Scholarlink

<p>While aroma is an important factor of consumer-perceived strawberry fruit freshness, current industrial grading systems continue to rely on simple indicators such as external appearance and sugar content. Transcending the limitations of traditional physicochemical assessments, this study proposes an objective framework for defining freshness centered on volatile organic compound (VOC) criteria, integrating GC-MS, GC-IMS, and E-nose technologies. Our findings demonstrate that VOC drift precedes phenotypic changes. The Volatile Freshness Index (VFI) was established as a molecular-level metric, enabling quantitative grading of strawberry fruit freshness into three distinct stages: fresh (VFI &gt; 80), intermediate (40 &lt; VFI &lt; 80), and decayed (VFI &lt; 40). To substantiate the objectivity of this index, we established a biophysical and biochemical evidence chain for postharvest strawberries: the surge in malondialdehyde (MDA) and the reduction in cytoplasmic water fraction collectively revealed the internal moisture migration, substantiating the progression of strawberry senescence. Simultaneously, a monotonic decrease in alcohol acyltransferase (AAT) activity elucidates the metabolic drivers behind the depletion of fresh ester fingerprints. This multi-dimensional approach provides a foundational, cultivar-specific baseline for developing digitized, real-time freshness monitoring tools within smart supply chains.</p><p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

An integrated multi-dimensional framework for assessing strawberry fruit freshness: tracking aroma dynamics and physicochemical shifts

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年8月4日

查看全文
  • Qiankun Wang,
  • Bingjie Chen,
  • Ci Zhang,
  • Hui He,
  • Chenxia Liu,
  • Chunfang Wang,
  • Xiao Wang,
  • Fuguo Liu,
  • Yan Yang,
  • Jin Yue,
  • Yongjin Qiao,
  • Hongru Liu

摘要

While aroma is an important factor of consumer-perceived strawberry fruit freshness, current industrial grading systems continue to rely on simple indicators such as external appearance and sugar content. Transcending the limitations of traditional physicochemical assessments, this study proposes an objective framework for defining freshness centered on volatile organic compound (VOC) criteria, integrating GC-MS, GC-IMS, and E-nose technologies. Our findings demonstrate that VOC drift precedes phenotypic changes. The Volatile Freshness Index (VFI) was established as a molecular-level metric, enabling quantitative grading of strawberry fruit freshness into three distinct stages: fresh (VFI > 80), intermediate (40 < VFI < 80), and decayed (VFI < 40). To substantiate the objectivity of this index, we established a biophysical and biochemical evidence chain for postharvest strawberries: the surge in malondialdehyde (MDA) and the reduction in cytoplasmic water fraction collectively revealed the internal moisture migration, substantiating the progression of strawberry senescence. Simultaneously, a monotonic decrease in alcohol acyltransferase (AAT) activity elucidates the metabolic drivers behind the depletion of fresh ester fingerprints. This multi-dimensional approach provides a foundational, cultivar-specific baseline for developing digitized, real-time freshness monitoring tools within smart supply chains.