Analysis of Volatile Organic Compounds in Low-temperature Conditioning of Kiwifruit by HS-SPME-GC-MS Combined with Chemometrics Methods

Analysis of Volatile Organic Compounds in Low-temperature Conditioning of Kiwifruit by HS-SPME-GC-MS Combined with Chemometrics Methods

In order to better solve the problem of kiwifruit aroma during storage, the study utilized 'MiLiang No.1' kiwifruit as the material. The kiwifruit samples were subjected to pre-storage at 0, 4, 8, and 12 ℃ for 3, 5, and 7 d, followed by ethylene treatment for ripening. The volatile organic...

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Bibliographic Details
Main Authors: Zhixin GUO, Wei ZHANG, Yingjie GUO, Xiaomei CHENG, Dengni LAI, Shuangping CHEN, Gaoyang LI, Xiangrong ZHU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-05-01
Series:Shipin gongye ke-ji
Subjects:
kiwifruit
low temperature conditioning
chemometrics
volatile organic compounds
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050371
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