Changes in volatile organic compound composition during the ripening of ‘Nanguoli’ pears (Pyrus ussuriensis Maxim) harvested at different growing locations

Abstract

SummaryAroma is an important sensory attribute of fruit that is influenced by the presence of volatile organic compounds (VOCs). Esters were the most prominent volatile compounds in Pyrus ussuriensis fruit, and endowed a ‘fruity’ or ‘sweet’ note to the fruit. We investigated differences in the VOCs in ripening ‘Nanguoli’ pear (P. ussuriensis Maxim) fruit harvested at two different locations [at Anshan, Liaoning Province (ASLN) and at Liaoyuan, Jilin Province (LYJL)] using principal component analysis. Qualitative and quantitative analyses showed that volatile esters were the major VOCs during fruit ripening. The main VOCs were ethyl butanoate, ethyl hexanoate, and hexyl acetate, followed by aldehydes and terpenes, among which the main constituents were hexanal, E-2-hexenal, and αfarnesene. The concentrations of terpenes were higher in fruit grown at ASLN than in fruit grown at LYJL. Ester and terpene concentrations were affected by the stage of ripening, and by location, to some extent. Ripening stage and location affected the production and relative compositions of VOCs in ‘Nanguoli’ pear fruit.