Effects of low-temperature storage conditions on aroma compounds of 'Da wuxing' loquat fruit based on Partial Least Squares-Discriminant Analysis(PLS-DA)

Sun Haiyan; Chen Weiwei; Yuan Ting; Mo Fangyu; Li Zeran; Zhang Huiming; Pan Yingfang; Xiang Suqiong; Dang Jiangbo; Guo Qigao; Liang Guolu

doi:10.13718/j.cnki.xdzk.2026.07.002

2026 Volume 48 Issue 7

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Sun Haiyan, Chen Weiwei, Yuan Ting, et al. Effects of low-temperature storage conditions on aroma compounds of 'Da wuxing' loquat fruit based on Partial Least Squares-Discriminant Analysis(PLS-DA)[J]. Journal of Southwest University Natural Science Edition, 2026, 48(7): 19-28. doi: 10.13718/j.cnki.xdzk.2026.07.002

Citation:

Sun Haiyan, Chen Weiwei, Yuan Ting, et al. Effects of low-temperature storage conditions on aroma compounds of 'Da wuxing' loquat fruit based on Partial Least Squares-Discriminant Analysis(PLS-DA)[J]. Journal of Southwest University Natural Science Edition, 2026, 48(7): 19-28. doi: 10.13718/j.cnki.xdzk.2026.07.002

Effects of low-temperature storage conditions on aroma compounds of 'Da wuxing' loquat fruit based on Partial Least Squares-Discriminant Analysis(PLS-DA)

1.
College of Horticulture and Landscape Architecture, Southwest University/Chongqing 400715, China
2.
Key Laboratory of Agricultural Biosafety and Green Production of Upper Yangtze River (Ministry of Education), Chongqing 400715, China
3.
Henan International Joint Laboratory of Crop Gene Resources and Impovement, School of Agricultural Sciences, Zhengzhou University, Zhengzhou Henan 450001, China

More Information

Corresponding author: Liang Guolu
Received Date: 09/09/2025
Available Online: 20/07/2026
MSC: S667.3

Abstract

To investigate the effect of different storage temperatures on the postharvest quality of loquat (Eriobotrya japonica Lindl. cv. Dawuxing), red-fleshed 'Dawuxing' loquat was used as experimental material, and three low-temperature treatments were set up: 0 ℃, 8 ℃ and Low Temperature Conditioning (LTC). After 35 d of storage, fruit firmness and browning index were measured. Aroma volatiles of loquat were detected by Head Space Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Differential aroma compounds were analyzed, and fruit quality was comprehensively evaluated combined with Partial Least Squares-Discriminant Analysis (PLS-DA). The results showed no significant differences in fruit firmness among the three treatments before 21 d of storage. However, at 28 d and 35 d, the firmness of fruits stored at 0 ℃ was significantly higher than that of fruits stored at 8 ℃ or LTC treatment, with no significant difference between the latter two. The LTC treatment had a significantly lower browning index at 28 d and 35 d than the other two treatments, with no significant difference observed between the 0 ℃ and 8 ℃ treatments. A total of 74 volatile compounds were detected via HS-SPME-GC-MS, and 27 were common in all of the conditions, mainly including aldehydes, esters, terpenes, ketones, aromatic compounds and others. Aldehydes were the most abundant volatile compounds. At 0 d of storage, hexanal was the most abundant aldehyde with a content of 48.25 μg/kg, followed by nonanal and (E)-2-hexenal, with contents of 23.25 μg/kg and 21.93 μg/kg, respectively. The total content of volatile esters ranked second among all categories, and methyl 2-methylbutyrate was the most abundant ester at 0 d with a content of 84.71 μg/kg. As storage time prolonged, the total ester content of all treatments decreased continuously. PLS-DA identified seven key aroma substances with significant differences in content across different storage modes based on variable importance in projection (VIP) scores, namely geranylacetone, α-pinene, p-cymene, nonanal, octanal, (E)-2-hexenal, and methyl 2-methylbutyrate. After 35 d of storage, the 0 ℃ treatment resulted in higher contents of geranylacetone, α-pinene, p-cymene, and nonanal. The LTC treatment induced higher contents of p-cymene, nonanal, octanal, (E)-2-hexenal, and methyl 2-methylbutyrate. The 8 ℃ treatment was characterized only by a higher content of methyl 2-methylbutyrate. Based on the changes in fruit firmness, browning index, as well as the category and content of aroma components during storage, this study concludes that LTC can better maintain the postharvest quality of loquat after prolonged storage, characterized by lower browning degree and superior aroma retention effect.
- loquat,
- low temperature storage,
- aroma,
- PLS-DA

