ArticleFrontiers in plant science2025
Volatile aromatic substances analysis of different temperature stored 'Docteur Jules Guyot' pear (
Article in Frontiers in plant science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Calcium-Triggered PuMYB44-PuERF118 Cascade ActivatesInternational journal of molecular sciences · 2026Article
- Hydrogen sulfide-mediated persulfidation of ERF106 controls pear fruit aroma biosynthesis via disrupting the ERF106-MYB21-FAD8 complex.The Plant journal : for cell and molecular biology · 2026Article
- Effects of Green Manure Application on Postharvest Quality and Soil-to-Fruit Fertility Coupling in Korla Fragrant Pear (Biology · 2026Article
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8 authors.
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Abstract
During the post-ripening process of 'Docteur Jules Guyot' pear, the aroma of the fruit gradually becomes richer with increasing maturity. In this study, the volatile substances in 'Docteur Jules Guyot' pear fruits stored at room temperature (RT), low temperature (LT), and low temperature to room temperature (LT-RT) were identified and analyzed using solid-phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS) at different ripening stages. The results showed that the volatile substances were mainly alcohols, aldehydes, esters, acids, ketones, alkanes, and terpenes. Esters are the main substances of fruit aroma; with an increase in fruit maturity, the ester content increases gradually. Ethyl acetate, hexyl acetate, heptyl acetate, and amyl acetate were the main volatile components of the fruit. The aroma content under LT was lower than that under RT, and after transferring from LT-RT, the ripening of the fruit was accelerated, and the aroma content increased rapidly. Among the genes involved in the lox pathway, the expression of
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