关键词: 草莓, 挥发性代谢物, 熏蒸, 品质, 香气成分

Abstract: The effect of fumigation with volatile organic compounds of Hanseniaspora uvarum on the the decay index, physicochemical qualities and aroma components of ‘Hongyan’ strawberry fruit was studied during postharvest storage. The results showed that fresh strawberry fruit was found to contain 20 major aromatic substances, with trans-2-hexenyl acetate being the most dominant (44.94%), followed by hexyl acetate (26.12%), ethyl hexanoate (16.51%), and methyl hexoate (2.92%). Compared with the control group, 7 esters, 1 alcohol, 1 acid, and 1 alkene were newly detected in the 3-day fumigation group, the contents of ethyl acetate, ethyl butyrate, ethanol and hexanol were obviously increased, and the flavor of strawberry fruit was improved by the fumigation treatment. Moreover, it could effectively maintain fruit appearance and color, delay the decrease in hardness and the contents of total soluble solids and titratable acid, and inhibit fruit decay during cold storage. In conclusion, the fumigation treatment has a positive effect on delaying the decay, maintaining the quality, promoting the flavor, and strengthening the storability of strawberry fruit.

Key words: strawberry, volatile metabolites, fumigation, quality, aroma components