Skip to main content
SpringerLink
Log in

Volatile Profiling of Kiwifruits (Actinidia deliciosa ‘Hayward’) Evaluated by HS-SPME and GC-IT/MS: Influence of Ripening, Training System and Storage

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

In this research, the volatile profile of Actinidia deliciosa (A. Chev) C.F. Liang and A.R. Ferguson var. deliciosa cv. Hayward fresh fruits (pulp) coming from two different training systems, picked at different harvest times were characterized by HS-SPME-GC-IT/MS before and after storage. Forty-seven compounds were identified and distributed by distinct chemical classes (aldehydes, alcohols, ketones, esters, monoterpenes, norisoprenoid and hydrocarbons), with 24 being reported for the first time in this variety. The major volatiles found were: hexanal, (E)-2-hexenal and methylbutyrate. A principal component analysis showed that fruits from pergola training system are very well distinguished from those coming from T-bar training system by their abundance of monoterpenes and norisoprenoids. In general, fruits after storage have higher amounts of esters. All these results were confirmed by sensory analysis, having the T-bar kiwifruits higher notes in “pungent” descriptor, and fruits stored higher values of “ripened fruit odour” and “sweetness”.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Balasubramanian, S., & Panigrahi, S. (2011). Solid-phase microextraction (SPME) techniques for quality characterization of food products: a review. Food and Bioprocess Technology, 4, 1–26.

    Article  CAS  Google Scholar 

  • Bartley, J. P., & Schwede, A. M. (1989). Production of volatile compounds in ripening kiwifruit (Actinidia chinesis). Journal of Agriculture and Food Chemistry, 37, 1023–1025.

    Article  CAS  Google Scholar 

  • Ferguson, A. R. (1984). Kiwifruit: a botanical review. Horticultural reviews, 6, 1–64.

    Google Scholar 

  • Ferguson, A. R. (1990). The genus Actinidia. In I. J. Warrington & G. C. Weston (Eds.), Kiwifruit science and management (pp. 15–35). Auckland: Ray Richards Publisher.

    Google Scholar 

  • Ferguson, A. R., & Bollard, E. G. (1990). Domestication of the kiwifruit. In I. J. Warrington & G. C. Weston (Eds.), Kiwifruit science and management (pp. 165–246). Auckland: Ray Richards.

    Google Scholar 

  • Fernandes, F., Guedes de Pinho, P., Valentão, P., Pereira, J. A., & Andrade, P. B. (2009). Volatile constituents throughout Brassica oleracea L. var. acephala germination. Journal of Agriculture and Food Chemistry, 57, 6795–6802.

    Article  CAS  Google Scholar 

  • Fisk, C. L., McDaniel, M. R., Strik, B. C., & Zhao, Y. (2006). Physicochemical, sensory, and nutritive qualities of hardy kiwifruit (Actinidia arguta 'Ananasnaya') as affected by harvest maturity and storage. Journal of Food Science, 71, S204–S210.

    Article  CAS  Google Scholar 

  • Futura, M., Asano, S., & Imai, S. (2006). After-ripening of fruits adjusted by ethylene-generating agents. Packaging Technology and Science, 6, 211–220.

    Article  Google Scholar 

  • Guedes de Pinho P., Pereira D.M., Gonçalves R.F., Valentão P., Fernandes F., Taveira M. & Andrade PB (2009a). Headspace-solid phase microextraction and gas chromatography mass spectrometry applied to determination of volatiles in natural matrices. In: Functional Plant Science and Biotechnology (pp 1–15). Isleworth: Global Science Books.

  • Guedes de Pinho, P., Ribeiro, B., Gonçalves, R. F., Baptista, P., Valentão, P., Seabra, R. M., et al. (2008). Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms. Journal of Agriculture and Food Chemistry, 56, 1704–1712.

    Article  CAS  Google Scholar 

  • Guedes de Pinho, P., Valentão, P., Gonçalves, R. F., Sousa, C., Seabra, R. M., & Andrade, P. B. (2009). Volatile composition of Brassica oleracea L. var. costata DC leaves using solid-phase microextraction and gas chromatography/ion trap mass spectrometry. Rapid Communicationsin Mass Spectrometry, 23, 2292–2300.

    Article  CAS  Google Scholar 

  • Guedes de Pinho, P., Gonçalves, R. F., Valentão, P., Pereira, D. M., Seabra, R. M., Andrade, P. B., et al. (2009). Volatile composition of Catharanthus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry. Journal of Pharmaceutical and Biomedical Analysis, 49, 674–685.

    Article  CAS  Google Scholar 

  • Jordan, M. J., Margaria, C. A., Shaw, P. E., & Goodner, K. L. (2002). Aroma Active compounds in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O. Journal of Agriculture and Food Chemistry, 50, 5386–5390.

    Article  CAS  Google Scholar 

  • Martino J. (2007). Manual do Kiwicultor, 1st Ed., APK-Associação Portuguesa de Kiwicultores.

  • Meilgaard M.M., Civille G.V. & Carr B.T. (1999). Descriptive analysis techniques. In: Sensory evaluation techniques, 3rd edn (pp 164–172). Boca Raton: CRC Press.

