Effects of Postharvest SO₂ Treatment on Longan Aril Flavor and Glucosinolate Metabolites.

ABSTRACT: SO₂ fumigation treatment (commonly known as sulfur treatment, ST) is a key method in the postharvest preservation of imported and exported fresh longan fruits, effectively reducing pericarp browning and enhancing color. Nonetheless, distinctive aromas, often referred to as "sulfur flavor", may develop in the aril during the extended preservation period. This study employed "Caopu" longan as the test material and patented SO₂-releasing paper (ZL201610227848.7) as a treatment to perform a 35-day low-temperature (5 °C) storage of the fruit. The changes in glucosinolates (GSLs) and associated metabolites in the aril of treated fruit (ST) were examined utilizing ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) detection and widely targeted

SUBMITTER: Mahfuzur RM 

PROVIDER: S-EPMC11548585 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature