Dynamic Changes of Volatile Compounds in Strawberry Tomatoes during Storage by GC-IMS Analysis

ZHAO Xinyu; YAN Xinhuan; TAN Mengnan; PAN Shaoxiang; FAN Yixuan; LIU Xuemei

doi:10.19590/j.cnki.1008-1038.2025.05.002

Abstract：This study analyzed the dynamic changes of volatile compounds in strawberry tomatoes during room-temperature storage(1-10 days)using gas chromatography-ion mobility spectrometry(GC-IMS).GC-IMS fingerprinting combined with principal component analysis(PCA)was performed to compare volatile components across different storage stages.The results showed that a total of 37 volatile components were qualitatively determined in strawberry tomatoes.Among them,aldehyde compounds had the highest proportion and were the main volatile components of strawberry tomatoes,with a relative content of approximately 60%-63%.Ketone substances were the second,with a relative content proportion of approximately 20%-24%.The fingerprint map results showed that the volatile components of strawberry tomatoes changed significantly during the storage process.The volatile components were relatively stable in the early stage of storage(1-3 days),but significantly changed after 3 days of storage.Especially,6-methyl-5-hepten-2-one and trans-2-pentenal had a high content in the early stage of storage and then decreased significantly in the later stage of storage(7-10 days).Substances with unpleasant odors,such as propionic acid and benzaldehyde,gradually accumulated.PCA further confirmed that the volatile components of strawberry tomatoes changed significantly after 3 days of storage.This study provided reference information for the best edible period and flavor,maintenance of strawberry tomatoes postharvest,and offered new ideas for storage and preservation technologies and analysis and detection.