Comprehensive Evaluation of the ‘Shixia’ Longan Quality under Postharvest Ambient Storage: The Volatile Compounds Played a Critical Part

Longan fruit generally undergoes rapid quality deterioration during the postharvest stage, with the manifestation of flavor loss as well as pronounced off-odor production. Nevertheless, the unapparent aroma makes people ignore the odor change in postharvest longan. Sensory analysis serves as an indispensable method combining instrumental detection and the perceptibility of human sensation in a comprehensive evaluation of quality during production and consumption. In this study, we established the evaluating data of the appearance, flavor, taste substances, volatile profiles, and deterioration of ‘Shixia’ longan throughout room-temperature storage using instrument assessment and descriptive measurements. Our results indicated that both the appearance state and the taste condition notably engendered confusion or trouble for consumers to judge under the quality transition period. Conversely, the development of odor was highly consistent with that of quality deterioration. Some unpleasant volatile substances including alcohol (ethanol), acid (acetic acid), and esters (acetic acid methyl ester and ethyl acetate) were probably the cause of off-odor during the storage. The result of the sensory evaluation also presents a more significant relevance between the overall quality and the odor. Generally, the work paved the way to reveal the importance of odor profiles for assessing the comprehensive quality condition of postharvest room-temperature stored longan.