Effects of Storage Temperature and Duration on the Volatile Components of Postharvest Plum Fruit Revealed by Widely Targeted Metabolomics

This study evaluated volatile components from “Kongxin” plum fruits (Prunus salicina) at different storage temperatures and durations using headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The 710 screened volatile components were categorized into 16 groups. At cold temperature for 30 days, volatile components were significantly higher than at 0 days, room temperature for 30 days, cold temperature for 60 days. The major differential volatile components were esters and alcohols, including 3-hexenylacetate, benzeneacetic acid, 3-phenyl-2-propenoic acid, ethyl butyrate, butyl acetate, and dicyclopentadiene. Among nine significantly enriched metabolic pathways, alpha-linolenic acid metabolism, biosynthesis of secondary metabolites, and phenylalanine metabolism were the key pathways associated with flavor changes of plum fruit during storage. The compounds 3-hexenylacetate, benzeneacetic acid, and 3-phenyl-2-propenoic acid were significantly up- or down-regulated in the key metabolic pathways. It is concluded that cold temperatures for 30 days are beneficial for maintaining the volatile compounds in plum fruits and provide research ideas for improving the flavor and quality of plum fruit.