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枇杷(Eriobotrya japonica Lindl.)成熟于初夏高温多湿季节，果实生理活动旺盛，含水量高、果皮薄，常温下极易腐烂变质。低温能降低采后果实的生理代谢活性，明显抑制呼吸和乙烯释放，同时抑制微生物活性，减少果实腐烂，因此，低温贮藏是采后果蔬贮藏保鲜最通用有效的方法，也是枇杷贮藏保鲜最常用的方法^[1-3]。但是，温度过低时易诱发冷害或冻害，表现为果实木质化加速^[4]，伴随果肉质地生硬，粗糙少汁，果皮难剥，并伴有果皮和果肉组织褐变等^[5-6]。

香气是区分一种水果与另一种水果的关键品质指标，也是消费者购买决策的主要驱动因素之一^[7]。香气通常源自植物产生的挥发性化合物，包括酯类、醛类、醇类、内酯类、萜类、羰基化合物及一些含硫化合物等，它们通过累加、协同或抑制作用共同决定果实香气的差异^[8]。果实香气是决定果实品质的重要因素，采后果实中的香气会随贮藏进程发生变化。

“大五星”枇杷是重庆、四川等地的主栽优良枇杷品种。已有学者研究了“大五星”枇杷在采后不同贮藏温度下生理指标的变化^[9-14]。研究发现，8 ℃是“大五星”枇杷果实适宜的贮藏温度，4 ℃以下易发生冷害，而程序降温可明显降低贮藏过程中的果实腐烂率，减少水分散失，保持汁液丰富，同时减轻果实褐变程度，口感风味好，并有效延长货架期。低温打破香气物质的动态平衡，使香气组分比例失衡，酯类含量显著下降，整体香气复杂度降低^[15-16]。PLS-DA是一种有监督的多变量统计方法，在代谢组学和食品科学研究中被广泛用于高维数据的降维、分类以及关键差异标记物的筛选^[17-18]。因此，本研究以主栽枇杷品种“大五星”为材料，探索低温冷害、最适温度及程序降温贮藏条件下果实随贮藏时间的延长其香气成分及含量的动态变化，并基于PLS-DA统计方法确定3种不同低温贮藏方式下有显著贡献的香气物质，以期为枇杷采后果实香气变化的相关研究提供参考，为提升果品贮藏品质提供一定的理论依据。

1. 材料与方法

1.1. 材料

“大五星”枇杷采自西南大学合川农场渭沱实验基地，当天运回实验室，挑选大小相对均匀，成熟度基本相同，无病虫害、机械伤的果实，经预冷后设置3个处理。① 0 ℃处理：直接置于(0±0.5) ℃环境中贮藏；② 8 ℃处理：直接置于(8±0.5) ℃环境中贮藏；③程序降温(LTC)：果实在5 ℃下处理6 d后转到(0±0.5) ℃贮藏。相对湿度90%~95%。果实用聚乙烯(PE)薄膜包装后装入塑料筐中，薄膜上打直径1 mm圆孔，不扎袋口，每袋30个。试验采用完全随机设计，设3个生物学重复，每重复10个果实，分别于0 d、7 d、14 d、21 d、28 d、35 d取样。

