Abstract:

In order to investigate the effects of bleached shellac coating treatment on aromatic components in fruits during storage at room temperature, the volatile components in Shuijing Red Fuji apple during 15 to 60 days of storage were isolated by dynamic head-space adsorption method and analyzed by thermal cryo-trapping-gas chromatography/mass spectroscopy (TCTGC/MS). Results indicated that esters were the predominant compounds among all volatile components and the relative content of esters was account for 64%－80% of the total volatile components. Meanwhile, approximately 5%－10% α-farnesene was observed in intact fruits, which did not result in oxidation, senescence or damage of fruits. During the storage period at room temperature, 1-butanol, 2-methyl-1-butanol, 1,2-pentadiol and other alcohols were easily detected, which are helpful to maintain ester and other major substances as the aromatic components of fruits.

Key words: Shuijing red Fuji apple, lac, coating preservation, volatile, thermal-desorption cryo-trapping-gas chromatography/mass spectroscopy (TCT-GC/MS)