Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS.

Foods · 2023 · PMC10743180 · PMID 38137198

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a decreasing trendno p-value reported

Furthermore, varying trends were observed for different compound types as the storage period increased: alcohols exhibited a decreasing trend, whereas ester products and some sulfur-containing compounds showed an increase.

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an increasing trendno p-value reported

However, upon reaching the edible stage, certain VOCs demonstrate a decreasing trend (such as ketones), while others display an increasing trend (such as esters).

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highly significantno p-value reported

Notably, Pentanal-M exhibited a highly significant positive correlation with respiration rate (correlation coefficient: 0.91), as well as a significant negative correlation with firmness (correlation coefficient: −0.93).

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