The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan

Author:

Lin Zixi1,Li Binbin2,Liao Maowen1,Liu Jia3,Zhou Yan1,Liang Yumei1,Yuan Huaiyu1,Li Ke4,Li Huajia1

Affiliation:

1. Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China

2. Institute of Agricultural Products Processing Research, Xinjiang Academy of Agricultural Reclamation Sciences, Shihezi 832000, China

3. Horticulture Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610039, China

4. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China

Abstract

Plum (Prunus salicina Lindl.) is an important stone fruit crop in Sichuan that is increasingly in demand by consumers owing to its flavor and outstanding nutraceutical properties. The physicochemical characteristics, antioxidant capacity, and volatile profiles of five traditional and new plum cultivars in Sichuan were determined using high-performance liquid chromatography and gas chromatography time-of-flight mass spectrometry. The results showed that all plums exhibited an appropriate quality profile for fresh consumption; the new cultivar ‘ZH’ exhibited the highest soluble solids content, sugar–acid ratio, total phenolic content, total flavonoid content, and antioxidant capacity. High sugar–low acid properties were observed in five plum cultivars. Sucrose was the main sugar, while quinic acid and malic acid were the main organic acids. The plums were rich in volatile compounds and had specific volatile characteristics. A total of 737 volatiles were identified in the plum fruit, and orthogonal partial least-squares discriminant analysis was employed to screen 40 differential volatiles as markers for cultivar distinction. These findings offer comprehensive information on the physicochemical characteristics, antioxidant capacity, and volatile profiles of plums.

Funder

Sichuan Province Breeding Research

1 + 9 unveiling for tackling key scientific and technological problems—Functional food core technology, Sichuan Academy of Agricultural Sciences

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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