Dynamic Changes of Active Components and Volatile Organic Compounds in Rosa roxburghii Fruit during the Process of Maturity.

Xu, Su; Deng, Junyi; Wu, Siyao; Fei, Qiang; Lin, Dong; Chen, Haijiang; Tao, Guangcan; Meng, Lingshuai; Hu, Yan; Ma, Fengwei

Rosa roxburghii (R. roxburghii), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit quality and flavor during R. roxburghii fruit ripening have remained unknown. Here, this study investigated the changes of seven active components and volatile organic compounds (VOCs) during the ripening of the R. roxburghii fruit at five different ripening stages including 45, 65, 75, 90, and 105 days after anthesis. The results indicated that during the ripening process, the levels of total acid, vitamin C, and soluble sugar significantly increased (p 1 criterion, a total of 30 key differential VOCs were identified across the five stages, predominantly comprising ester compounds, which significantly influenced the aroma profiles of R. roxburghii fruit. By integrating the VIP > 1 and ROAV > 1 criteria, 21 differential VOCs were further identified as key contributors to the aroma changes in R. roxburghii fruit during the ripening process. This study provided data on the changes in quality and aroma of R. roxburghii fruit during ripening and laid the foundation for the investigation of the mechanism of compound accumulation during ripening.

FRUIT ripening; FRUIT flavors & odors; CHEMICAL fingerprinting; FRUIT processing; SUPEROXIDE dismutase; TANNINS

Foods, 2024, Vol 13, Issue 18, p2893

2304-8158

Academic Journal

10.3390/foods13182893