Effect of SO2 Treatment on Aroma Components of Berries of Three Grape Varieties Grown in Xinjiang

doi:10.7506/spkx1002-6630-201606020

Abstract

Abstract:

The effect of slow-release SO2 preservative treatment during postharvest storage on aroma components of white
seedless, Munage and Red Globe grapes from Xinjiang was studied by headspace solid-phase micro-extraction combined
with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The contents of aroma components were calculated by
internal standard method using 4-nonanol as the internal standard. We also investigated the changes in aroma components of
white seedless grapes caused by treatment with sodium metabisulfite and the changes in aroma components of this variety
and two others at different storage times. The results showed that 40, 38, and 37 aroma compounds were identified in white
seedless, Munage and Red Globe grapes, respectively with hexanal and E-2-hexenal as the dominant ones in all these
varieties. While seedless grapes treated with sodium metabisulfite markedly affected the contents of hexanal and E-2-hexenal
but exhibited little effect on other components. The contents of hexanal and E-2-hexenal decreased with prolonging storage
time in all three varieties with postharvest treatment with SO2 preservative.

Key words: headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPMEGC-MS), grapes, aromatic components, SO2

CLC Number:

TS207.3

LIN Jiangli, ZHU Yajuan, WANG Jinxia, WANG Jide. Effect of SO2 Treatment on Aroma Components of Berries of Three Grape Varieties Grown in Xinjiang[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201606020.

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Effect of SO2 Treatment on Aroma Components of Berries of Three Grape Varieties Grown in Xinjiang

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