  • Mendes Pinto, M. M., Silva Ferreira, A. C., Caris-Veyrot, C., & Guedes de Pinho, P. (2005). Carotenoid, chlorophyll and chlorophyll-derived compounds in grapes and port wines. Journal of Agriculture and Food Chemistry, 53, 10034–10041.

    Article  CAS  Google Scholar 

  • Oliveira, C., Ferreira, A. C., Costa, P., Guerra, J., & Guedes de Pinho, P. (2004). Effect of some viticultural parameters on the grape carotenoid profile. Journal of Agriculture and Food Chemistry, 52, 4178–4184.

    Article  CAS  Google Scholar 

  • Ong, B. T., Nazimah, S. A. H., Tan, C. P., Mirhosseini, H., Osman, A., Mat Hashim, D., et al. (2008). Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS). Journal of Food Composition and Analysis, 21, 416–422.

    Article  CAS  Google Scholar 

  • Organisation International de Normalisation (1985) ISO 6564:1985 Analysesensorielle-Methodologie-Méthodesdétablissement du profil de la flaveur.

  • Riu-Aumatell, M., Castellari, M., López-Tamames, E., Galassi, S., & Buxaderas, S. (2004). Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS. Food Chemistry, 87, 627–637.

    Article  CAS  Google Scholar 

  • Sale, P. R., & Lyford, P. B. (1990). Cultural, management and harvesting practices for kiwifruit in New Zealand. In I. J. Warrington & G. C. Weston (Eds.), Kiwifruit: Science and Management (pp. 247–296). Auckland: Ray Richards (in association with the New Zealand Society for Horticultural Science).

    Google Scholar 

  • Schwab, W., Davidovich-Rikanati, R., & Lewinsohn, E. (2008). Biosynthesis of plant-derived flavour compounds. The Plant Journal, 54, 712–732.

    Article  CAS  Google Scholar 

  • Snelgar, W. P., Hopkirk, G., Seelye, R. J., Martin, P. J., & Manson, P. J. (1998). Relationship between canopy density and fruit quality of kiwifruit. New Zealand Journal of Crop and Horticultural Science, 26, 223–232.

    Article  Google Scholar 

  • Taveira, M., Guedes de Pinho, P., Gonçalves, R. F., Andrade, P. B., & Valentão, P. (2009). Determination of eighty-one volatile organic compounds in dietary Rumex induratus leaves by GC/IT-MS, using different extractive techniques. Microchemical Journal, 3, 67–72.

    Article  Google Scholar 

  • Tombesi, A., Anyognozzi, E., & Palliotti, A. (1993). Influence of light exposure on characteristics and storage life of kiwifruit. New Zealand Journal of Crop and Horticultural Science, 21, 87–92.

    Google Scholar 

  • Wan, X. M., Stevenson, R. J., Chen, X. D., & Melton, L. D. (1999). Application of headspace solid-phase microextraction to volatile flavour profile development during storage and ripening of kiwifruit. Food Research International, 32, 175–183.

    Article  CAS  Google Scholar 

  • Winterhalter P. (1991). Fruit IV. In: Maarse H, (Ed.), Volatile compounds in foods and beverages (pp 389–410). Zeist: TNO-CIVO Food Analysis Institute

  • Young, H., Paterson, V. J., & Burns, D. J. W. (1983). Volatile aroma constituents of kiwifruit. Journal of the Science of Food and Agriculture, 34, 81–85.

    Article  CAS  Google Scholar 

  • Zolfaghari, M. S. M., Barzegar, M., & Samadloiy, H. (2008). Physicochemical and enzymatic properties of fivekiwifruit cultivars during cold storage. Food and Bioprocess Technology, 2, 114–126.

    Google Scholar 

Download references

Acknowledgements

To the Associação Portuguesa de Kiwicultores—(Eng. José Martino and Eng. Liliana Perestrelo) for all the support and knowledge transmitted, to Eng. Manuel Torres for allowing to do this study in their orchards and to Prosa, Produtos e ServiçosAgrícolas, S.A. for providingall facilities for the evaluation of the physical parameters and finally to Eng.º João Oliveira for the support and knowledge transmitted.

Author information

Authors and Affiliations

  1. Faculty of Science, Porto University, Campus Agrário de Vairão, Porto, 4485-661, VDC, Portugal

    Luís Miguel Mota & Ana Aguiar

  2. REQUIMTE, Bromatology-Hydrology Laboratory, Chemical Department, Faculty of Pharmacy, University of Porto, RuaAníbal Cunha 164, Porto, 4099-030, Portugal

    Isabel M. P. L. V. O. Ferreira

  3. REQUIMTE, Toxicology Laboratory, Biological Science Department, Faculty of Pharmacy, University of Porto, RuaAníbal Cunha 164, Porto, 4099-030, Portugal

    Paula Guedes de Pinho

Authors
  1. Luís Miguel Mota
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ana Aguiar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Isabel M. P. L. V. O. Ferreira
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Paula Guedes de Pinho
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Paula Guedes de Pinho.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Mota, L.M., Aguiar, A., Ferreira, I.M.P.L.V.O. et al. Volatile Profiling of Kiwifruits (Actinidia deliciosa ‘Hayward’) Evaluated by HS-SPME and GC-IT/MS: Influence of Ripening, Training System and Storage. Food Bioprocess Technol 5, 3115–3128 (2012). https://doi.org/10.1007/s11947-011-0602-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-011-0602-y

Keywords

Search

Navigation