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Changes in quality properties and volatile compounds of different cultivars of green plum (Prunus mume Sieb. et Zucc.) during ripening

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Abstract

The variation in physicochemical characteristics, bioactive components, antioxidant capacity, and volatile compounds of different cultivars of green plum during the ripening was investigated. The alterations in bioactive components and volatile compounds of six cultivars green plum (‘Baifen’, ‘Nangao’, ‘D-1’, ‘Yingsu’, ‘Qingzhu’, and ‘Changnong’) during the ripening were determined by HPLC and GC–MS, respectively. The levels of total phenolics, ascorbic acid, organic acid, phenolic acid, and antioxidant capacity of green plum samples showed a first upward and then downward tendency during the ripening process. The cultivar had a great impact on the phytochemical compounds contents of green plum during ripening, and the ‘Qingzhu’ green plum (QZ) showed higher bioactive compounds concentrations and antioxidant capacity in comparison to the other cultivar green plums. Moreover, the volatile compounds of green plum were also affected by maturity stage and cultivar. The green plums (‘Baifen’, ‘Nangao’, ‘D-1’ and ‘Yingsu’) in the ripening stage presented the highest contents of esters and alcohols, while the main aroma substances of QZ and ‘Changnong’ green plum were aldehydes and terpenes, which were responsible for a strong fruit flavor. The results of this study provided valuable information for the processing and utilization of green plum.

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Acknowledgements

This study was funded by Key-Area Research and Development Program of Guangdong Province (No. 2020B0202080003), Discipline Team Construction project of Guangdong Academy of Agricultural Sciences (No. 202109TD), Guangdong Modern Agricultural Industrial Technology System Innovation Team Construction Project (No. 2022KJ116), Program for Guangdong YangFan Introducing Innovative (No. 2017YT05H045), and Chaozhou Science and Technology Plan Project (No. 202102NY05).

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Authors and Affiliations

  1. Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street., Dongguanzhuang Road, Tianhe District, Guangzhou, 510610, China

    Xiaowei Chen, Yangyang Yu, Yujuan Xu, Yuanshan Yu, Bo Zou, Jijun Wu, Haocheng Liu & Haoran Liu

  2. Liuliu Orchard Group Co. Ltd., Wuhu, 241200, China

    Fan Yang

  3. Guangdong Jiabao Group Co. Ltd., Chaozhou, 515638, China

    Shupeng Chen

  4. Guangdong Meiye Food Co. Ltd., Chaozhou, 515744, China

    Qiupeng Chen

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  1. Xiaowei Chen
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Correspondence to Yuanshan Yu or Jijun Wu.

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Chen, X., Yu, Y., Xu, Y. et al. Changes in quality properties and volatile compounds of different cultivars of green plum (Prunus mume Sieb. et Zucc.) during ripening. Eur Food Res Technol 249, 1199–1211 (2023). https://doi.org/10.1007/s00217-023-04207-y

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