Abstract:

【Objective】 Changes of aroma components of high-bush blueberry fruits at different development stages were studied. The results could provide the basic information for further discussing synthesis mechanism of high-bush blueberry aroma components, and provide the theoretical evidence for regulation of high-bush blueberry quality. 【Method】 The aroma components of Duke and Bluecrop cultivars at three different developmental stages including green stage, pink stage, and blue stage in high-bush blueberry were analyzed by static headspace and gas chromatography-mass spectrometry (GC-MS). 【Result】 The results showed that 48 kinds of volatile components were detected at three different developmental stages of high-bush blueberry fruit and the main volatile compounds were alcohols, esters, and terpenes, in which the formation of esters were started at pink stage. For Duke, the rapid formation stage of esters was blue stage. For Bluecrop, the rapid formation stage of alcohols and esters was blue stage and pink stage, respectively. The content of terpenes increased significantly during fruit maturation, in which the terpenes content of Duke was obvious higher than that of Bluecrop at every developmental stage. The character impact components (CICs) were formed at pink stage of both Duck and Bluecrop. The CICs of Duke were ethyl butanoate, damascenone, ethyl 2-methylbutyrate, β-linalool, D-limonene, and 2-butanone. The CICs of Bluecrop were ethyl 2-methylbutyrate, (E)-3-hexenyl acetate, β-linalool, ethyl butanoate, hexyl acetate, (E)-2-hexenal, and (Z)-3-hexen-1-ol, and D-limonene. The esters and terpenes were the most main CICs of high-bush blueberry during fruit maturation. 【Conclusion】 The aroma components of high-bush blueberry fruit were formed mostly at pink and blue stages, so it is important to regulate these two stages in order to improve the quality of high-bush blueberry.

Key words: high-bush blueberry')">high-bush blueberry, aroma components, GC/MS, fruit maturation