Abstract
‘Hongyang’ kiwifruit is a new breed of red-fleshed cultivar that has become broadly popular with consumers in recent years. In this study, the internal quality and aroma of this kiwifruit during ripening were investigated by means of gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). Results showed that the green note aldehydes declined, the main fruity esters increased, and the terpenes had no obvious changes during ripening. Correlations between quality indices, volatile compounds, and E-nose data were analyzed by ANOVA partial least squares regression (APLSR), and the results showed that firmness and titratable acidity (TA) had highly positive correlations with (E)-2-hexenal and hexanal, while soluble solids content (SSC) and SSC/TA ratio had positive correlations with ester compounds. The E-nose sensors of S7, S10, S8, S6, S9, and S2 were positively correlated with ester compounds, S1, S3, and S5 were mainly correlated with hexanal, and S4 was correlated with terpene compounds. Partial least squares regression (PLSR) and support vector machine (SVM) were employed to predict the quality indices by E-nose data, and SVM presented a better performance in predicting firmness, SSC, TA, and SSC/TA ratio (R2 > 0.98 in the training set and R2 > 0.94 in the testing set). This study demonstrated that the E-nose technique could be used as an alternative to trace the flavor quality of kiwifruit during ripening.
Highlights
Kiwifruit is one of the most valuable fruits, which is native to China and popular around the world
The main objectives of this study were: (1) to investigate quality indices and volatile compounds of ‘Hongyang’ kiwifruit during ripening; (2) to explore the potential correlations between quality indices, volatile compounds, and electronic nose (E-nose) data based on analysis of variance (ANOVA) partial least squares regression (APLSR); (3) to predict the quality indices by E-nose combined with chemometrics
The above results demonstrated that the kiwifruit at different ripening times could be discriminated by E-nose data, indicating the potential application of E-nose technique to trace the ripeness of fruit
Summary
Kiwifruit is one of the most valuable fruits, which is native to China and popular around the world. There are more than 70 cultivars of kiwifruit, of which only a few are of commercial importance, mainly Actinidia deliciosa and Actinidia chinensis. The green- eshed kiwifruit ‘Hayward’ is the most renowned, occupying about 90% of the kiwifruit in the global market.. ‘Hort16A’ is a yellow- eshed kiwifruit that is the rst A. chinensis to be commercialized outside China. A er 20 years of selection and breeding, a new red eshed kiwifruit R. Ferguson) cultivar called ‘Hongyang’ was released in China.[2] ‘Hongyang’ kiwifruit become widely popular with consumers, because of the appealing esh with red pigments in the inner pericarp, and because of the distinctive avor.[3]
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