Abstract:

The volatile components of green pepper stored in refrigerator at (4 ± 1) ℃ for different periods were evaluated
by head space solid-phase micro extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Soluble solid
content, weight loss ratio and vitamin C content and were analyzed to probe into the relationship of pepper freshness and its
volatile components. The results showed that green pepper could be kept fresh at (4 ± 1) ℃ for 15 days. The characteristic
odor components of fresh green pepper were hexyl octanoate, (E,E)-2,4-decadienal and 3-octanone, whereas those of rotten
green pepper were -myrcene, -phellandrene, (E)- -famesene, 2-propenoic acid, 3-phenyl-ethyl ester, hexadecanoic acid,
ethyl ester and n-decanoic acid with variation thresholds of 6.54, 13.47, 32.78, 7.74, 9.10, and 17.13 μg/L, respectively.
These results can provided a theoretical basis for judging the freshness of pepper by changes of the volatile components and
accordingly for developing smart refrigerator to monitor the freshness of green pepper.

Key words: green pepper, volatile compounds, head-space solid-phase micro extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), freshness