Changes in Aroma Components of Nanguo Pear during Post-harvest Storage at 20℃

In this study,solid-phase microextraction and GC-MS were employed to measure the aroma components of Nanguo pear stored at 20 ℃.The results showed that only 6 aroma components were detected in Nanguo pear in the first 10 days of post-harvest storage.The number of detected aroma components of Nanguo pear was 13 on the 15th day of storage,the maximum number,18,appeared on the 20th day,and that was lowered to 12 on the 25th day.Totally 19 compounds were identified during the 25-day storage,of which,ethyl acetate(1.49%),butanoic acid,ethyl ester(7.48%),acetic acid,2-methylpropyl ester(1.43%),hexanoic acid,methyl ester(1.46%),hexanoic acid,ethyl ester(41.76%),acetic acid,hexyl ester(11.78%),2-octenoic acid,ethyl ester(1.07%),octanoic acid,ethyl ester(6.73%) and alpha-farnesene(21.6%) were the major compounds identified on the 20th day.