Comprehensive analysis of aroma quality in Muscat and Strawberry table grapes during low-temperature storage

Low-temperature storage (LTS) is the leading postharvest technology for table grapes. Strong aroma-type specificity is an important factor influencing berry quality; however, aroma-type–dependent changes during LTS have not been well studied. Herein, we found that LTS significantly reduced the free terpene concentrations in the pulp of Muscat aroma cultivars (MCs) by promoting the conversion of free terpenes into a bound form, thereby reducing the values of floral, fruity, and sweet series. In contrast, the values of these three aromatic series significantly increased after LTS in Strawberry aroma cultivars (SCs), primarily due to an increase in β -damascenone concentration. Free ( E )-3-hexenol and nerol, as well as bound hexanal, in the skin of MCs were used to evaluate berries undergoing LTS. In addition, six compounds from MCs and one compound from SCs were used to detect whether berries had been stored for more than 8 and 6 weeks, respectively. • Aroma compounds showed aroma-type specificity during low-temperature storage (LTS). • LTS reduced free terpene concentrations in pulp of Muscat aroma cultivars (MCs). • LTS increased the β-damascenone concentration in Strawberry aroma cultivars (SCs). • Three compounds in MCs could evaluate the berries undergoing LTS. • LTS timing could be detected by six and one compounds in MCs and SCs, respectively.