The effects of different light storage conditions on volatile flavor compounds and sensory properties of melon fruit

Abstract

Light can be invoked as a signal for improving metabolism and physiological state during plant storage. However, little is known about the effects of light on volatile flavor compounds and sensory properties during melon fruit storage, especially for different types of visible light. Fifty typical volatile flavor compounds, including 28 esters, 7 alcohols, 7 aldehydes, 4 ketones, 2 furans, 1 ether, and 1 pyrazine, were identified by gas chromatography–ion mobility spectrometry in melon fruit under blue light, black, green light, red light, and white light storage conditions. The total peak values of the flavor compounds were significantly higher in white light storage condition but significantly lower in black storage condition compared with the controls. A 5-day continuous sensory property study involving color, appearance, freshness, odor, and mouthfeel was performed. Total sensory scores were high in white light storage conditions but low in black storage conditions. The results were consistent with the previous detection results, and white light was found to be more conducive to melon storage. This study provides useful insights into the effects of light on flavor and sensory properties of melon fruit, as well as a possible way to extend melon fruit shelf life by visible light irradiation.