Physiological characteristics and volatile organic compound dynamics in bruising sweetpotatoes during short-term storage: Insights from GC–MS and GC-IMS

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-26 DOI:10.1016/j.fochx.2025.102418

Jingzhen Zhang , Chenxin Wang , Yulu Xie , Ping Xu , Ximing Xu , Linjiang Pang , Zunfu Lv , Guoquan Lu

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Abstract

During harvesting and transportation, sweetpotatoes often suffer from mechanical damage like extrusion and collision, which affects their marketability and revenue. This study found that bruising significantly impacted sweetpotatoes quality, especially hardness, which decreased by 21.08 % under 180 N force at 6 d compared to control. Increased extrusion forces led to cellular destruction, higher porosity, starch aggregation, and weight loss rate. Meanwhile, the antioxidant enzyme activities decreased and cell wall degrading enzyme activities increased. A total of 24 and 35 kinds of volatile organic compounds were identified by gas chromatography–mass spectrometry and gas chromatography-ion mobility spectrometry, respectively. Notably, alcohols, aldehydes, and ketones changed more significantly than others following extrusion. The content of β-ionone increased with higher forces, while 1-octen-3-ol decreased, suggesting they may serve as indicators of bruised sweetpotatoes during storage. This research enhances understanding of damaged sweetpotatoes and aids in developing advanced nondestructive testing techniques.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.