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

IF 8.2 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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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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不同采后贮藏条件下温带和热带甜玉米品种挥发性代谢物的特征

不同的采后贮藏条件和遗传变异影响甜玉米的风味和品质。本研究综合分析了3个温带和3个热带商品甜玉米品种在不同贮藏条件下可溶性糖含量和挥发性物质的变化。3个热带品种的可溶性总糖、水分和可溶性还原糖含量均较高。根据挥发性物质分布特征，可以很好地区分温带和热带栽培类群。烷烃是影响甜玉米风味的重要物质，可以区分不同甜玉米品种和贮藏条件。乙酸乙酯和乙醇的峰值面积分别为8188.2和4833.4，两种挥发性物质含量均高于其他挥发性物质，且变化趋势相似。综上所述，本研究鉴定的挥发性物质可以为甜玉米种质资源的鉴定和评价提供帮助，并指导今后甜玉米的育种策略。

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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.