Quality and Flavor of Kiwifruit with Storage Using Kinetic Modeling and Gas Chromatography-Mass Spectrometry (GC-MS)

被引：0
|
作者：
Tian, Yi [1 ]
Zhang, Lijun [1 ]
Wang, Aichen [2 ]
Zhao, Haoyu [1 ]
Luo, Danlei [1 ]
Luo, Xuan [3 ]
Zhang, Wen [1 ,3 ,4 ]
机构：
[1] Southwest Univ Sci & Technol, Sch Life Sci & Engn, Mianyang 621010, Peoples R China
[2] Jiangsu Univ, Sch Agr Equipment Engn, Zhenjiang, Jiangsu, Peoples R China
[3] Minist Agr & Rural Affairs, Key Lab Onsite Proc Equipment Agr Prod, Beijing, Peoples R China
[4] Jiangsu Univ, Key Lab Modern Agr Equipment & Technol, Minist Educ, Zhenjiang, Jiangsu, Peoples R China
来源：
ANALYTICAL LETTERS | 2025年
关键词：
Freshness discrimination; gas chromatography-mass spectrometry (GC-MS); kinetic model; kiwifruit; volatile compounds; VITAMIN-C; DEGRADATION KINETICS; ACTINIDIA-ARGUTA; FRUIT; STABILITY; AROMA; JUICE; PUREE; ACID;
D O I：
10.1080/00032719.2025.2452939
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
Kiwifruit (Actinidia chinensis) stored at 0, 4, 10, and 25 degrees C were assessed for quality indices including hardness, soluble solid content (SSC), reducing sugar (RS), ascorbic acid (AA), and volatile compounds. The results of Kinetic models indicated that SSC and RS followed zero-order kinetics, whereas changes in hardness and AA followed first-order reaction kinetics. Storage life prediction models were constructed by combining reaction kinetics equations with the Arrhenius equation. Headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) revealed 49-58 volatile flavor compounds in kiwifruit stored at different temperatures. A total of 8 substances were identified as differentia metabolites that could be used to distinguish edible and decayed fruit.
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页数：21
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