Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage

摘要

Hardy kiwifruit (Actinidia arguta) is gaining popularity quickly due to its flavor and high nutritional value. The aroma compounds in Hardy kiwifruit (Actinidia arguta) were identified using HS-solid phase microextraction and gas chromatogrphy-olfactometry. Based on the odor intensity, the most important aroma compounds in hardy kiwifruit were identified as ethyl butanoate, furaneol, l-penten-3-one, pentanal, hexanal, (E)-2-hexenal, l-octen-3-ol, linalool, terpinen-4-ol, and a-terpineol. Under ripened hardy kiwifruits were coated with a commercial edible coating material (Semperfresh?), and the aroma compounds were analyzed over 10 weeks of storage. The contents of esters, terpinen-4-ol and a-terpineol increased while aldehydes, myrcene and terpinolene decreased during storage. Both the coated and the control samples followed the same trend. The content of a-terpineol in the under ripe harvested hardy kiwifruits reached that of tree-ripened fruit after 10 weeks of storage. However, the content of ethyl butanoate in both coated and control samples only reached approximately 50% of the level in vine-ripened fruits, whereas terpinen-4-ol only reached 30% of the vine-ripened fruits.