Multivariate Analysis of Fruit Quality and Antioxidant Properties of Peach Treated with Different Volatile Compounds

Abstract

Abstract: The effects of individual treatments with different volatile compounds (1-MCP, chlorine dioxide, thymol and ethanol) on fruit quality and antioxidant properties of peach were analyzed by one-way analysis of variance, principal component analysis (PCA), correlation analysis, partial least squares regression (PLSR), and path analysis (PA). The results indicated that ethanol treatment could alleviate peach decay rate after 4 days of storage at 20 ℃. In addition, an increase trend of b* value in fruit skin was observed in peach treated with 1-methylcyclopropene (1-MCP), whereas ethanol treatment resulted in increased L* value and decreased a* value in peach fruit skin. In comparison with control fruits, 1-MCP, ethanol and chlorine dioxide treatments had significant effects on total flavonoid content, total antioxidant capacity, and DPPH and hydroxyl free radical scavenging capacities. Collectively, the PLSR and PA results demonstrated that the decay rate of peach fruits was negatively correlated with soluble solid content (SSC). In addition, total flavonoid content, DPPH radical scavenging capacity and SSC revealed the strongest direct impact on fruit skin L*, a* and b* values, respectively. Moreover, the correlation analysis indicated that total phenol content was positively correlated with DPPH radical scavenging capacity. Furthermore, total flavonoid content revealed a significant or highly significant correlation with total antioxidant capacity or scavenging capacity against DPPH and hydroxyl free radicals.

Key words: peach fruit, volatile compounds, fruit quality, antioxidant properties, multivariate analysis

CLC Number:

References

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