1.2. 方法

1.2.1. 果肉硬度测定和褐变指数统计及计算

硬度测定采用TA-XT plus型质构分析仪(Stable Micro Systems，UK)，采用PS探头(直径5 mm)。参考徐倩^[19]的方法：测定深度4 mm，测前速度3mm/s，测定速度1 mm/s，测后速度10 mm/s。每个果实赤道面(去除小块果皮)测定两次，间隔90°，以单个果实2次测定数值的平均值作为一个重复，单果重复10次。单位用牛顿(N)表示。

褐变指数的统计和计算参考Cai等^[20]的方法，果皮褐变按褐变面积分为5级。0级：无褐变；1级：褐变面积＜5%；2级：褐变面积5%~25%；3级：褐变面积25%~50%；4级：褐变面积＞50%。

1.2.2. 果实挥发性成分测定

果实香气成分采用顶空固相微萃取技术(HS-SPME)和气相色谱-质谱联用仪(GC-MS)进行测定。称取5 g枇杷果实冷冻样品，加液氮磨成粉末，放入20 mL顶空萃取瓶中，加入5 mL饱和氯化钠溶液和壬酸乙酯(内标)，封口后混匀，置于AOC-5000自动进样萃取装置的萃取盘，顶空萃取30 min后进入GC-MS(岛津QP2010气相色谱-质谱联用仪，日本)系统检测。HS-SPME针头为65 μm PDMS/DVB(Sigma公司，美国)，设置色谱条件。色谱柱：Rtx-5MS(30 m×0.25 μm×0.25 mm)；升温程序：初始温度40 ℃，保持2 min，以3 ℃/min的速率升至150 ℃，保持1 min，再以10 ℃/min的速率升至220 ℃，保持1 min，最后以5 ℃/min的速率升至240 ℃，保持2 min；载气为氦气，流速1 mL/min，恒线速率，不分流进样。MS条件：离子源为电子电离源，离子源温度230 ℃，接口温度240 ℃，电子能量70 eV，扫描范围35~350 m/z。

1.2.3. 定性与定量分析

数据分析运用计算机检索并与图谱库(NIST 08)的标准质谱图对照，结合相关文献和保留指数RI(Retention Index)，确认香气物质的化学成分，按内标法算出样品各个组分的含量。偏最小二乘判别分析(PLS-DA)和热图分析利用Metaboanalyst 5.0 (https://www.metaboanalyst.ca)开展，并计算变量重要性投影值(VIP)，采用SPSS 18.0进行数据分析。

3. 讨论与结论

适宜低温是果实采后长期贮藏最主要的技术措施，可有效延长贮藏期。本研究结果显示，0 ℃贮藏7 d后才出现褐变，而8 ℃和LTC处理在7 d时已有褐变，这些现象表明，低温贮藏可降低果实褐变发生率，提高好果率，但会诱发冷害。与0 ℃和8 ℃相比，LTC贮藏可减缓果实硬度增加和褐变指数上升，表明LTC处理能有效减轻木质化症状，减缓冷害症状，较好地保持果实品质，这与相关研究结果基本一致^{[11, 20-21]}。

