During the storage of avocado, the volatile organic compounds produced from avocados may be distinct at different periods, and this difference may be related to the avocados’ maturity degree, and no relevant research has been conducted yet.
A total of 30 typical target compounds were identified by gas chromatography‐mass spectrometer (GC‐IMS) combined with principal component ... [Show full abstract] analysis (PCA) for the volatile organic compounds (VOCs) produced during the post‐harvesting process of avocado. With the increase of storage time, the content of VOCs produced by avocado due to ripening continued to increase, and the uptrend was particularly obvious on the day 13. The storage time of avocado could be distinguished according to the values of PC1 and PC2 in the PCA analysis chart.
GC‐IMS detection combined with PCA analysis was used to establish the fingerprints of volatile organic compounds avocado for the first time. The maturity of avocados was determined by identifying the signal strength of characteristic VOCs, and this method could be great potential to predict the maturity of fruits in the future.
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