Abstract:

An experiment was performed to investigate the effects of 3 bagging stages on fruit flavor quality of “Ruiguang
No.19” nectarine the major cultivar grown in Guanzhong region of Shaanxi province with the non-bagged samples as
the control. Solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was used to analyze
volatiles of nectarine fruits. A total of 83 volatile compounds were detected, and the total content of characteristic aroma
volatile compounds in bagged fruits at different days after full blossom was in the decreasing order: control > bagging
at 40 days > 45 days > 50 days. Compared with control, the bagged fruits increased the relative content of alcohols, but
decreased the contents of aldehydes, esters and ketones. Three lactones and 2 terpenes were detected as characteristic aroma
compoundsand linalool contenthad a significant correlation with γ-decalactone content. In addition, bagging mainly affected
the aroma componects and color of “Ruiguang No.19” fruit. An earlier bagging time was better for the peel coloration of
fruits. Bagging at 40 days after full blossom showed good peel coloration, strong fruit aroma and the best overall quality.

Key words: nectarine, bagged time, volatiles, solid phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS), color