Plant growth regulator applied during growth period influencing the aroma profile of stored Huangguan pear

To investigate the impact of brassinolide (BR) and sodium nitrophenolate (CNS) applied during the growth period on the aroma profile of stored Huangguan pear, this study utilized headspace solid-phase microextraction (HS-SPME) in combination with two-dimensional gas chromatography/time-of-flight mass spectrometry (GC×GC-TOFMS) technology to obtain the aroma fingerprint of Huangguan pear. The results revealed that both BR and CNS inhibited the formation of volatile substances; the inhibition produced by CNS was weaker than that by BR prior to the mid-storage period; the accumulation brought by BR was stronger than that by CNS in the later storage stage. BR and CNS significantly modified the aroma characteristics, and were not beneficial for enhancing the flavor quality of Huangguan pear. This research elaborated in detail on the effects of BR and CNS on the flavor characteristics of pear fruits during storage, providing significant theoretical support for the applicability of plant growth regulators in production. • BR and CNS applied during the growth period inhibited the formation of aromas. • Inhibition caused by BR was stronger than that by CNS before the mid-storage period. • Accumulation brought by BR was stronger than that by CNS in the later storage stage. • BR and CNS significantly modified the aroma characteristics of stored Huangguan pear. • Application of BR and CNS during the young pear fruit stage should be avoided.