The effect of maturity stage on fruit quality characteristics, sensory attributes and volatile composition was investigated in the most important hawthorn cultivar (Sultan). The fruit skin color was used as the maturity index for the classification of hawthorn considering their maturity stages as immature (green), mature (green-yellow) and over mature (yellow). The volatile organic compounds (VOCs) of hawthorn fruit at each maturity stage were analyzed by solid-phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC–MS). The results indicated that the quality traits of the Sultan cultivar were affected by the maturity stage. From immature to over mature stages, firmness and titratable acidity decreased whereas fruit size (weight, diameter and length), edible fruit ratio, pH and esters (butyl and hexyl hexanoates, hexyl and cis-3-hexenyl acetates) increased in Sultan cultivar. The highest amount of esters along with the occurrence of butyl butanoate was observed in over mature fruit in comparison with immature and mature ones. PCA analysis of volatile organic compounds separated successfully hawthorn fruit according to the maturity stages. The results showed that mature and over mature fruit were more preferred by panelists. Those fruit had the highest level of esters being responsible for strong fruit flavor, along with low pH and low fruit firmness compared to immature ones.

在最重要的山楂品种 (Sultan) 中研究了成熟阶段对果实品质特征、感官属性和挥发性成分的影响。果皮颜色被用作成熟度指标，将山楂的成熟阶段分为未成熟（绿色）、成熟（绿-黄色）和过成熟（黄色）。通过固相微萃取 (SPME) 和气相色谱-质谱联用 (GC-MS) 分析了每个成熟阶段山楂果实的挥发性有机化合物 (VOC)。结果表明，苏丹品种的品质性状受成熟期的影响。从未成熟到过成熟阶段，硬度和可滴定酸度下降，而果实大小（重量、直径和长度）、可食用果实比例、pH 值和酯类（己酸丁酯和己酯、己酯和顺式-3-己烯基乙酸酯）在 Sultan 栽培品种中增加。与未成熟和成熟的果实相比，在过成熟的果实中观察到最高量的酯以及丁酸丁酯的出现。挥发性有机物的 PCA 分析成功地根据成熟阶段分离了山楂果实。结果表明，成熟和过熟的水果更受小组成员的青睐。与未成熟的水果相比，这些水果的酯含量最高，导致水果风味浓郁，同时具有低 pH 值和低水果硬度。