Effects of CO2 Injury on the Flavor Quality of Actinidia arguta

Abstract

In this study, "Longcheng No.2" Actinidia arguta, electronic nose, and headspace solid phase microextraction combined with gas chromatography-mass spectrometry were used to investigate the effects of CO2 injury on the flavor quality of Actinidia arguta. The change of volatile components and related quality indexes were determined during storage, with the non-sticking controlled atmosphere element as CK group and the sticking controlled atmosphere element as TR group (the content of O2 was 11.22%~15.55% and the content of CO2 was 9.00%~11.93% in stable state). The results showed that CK treatment could maintain the green color of flesh and keep the fresh and fragrant flavor of fruit. TR treatment could accelerate the decrease of fruit chlorophyll content, the flesh yellow seriously at the end stage and showed symptoms of CO2 injury after 45 d storage, at the same time inhibited the increase of TSS, increase the content of TA and accelerate the consumption of VC. After 60 days, the main characteristics volatile components 2-hexenal and hexanal could not be detected. While the relative contents of ethanol were 36.78%, with the obvious fermentation flavor and the disappearance of the fresh grass flavor of the fruit. In conclusion, TR treatment could cause CO2 injury, reduce nutritional quality, destroy original flavor, and was not conducive to maintaining the quality of Actinidia arguta during storage.

Keywords

• actinidia arguta
• co2 injury
• storage quality
• volatile components