Changes in Volatile Compounds of 'Hayward' Kiwifruit During Storage

Abstract

The aim of this study was to compare the aroma profiles of fresh 'Hayward' kiwifruit during different cold storage periods, using the SPME method in combination with gas chromatography-mass spectrometry (GC-MS). Cold storage duration significantly influenced the accumulation of volatile and major aroma compounds. After three months, 1-hexanol, a main aroma component, increased by 66.7% before exhibiting a slight decline. The concentration of 2-hexen-1-ol (E) increased by 170% in the third month, then returned to nearly its initial level by the fifth month. Conversely, 2-hexanal steadily declined, decreasing by nearly 81% by the fifth month. Similarly, 3-hexen-1-ol (Z) increased by approximately 100% after three months, but subsequently decreased by 75% in the fifth month. Notably, ethanol and acetic acid ethyl ester, initially undetected, rapidly accumulated during storage, reaching 4.38% in the third month and 22.40% in the fifth month. Total alcohol content increased steadily, rising from 6.99% to 15.85% and further to 48.10%. Total esters showed the most significant increase, rising from 0.99% to 31.49% by month five. In contrast, total aldehyde content decreased from 80.56% (0M) to 28.19% (5M). Ketones and terpenes, initially undetected, emerged during storage, reaching 0.30% and 24.07% by month five, respectively. These results indicate significant alterations in the aroma profiles, potentially impacting the aroma quality of kiwifruits extended