Abstract:

Experiments were performed to investigate the effects of 7 kinds of baggs on fruit flavor quality of “Abubai” peaches
from Shaanxi province using non-bagged fruits as control. Solid phase micro extraction-gas chromatography-mass spectrometry
(SPME-GC-MS) was used to determine the composition and content of aroma compounds in peach fruits. A total of 89 different
volatile compounds were detected in “Abubai” peach fruits, and the order of the contents of aroma substances was found
to be as follows: control > single-layer white plastic film bag > double-layer, miscellaneous outer, black inner paper bag >
monolayer black non-woven fabrics > double-layer black bag > monolayer, yellow outer, black inner paper bag > double-layer,
yellow outer, red inner paper bag > double-layer, red outer, black inner paper bag. In addition, aldehydes, alcohols, esters and
hydrocarbons were detected as the major aroma components. Compared with controls, bagging improved alcohol contents and
increased acid contents in peach fruits but decreased the contents of aldehydes and esters. The characteristic aroma components
were also different among bagged fruits, and the lactone contents of fruits in single-layer, yellow outer, black inner paper bag
were higher than those of the fruits in other bags, which can be primarily responsible for the peach aroma. Therefore, in term of
the internal and external quality performance of bags on fruit, a single-layer, yellow outer and black inner paper bag is the most
suitable bag for “Abubai” peaches in Guanzhong area of Shaanxi province due to providing the fruit with a good color and flesh
firmness and appropriate contents of soluble solid and titratable acids as well as strong aroma.

Key words: peach, bagging, aroma, solid phase micro extraction (SPME), gas chromatography-mass spectrometry (GC-MS)