Volatile aromatic substances analysis of different temperature stored 'Docteur Jules Guyot' pear (Pyrus communis L.)

Xiaomeng Shi ¹ Xinxin Zhu ¹ Xiaofei Xu ¹ Xin Zhang ¹ Fudong Jiang ² Qingyu Li ² Aidi Zhang ¹ Jianzhao Li ^1*

• ¹ Ludong University, Yantai, China
• ² Yantai Academy of Agricultural Sciences, Yantai, Shandong Province, China

During the post-ripening process of 'Docteur Jules Guyot' pear, the aroma of the fruit will become gradually rich with the increase of maturity. In this study, the volatile substances of 'Docteur Jules Guyot' pear fruits stored at room temperature (RT), low temperature (LT) and low temperature to room temperature (LT-RT) were identified and analysed using solid-phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS) at different ripening stages. The results showed that the volatile substances were mainly composed of alcohols, aldehydes, esters, acids, ketones, alkanes and terpenes. Esters are the main substances of fruit aroma, with the increase of fruit maturity, the content of esters increases gradually.Ethyl acetate, hexyl acetate, heptyl acetate and amyl acetate were the main volatile components in fruit. Aroma content under LT was lower than that under RT, after transferring from LT-RT, the ripening of the fruit was accelerated and the aroma content increased rapidly. Among the genes involved in the lox pathway, the expression of PcHPL1, PcADH1, PcGLIP1, PcGLIP-like, PcLOX2, PcLIP2, and PcFAD2 were the most contributing to the changes of esters in 'Docteur Jules Guyot' pear. These results are helpful to provide basic data for the study of volatile in 'Docteur Jules Guyot' pear fruit under LT and RT storage.