining volatile flavor of cherimoya fruit. The main flavor substances were butanedione, benzaldehyde, n-butanal and ethyl propionate.

Conclusion: The flavor of cherimoya is also an important indicator to evaluate the freshness of cherimoya after harvest. GC-IMS can effectively separate the volatile flavor components in the cherimoya during storage, and detect their contents according to the color depth of fingerprint, so as to obtain the best way of cherimoya preservation. It has a good application prospect in quality evaluation, processing optimization and shelf life extension of cherimoya. In conclusion, the study on the effects of non-destructive volatile components, storage time and preservation methods on the flavor changes of cherimoya fruit can provide theoretical support for the formulation and further study of post-harvest preservation measures of cherimoya fruit.