Characteristics changes of Chinese bayberry (Myrica rubra) during different growth stages


The study evaluated the flavor related properties of the Chinese bayberry (Myrica rubra) during different growth stages. The weight, total soluble solids, sugar composition and total anthocyanin content were the highest in full-ripe bayberry fruit. Total phenolic content decreased during growth and full-ripe fruit juice showed the lowest antioxidant activities (DPPH, FRAP, and ABTS). Forty-seven volatiles were detected in the different ripening stages of bayberry, and 20 of them were identified as important aroma contributors using GC–MS–O. PCA based on the data of GC–MS and electronic nose allowed to clearly differentiate all the ripening stages. The results also indicated that D-limonene (D3) with “lemon, citrus” note was most closely associated with the unripe bayberry, nonanal (A5, “citrus, flower” note), decanal (A7, “orange” note), β-ocimene (D5, “mushroom” note), and isocaryophyllene (D8, “wood” note) were associated with the mid-ripe bayberry, and the full-ripe bayberry fruit were characterized by hexanal (A1, “green” note), (E)-2-octenal (A4, “green” note), (E)-2-nonenal (A6, “cucumber” note), 1-hexanol (B1, “green” note), (Z)-3-nonen-1-ol (B3, “cucumber” note), and methyl benzoate (C6, “herb” note).

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This research was supported by Zhejiang Provincial Natural Science Foundation of China under Grant No. LY17C200013 and the Special Science and Technology Program of Xinjiang Uygur Autonomous Region (Grant No. 2016A03008-02).

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Correspondence to Dan Wu.

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Wu, D., Cheng, H., Chen, J. et al. Characteristics changes of Chinese bayberry (Myrica rubra) during different growth stages. J Food Sci Technol 56, 654–662 (2019).

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  • Bayberry (Myrica rubra)
  • Flavor
  • Principal component analysis (PCA)
  • Ripeness
  • GC–MS–O
  • Electronic nose