Changes in Volatile Composition during Fruit Development and Ripening of ‘Friar’ Plum

doi:10.7506/spkx1002-6630-201224058

Abstract

Abstract: This study analyzed changes in volatile composition in ‘Friar’ plum during fruit development and ripening. Dichloromethane extracts from ‘Friar’ plum fruits harvested at different stages of maturity, mature-green, coloring, commercial maturity and full maturity were determined by GC-MS. A total of 49 compounds were identified from all investigated samples, mainly alcohols, aldehydes, esters, lactones, ketones, acids and phenols along with small amounts of alkanes and amines. Considerable differences in volatile composition were found for ‘Friar’ plum fruits harvested at different stages of maturity. The dominant alcohols in ‘Friar’ plum were fatty alcohols (mainly C6 alcohols), sterols and aromatic alcohols. The maximum C6 alcohol content was found at the mature-green stage and progressively declined with maturity. The most abundant sterol was 22,23-dihydro-stigmasterol, which became more abundant with maturity. Aldehydes were the most dominant volatile compounds in ‘Friar’ plum (29.16%), mainly C6 aldehydes and aromatic aldehydes. The former showed a trend similar to C6 alcohols with maturity, whereas the latter revealed a gradual upward trend until commercial maturity and declined to 0.29% at full maturity. The major ester ethyl acetate and the major lactone gamma-dodecalactone were detected until commercial maturity or full maturity with a level less than 1%. Seven ketones except 2,3-dihydro-benzofuran and 3 acids except n-hexadecanoic acid were only found in fully mature fruits. The major phenols were 2-methoxy-4-vinylphenol and butylated hydroxytoluene, which showed maximum levels in mature-green fruits and minimum levels in fully mature fruits. The contents of other compounds such as 3-hydroxy-2-butanone, benzaldehyde, n-hexadecanoic acid, trans-cinnamic acid, acetic acid, butyl ester, hexyl ester, gamma-dodecalactone, 22,23-dihydro-stigmasterol gradually increased with maturity. They were considered as major aroma compounds.

Key words: ‘Friar&rsquo, plum, fruit development, volatile composition, gas chromatograph-mass spectrophotometer (GC-MS)

CLC Number:

S662.3

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