Characterization of volatile metabolites in temperate and tropical sweet corn cultivars under various post-harvest storage conditions.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-11-26 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.102020

Lihong Zhai, Yunqi Tang, Mingfei Dong, Gengshen Chen, Yang Wang, Feng Teng, Jun Huang

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引用次数: 0

Abstract

Different post-harvest storage conditions and genetic variability influence the flavor and quality of sweet corn. In this study, the changes in the soluble sugar content and volatile substances were comprehensively analyzed in three temperate and three tropical commercial sweet corn cultivars under various storage conditions. The three tropical cultivars exhibited higher contents of soluble total sugar, moisture, and soluble reducing sugar. Temperate and tropical cultivar groups could be well distinguished under all storage conditions based on the volatile substance profiles. Alkanes were important substances that contributed to the flavor of sweet corn and distinguished different sweet corn accessions and the storage conditions. Moreover, the highest peak area of ethyl acetate and ethanol was 8188.2 and 4833.4, respectively, and these two volatile substances exhibited higher content than others and similar change trend. Collectively, the volatile substances identified in this study can help in the identification and assessment of germplasms and guide future breeding strategies for sweet corn.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.