Tracing of Chemical Components of Odor in Peels and Flesh from Ripe Banana on a Daily Basis Using GC-MS Characterization and Statistical Analysis for Quality Monitoring During Storage
A promising research to evaluate the quality of ripe banana during storage period by analyzing the variability of the volatile chemical components in odor from peels and flesh based on solid-phase microextraction-GC-MS characterization and statistical analysis has been discussed. A rapid increase of ethanol concentration in peels and flesh contributes to rotting of the banana. Specifically, occurrence of some compounds, including 1,2-dimethoxybenzene, 3,4-dimethoxybenzaldehyde, and isoeugenol, is an important feature of banana rotting. The decrease of 3-hydroxy-4-methoxybenzaldehyde concentration signifies a weakening of antiseptic, bactericidal, fungicidal, and antioxidant properties of banana. Besides, the principal component analysis (PCA) has been implemented in the discrimination of banana odor at different days of storage.
KeywordsBanana storage quality Overripe odor GC-MS Volatile chemical compounds Principal component analysis
The author JZ appreciates the financial support of the National Science Foundation of China (No. 31270215). The author SKJ acknowledges the research support from the TDT University, Vietnam, and reviewers for their valuable comments and suggestions.
The author JZ received funding by the National Science Foundation of China project no. 31270215.
Compliance with Ethical Standards
Conflict of Interest
JZ has received a research grant from the NSF China, but declares no conflict of interest. SKJ declares that he has no conflict of interest. CL declares that he has no conflict of interest. KH declares that he has no conflict of interest.
This article does not contain any studies with human participants or animals performed by any of the authors.
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