Cultivar-dependent interplay between volatile biosynthesis and texture deterioration in pear during cold storage and shelf-life.
- 2026-04
- Food chemistry: X 35
- Guanwei Gao
- Chen Yin
- Luming Tian
- Haifei Li
- Hongliang Huo
- Dan Qi
- Ying Zhang
- Chao Liu
- PubMed: 42006665
- DOI: 10.1016/j.fochx.2026.103837
Study Design
- Sample size
- n = 301
- Methods
- Tracked VOCs, soluble solids content (SSC), and texture dynamics in Nanguoli, Jingbaili, and Korla pears during 105-day cold storage and a 15-day shelf life.
- Duration
- 105-day cold storage and a 15-day shelf life
- Funding
- Unclear
Pear aroma quality is predominantly governed by volatile organic compounds (VOCs), which are critically influenced by postharvest storage conditions. This study tracked VOCs, soluble solids content (SSC), and texture dynamics in Nanguoli, Jingbaili, and Korla pears during 105-day cold storage and a 15-day shelf life. A total of 301 VOCs were identified, with esters increasing dramatically (25.96- to 113.55-fold) after 75-day cold storage, especially in soft-fleshed cultivars. Texture declined in these cultivars during shelf life, whereas Korla pears maintained exceptional firmness (> 90% retention) and stable texture parameters. Multivariate analysis revealed a strong negative correlation (r < -0.8) between ester accumulation and textural integrity, highlighting a fundamental trade-off between tissue softening and aroma development. Furthermore, up to 85 VOCs were identified with variable importance in projection scores > 1. These compounds may help clarify the mechanistic basis of texture deterioration and inform strategies for postharvest quality preservation in future studies.