Physiological characteristics and volatile organic compound dynamics in bruising sweetpotatoes during short-term storage: Insights from GC-MS and GC-IMS.

Jingzhen Zhang, Chenxin Wang, Yulu Xie, Ping Xu, Ximing Xu, Linjiang Pang, Zunfu Lv, Guoquan Lu

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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8 authors.

Jingzhen ZhangInstitute of Root and Tuber Crops, The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China.

Chenxin WangInstitute of Root and Tuber Crops, The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China.

Yulu XieInstitute of Root and Tuber Crops, The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China.

Ping XuCollege of Food and Health, Zhejiang A&F University, Hangzhou 311300, China.

Ximing XuInstitute of Root and Tuber Crops, The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China.

Linjiang PangCollege of Food and Health, Zhejiang A&F University, Hangzhou 311300, China.

Zunfu LvInstitute of Root and Tuber Crops, The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China.

Guoquan LuInstitute of Root and Tuber Crops, The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

During harvesting and transportation, sweetpotatoes often suffer from mechanical damage like extrusion and collision, which affects their marketability and revenue. This study found that bruising significantly impacted sweetpotatoes quality, especially hardness, which decreased by 21.08 % under 180 N force at 6 d compared to control. Increased extrusion forces led to cellular destruction, higher porosity, starch aggregation, and weight loss rate. Meanwhile, the antioxidant enzyme activities decreased and cell wall degrading enzyme activities increased. A total of 24 and 35 kinds of volatile organic compounds were identified by gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry, respectively. Notably, alcohols, aldehydes, and ketones changed more significantly than others following extrusion. The content of β-ionone increased with higher forces, while 1-octen-3-ol decreased, suggesting they may serve as indicators of bruised sweetpotatoes during storage. This research enhances understanding of damaged sweetpotatoes and aids in developing advanced nondestructive testing techniques.

Indexed as

Bruised sweetpotatoesGas chromatography-ion mobility spectrometryGas chromatography–mass spectrometryQualityVolatile organic compounds

Identifiers

PMID40231127

DOI10.1016/j.fochx.2025.102418

PMCPMC11994911

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.