本研究基于PLS-DA的多元统计分析获得7种重要差异香气物质，分别是对伞花烃、香叶基丙酮、辛醛、α-蒎烯、壬醛、反-2-己烯醛和2-甲基丁酸甲酯。其中8 ℃处理组的反-2-己烯醛含量呈下降趋势。王毓宁等^[22]报道，随着贮藏时间延长，(6±0.5) ℃贮藏的“冠玉”枇杷中反-2-己烯醛逐渐增加，与本研究结果相反，可能源于品种差异。壬醛赋予水果果香和柑橘香，本研究中0 d时壬醛占醛类总含量的20%。袁婷等^[23]对7个白肉品种枇杷和15个红肉品种枇杷成熟果实的研究表明，壬醛是对果肉风味贡献率最高的挥发性物质，与本研究结论一致。2-甲基丁酸甲酯是0 d时含量最高的酯，付婷婷^[12]报道0 d时含量最高的酯为油酸甲酯，贮藏中均能检测到棕榈酸甲酯，与本研究结果不太一致。袁婷等^[23]在成熟的“大五星”果实中也检测到了2-甲基丁酸甲酯。付婷婷^[12]采用同时蒸馏萃取法提取“大五星”样品，而本研究和袁婷等^[23]采用的是顶空固相微萃取法，差异可能源于萃取方法的不同。王毓宁等^[22]的研究表明，2-甲基丁酸甲酯是“冠玉”枇杷的特征挥发性物质，含量在贮藏中逐渐降低。2-甲基丁酸甲酯具有新鲜水果香味，在“Algerie”枇杷发育过程中被检测到，含量随果实成熟不断增加，但在“Golden”枇杷中却未被检测出^[24]。蒋际谋等^[25]在“香甜”和“钟香25号”两个枇杷品种中检测到了2-甲基丁酸甲酯，但在“解放钟”和“香钟11号”枇杷中却未发现，而Sun等^[26]在“香钟11号”枇杷中检测到了该物质；这些研究表明，香气物质的生物合成受到遗传、成熟阶段、采后贮藏以及生长环境等因素影响^[27-28]。

PLS-DA作为一种有监督的多元统计降维与判别方法，在香气的客观评价中被广泛应用^[29-31]，可衡量变量对分组区分的贡献度。徐慧等^[29]依据检测的挥发性成分构建PLS-DA模型，将3种野生牡丹分类，筛选得到15种差异性成分。通过建立的PLS-DA模型，张映萍等^[30]从草果、艳山姜、草豆蔻3种姜科植物果实中筛选出21种VIP＞1的关键挥发性香气成分。张鹏等^[31]通过“梨香”菊花朵挥发物的PLS-DA模型，利用VIP值和P值筛选得到24种重要差异性成分，对区分不同开花阶段/时间点下“梨香”菊花朵挥发物具有重要作用。研究表明“大五星”枇杷果实在4 ℃下贮藏时，随着贮藏期的延长，会诱发冷害发生，出现木质化败坏^[9]，8 ℃是“大五星”枇杷较适宜的贮藏温度，贮藏期为20 d左右^[9]。程序降温过程中，因果实逐渐适应低温的冷锻炼^[32]，减轻了低温对细胞膜、细胞壁的损害程度^[26]，最终减缓果皮的褐变程度^[32-33]，从而保持较好的贮藏品质。本研究中，35 d时，LTC处理包含较多VIP＞1的重要差异香气物质，0 ℃处理次之，8 ℃处理仅2-甲基丁酸甲酯含量较高。郑现容^[34]的研究表明，梯度预冷处理下关键风味物质(ROAV＞1)有7种：2-戊基呋喃、2-乙基己醇、2-壬烯醛、庚醛、2-十一烷、异戊醇、2-辛烯醛，而直接预冷处理下仅为前4种，表明梯度预冷处理可保留更多关键风味物质。此外，LTC处理一定程度上缓解了冷藏南果梨香气变淡的问题^[35]，蟠桃果实采用一氧化氮结合LTC处理可以延缓果实中体现桃成熟芳香风味的酯类物质的下降，保持贮藏后期芳香风味^[36]；基于本研究结果，后续可结合感官评价或GC-O试验，对不同贮藏方式下的果实香气变化情况进行较为全面的评价。本研究结果表明，3种低温贮藏条件下，结合硬度、褐变指数及香气成分的变化，LTC处理在延长贮藏时间后能更好地维持枇杷的采后品质，表现出较低的褐变程度和较优的香气保留效果。

Figure (5) Reference (36)

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Effects of low-temperature storage conditions on aroma compounds of 'Da wuxing' loquat fruit based on Partial Least Squares-Discriminant Analysis(PLS-DA)