BACKGROUND During the storage of avocado, the volatile organic compounds produced from avocados may be distinct at different periods, and this difference may be related to the avocados' maturity degree, and no relevant research has been conducted yet. RESULTS A total of 30 typical target compounds were identified by gas chromatography-mass spectrometer (GC-IMS) combined with principal component analysis (PCA) for the volatile organic compounds (VOCs) produced during the post-harvesting process of avocado. With the increase of storage time, the content of VOCs produced by avocado due to ripening continued to increase, and the uptrend was particularly obvious on the day 13. The storage time of avocado could be distinguished according to the values of PC1 and PC2 in the PCA analysis chart. CONCLUSION GC-IMS detection combined with PCA analysis was used to establish the fingerprints of volatile organic compounds avocado for the first time. The maturity of avocados was determined by identifying the signal strength of characteristic VOCs, and this method could be great potential to predict the maturity of fruits in the future. This article is protected by copyright. All rights reserved.

中文翻译：

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用气相色谱离子迁移谱表征牛油果成熟过程中产生的挥发性有机化合物

背景技术鳄梨在贮藏过程中，不同时期鳄梨产生的挥发性有机物可能存在差异，这种差异可能与鳄梨的成熟度有关，目前尚未开展相关研究。结果采用气相色谱-质谱联用（GC-IMS）结合主成分分析（PCA）对鳄梨采后过程中产生的挥发性有机化合物（VOCs）共鉴定出30种典型目标化合物。随着贮藏时间的增加，鳄梨因成熟而产生的VOCs含量不断增加，第13天上升趋势尤为明显。 鳄梨的贮藏时间可以根据牛油果中PC1和PC2的值来区分。 PCA 分析图。结论 GC-IMS 检测结合PCA 分析首次用于建立鳄梨挥发性有机化合物的指纹图谱。通过识别特征VOCs的信号强度来确定鳄梨的成熟度，该方法在未来预测水果成熟度方面具有巨大潜力。本文受版权保护。版权所有。