2025/07/11 by Chunxiu Li, Xunlan Li, Guolu Liang +2 · 1 voice
Agricultural and Biological Sciences · #Plant Physiology and Cultivation Studies #Postharvest Quality and Shelf Life Management
paper · doi:10.21273/hortsci18615-25
openalex publication_date 2025/07/11 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/22
Phenols and volatiles in lemon peels at five different stages [130, 144, 158, 172, and 186 days after flowering (DAF)] after bagging treatment were investigated. Lemon fruits harvested at 130 DAF had highest level of total phenolic compounds and total flavonoid. Bagging treatment decreased their content at all five maturity stages. Volatiles identified in lemon peels included 71 components and were divided into seven types according to chemical structure. The changes of volatiles at different stages after bagging varied with the chemical type. Total volatiles and monoterpenes reached the maximum value at 186 DAF in unbagged fruit, and the maximum value stage was advanced after bagging. Except for 172 DAF, the content of total volatiles and monoterpenes was decreased after bagging. Sesquiterpenes accounted for 2.16% to 5.44% of total volatiles. Most sesquiterpenes intermittently decreased with fruit ripening. Sesquiterpene compounds in unbagged fruit at 130 DAF were significantly higher than in bagged fruit, while their variation in two fruit types became small with fruit ripening. The proportion of alcohols and aldehydes reached 3.36% to 7.10% and 1.53% to 3.63%, respectively. Most alcohols and aldehydes were largely formed at the early and middle stages. Bagging treatment decreased their content mainly at 144 DAF. Fruit bagging and maturity stages had important influence on lemon phenols and volatiles, and appropriate harvest period after bagging was crucial for maintaining the nutritional and flavor quality of lemon fruits.