Figures (4)  Tables (1)

    • Figure 1. 

      Phenotype of 'XM'. (a) 'XM' at different ripening stages. (b) Weight of 'XM' at different ripening stages. (c) Brix of 'XM' at different ripening stages. (d) CCI of 'XM' at different ripening stages. (e) Non-destructive firmness of 'XM' at different ripening stages. (f) Flesh firmness after peeling of 'XM' at different ripening stages. (g) Ethylene release of 'XM' at different ripening stages.

    • Figure 2. 

      Analysis of VOCs during 'XM' ripening by GC-MS. (a) Changes in VOC content during ripening. (b) Changes in total VOC content during ripening. (c) Changes in lactone content during ripening. (d) Changes in aldehyde content during ripening. (e) VIP score plot. (f) Differential volcano plot of VOCs during ripening.

    • Figure 3. 

      Analysis of non-volatile compounds during 'XM' ripening by GC-MS. (a) Changes in non-volatile compound content during ripening. (b) Changes in total non-volatile compounds during ripening. (c) Changes in soluble sugar content during ripening. (d) Changes in fatty acid content during ripening. (e) Changes in organic acid content during ripening. (f) Changes in amino acid content during ripening. (g) VIP score plot. (h) Correlation heatmap between VOCs and non-volatile compounds during ripening.

    • Figure 4. 

      Sensory analysis of 'XM'. (a) Radar chart of E-nose characteristic attributes of fruit at different ripening stages. (b) VIP score plot for the E-nose. (c) Correlation network diagram between E-nose and VOCs (r > 0.5; p < 0.05). (d) Correlation network diagram between E-nose and non-volatile compounds (r > 0.5; p < 0.05). (e) Radar chart of E-tongue characteristic attributes of fruit at different ripening stages. (f) VIP score plot for the E-tongue. (g) Correlation network diagram between E-tongue and VOCs (r > 0.5; p < 0.05). (h) Correlation network diagram between E-tongue and non-volatile compounds (r > 0.5; p < 0.05).

    • VOCs CAS OT r1 r2 r3 r4 r5 r6 Odor
      γ-Decalactone 706-14-9 1.10 5.21 4.99 4.93 262.08 270.01 265.89 Peach
      δ-Decalactone 705-86-2 66.00 0.41 0.38 0.53 15.84 13.18 13.06 Peach
      γ-Dodecalactone 2305-5-7 2.00 5.64 5.45 6.00 21.70 15.69 18.71 Sweet
      γ-Hexalactone 695-06-7 260.00 0.83 0.69 0.58 3.29 3.98 4.33 Sweet
      γ-Octalactone 104-50-7 12.00 0.65 0.62 0.66 3.64 4.51 4.88 Coconut
      1-Hexanol 111-27-3 5.60 14.29 17.85 22.67 72.94 32.88 37.15 Green
      Nonanal 124-19-6 1.10 92.08 83.84 80.10 59.74 7.85 12.32 Green
      Butyraldehyde 123-72-8 2.20 3.72 4.09 3.80 1.90 2.84 2.20 Chocolate
      Benzaldehyde 100-52-7 750.89 0.30 0.43 0.22 0.87 1.18 1.06 Aromatic
      Ethyl acetate 141-78-6 5.00 9.00 4.89 3.12 3.80 25.70 12.76 Pineapple
      Isopentyl acetate 123-92-2 0.15 9.76 9.06 10.38 9.83 13.17 10.79 Fruity
      Myrcene 123-35-3 1.20 0.69 0.87 0.21 2.71 5.78 1.12 Spicy
      Linalool 78-70-6 0.22 372.38 299.66 69.52 992.50 715.67 540.59 Flowery
      β-Ionone 14901-07-6 0.01 446.08 440.17 471.58 934.74 641.03 760.57 Flowery

      Table 1. 

      Changes in OAV during the ripening process of 'XM'.