Aroma is important to determine fruit quality and its market value. However, aroma change and off-flavor development are often problems during postharvest handling and storage. In this study, the effects of different storage condition from harvest to market on blueberry volatile composition and sensory quality were evaluated by SPME-GC-QTOF-MS and sensory panel. The biosynthesis mechanisms of important aroma compounds in blueberry were evaluated by transcriptome analysis. The results showed that esters were dominant in rabbiteye blueberries, especially for ethyl acetate. No distinct pattern of volatile profile was found for the highbush and half-highbush blueberry cultivars. The grassy descriptor was positively correlated with linalool and hexanal. The minty descriptor was positively correlated with eucalyptol. Volatile compounds generally showed a downward trend during cold storage. However, the subsequent shelf life was the most remarkable period of volatile change, and was represented by the strong fluctuation of ethyl acetate and the rapid decrease of terpenoids, resulted in a quick deterioration in sensory acceptability. Our study reveals that during postharvest storage, blueberry volatile composition changed by regulating several secondary metabolic pathways, in particular, by stimulating the expression of pyruvate decarboxylase (PDC) genes, resulting in a high production of ethyl acetate. Postharvest storage also modulated some terpene synthase (TPS) genes associated with linalool production. The concentration of C6 aldehydes and alcohols decreased during the postharvest storage accompanied by lower lipoxygenase (LOX) gene expression. These findings illustrate the molecular and biochemical mechanisms that occur in blueberry during the postharvest storage period, especially with regard to volatile composition changes.

Changes in the volatile composition of blueberry during storage: Emphasis on molecular regulation of fruit aroma deterioration

ACS Spring Meeting 2021

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