Abstract
Nowadays, the number of consumers asking for aroma and flavour quality were increasing.
However, no previous study about influences of harvest maturity, storage condition on
changes in volatile organic compounds of ‘Phulae’ pineapple fruits. Objectives of this
research were investigations of volatile profiles, effect of harvest maturity (between green
and full mature) and storage condition (10°C, 85-90% RH for 14 days before moved to room
temperature) on volatile compounds in the pineapple fruits by simulation of fruit logistics.
The results showed that 18 volatile compounds were identified in full mature stage included
10 esters, 2 terpenes and terpenoids, 1 alcohols and phenols, 1 aldehydes, 3 miscellaneous,
and 1 unknown. On the other hand, 7 volatile compounds were detected. 2 esters, 2 terpenes
and terpenoids, 1 alcohols and phenols, and 2 miscellaneous were identified. Volatile
compounds in green mature stage tended to be increased after storing under the postharvest storage included detection of volatile compounds in group of aldehydes, ketones,
and lactones after 14 days of storage. In conclusion, harvest maturity and storage condition
affected the development of volatile compounds in the pineapple fruits. Full mature fruits
contained higher amounts of volatile compounds than green mature fruits.
