Changes in quality properties and volatile compounds of different cultivars of green plum (Prunus mume Sieb. et Zucc.) during ripening

A Systematic Profiling of the Volatile Compounds in 53 Cerasus humilis Genotypes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

“…Terpenoids were abundant in V. vinifera with a muscat aroma, while esters were dominant in V. labrusca and its hybrids with V. vinifera or V. amurensis [34]. Furthermore, large-scale genotypical evaluations on the volatile contents and compositions of various fruit species have been conducted using HS-SPME and GC-MS and fruits in the family Rosaceae such as pear, apple, cherry, peach, plum and strawberry, and these are characterized by having high contents of esters, terpenoids and aldehydes [13][14][15][16][17][18]. These studies suggest that the diversity of aroma components in cultivars may be the fundamental result of genetic diversity in both cultivars and overall populations [13].…”

“…A total of 221, 54, 27, 65, 64 and 113 volatile compounds were identified in 202 pear cultivars, 3 apple cultivars, 3 sweet cherry cultivars, 8 peach cultivars, 6 green plum cultivars and 2 strawberry cultivars, respectively, using HS-SPME and GC-MS. They were characterized as having high contents of esters, terpenoids and aldehydes [13][14][15][16][17][18]. Previous studies have shown that fruit aroma can be affected by several factors such as genotypes [19], cultivation techniques [20], fruit developmental stages [21], ripening periods [22], and postharvest storage conditions [23].…”