Volatile Compound Profiles by HS GCMS for the Evaluation of Postharvest Conditions of a Peach Cultivar

Volatile Organic Compounds (VOCs) profile of foods obtained by Gas Chromatography/Mass Spectrometry (GC/MS) can be considered a potent tool of food products quality changes occurring as a result of different processing, such as ripening and deterioration. The aim of the present study was the evaluation of volatiles profiles of peaches (cv Springcrest) during their storage in conditions similar to those of long distance transport that normally these products undergo before being placed on market. We investigated control sample (no stored fruit) and peaches stored in cardboard boxes wrapped in heat-sealed HD polythene bags, both in normal and modified atmosphere (0% and 23% CO2) after 1 and 8 days of storage at 4°C. GC/MS analysis of these samples allowed the identification of a total of 118 VOCs. The comparison of the VOCs profile of the three peach samples (control, normal atmosphere and 23% CO2) shows that fruits packaged in normal atmosphere released a greater amount of esters of medium chain fatty acids, such as ethyl nonanoate and ethyl dodecanoate. On the other hand, fruits stored in normal atmosphere and modified atmosphere after 8 days of storage (increased concentration of CO2 in packs) released a greater amount of esters of long chain fatty acids, such as ethyl hexadecanoate.