Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage

doi:10.7506/spkx1002-6630-20200717-230

Abstract

Abstract: The changes of free and glycosidically-bound volatile compounds were studied from fresh-cut ‘Mibao’ pitaya stored at 4 ℃. Enzymatic hydrolysis was carried out to release bound volatile compounds, and gas chromatography-mass spectrometry (GC-MS) was used for qualitative and quantitative analysis of free and bound volatile compounds in fresh-cut pitaya. The results showed that the compositions and contents of free and bound volatile compounds in pitaya fruit were significantly different from each other. After pitaya fruit were cut open, free volatile compounds sharply increased, and then decreased with storage time. Bound volatile compounds peaked on day 1, then decreased significantly on day 3, and finally remained at a stable level in the late storage period.

Key words: fresh-cut; pitaya; bound volatile compounds; soluble sugar; gas chromatography-mass spectrometry

CLC Number:

TS255.3

ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang. Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage[J]. FOOD SCIENCE, 2021, 42(14): 144-150.

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Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage

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