ISSN 2375-1185
African Journal of Agronomy ISSN 2375-1177 Vol. 8 (10), pp. 001-008, October, 2020. © International Scholars Journals
Full Length Research Paper
A comparison of aroma components of pineapple fruits ripened in different seasons
Chuanhe Liu1*, Yan Liu1, Ganjun Yi1, Wenlong Li2 and Guiping Zhang2
1Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, 510640, Guangzhou, Guangdong, China.
2Agricultural Section of Shenwan Town in Zhongshan City, 528462, Zhongshan, Guangdong, China.
Accepted 21 October, 2020
Abstract
Shenwan cultivar of pineapple (Ananas comosus L. Merr.) is an important tropical fruit of Guangdong China which is excellent in quality with strong fragrance. The aim of this study was to compare the aroma components among pineapple fruits ripened in different seasons (spring, summer, autumn and winter) by GC-MS. The results showed that there was diversity among the aroma components of pineapple fruits ripened in the four corresponding seasons. Ten kinds of aroma components were detected in spring fruits, including four unique components. The predominant were hexanoic acid methyl ester, 1,3,7-octatriene-3,7-dimethyl and octanoic acid methyl ester with relative content of 38.94, 26.32 and 10.34%, respectively. Nineteen kinds of aroma components were detected in summer fruits, including ten unique components. The predominant were butanoic acid 2-methyl-methylester, hexanoic acid methyl ester, and 2-hydroxy-N-(2-morpholinoethyl)-4-phenylbutanamide with relative content of 24.95, 24.69 and 9.60%. Eleven kinds of aroma components were detected in autumn fruits, including three unique components. The predominant were hexanoic acid methyl ester, butanoic acid 2-methyl- methyl ester and butyric acid methyl ester with relative content of 57.67, 18.52 and 8.76%. Twelve kinds of aroma components were detected in winter fruits, including four unique components. The predominant were hexanoic acid methyl ester, octanoic acid methyl ester and cis-ocimene with relative content of 63.08, 15.82 and 7.78%. The relative contents of methyl 3-(methylthio)-propanpate in the four corresponding fruits were 0.89, 4.09, 0.45 and 0.99%, respectively.
Key words: Pineapple, aroma components, fruits ripened in different seasons.