@article{article_1564516, title={Changes in Volatile Compounds of ‘Hayward’ Kiwifruit During Storage}, journal={Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi}, volume={29}, pages={51–61}, year={2026}, DOI={10.18016/ksutarimdoga.vi.1564516}, url={https://izlik.org/JA69XY53SR}, author={Bilgin, Ömer Faruk}, keywords={SPME, Kiwi, Depolama süreleri, Gc/ms, Aroma bileşenleri}, abstract={The aim of this study was to compare the aroma profiles of fresh ‘Hayward’ kiwifruit during different cold storage periods, using the SPME method in combination with gas chromatography-mass spectrometry (GC-MS). Cold storage duration significantly influenced the accumulation of volatile and major aroma compounds. After three months, 1-hexanol, a main aroma component, increased by 66.7% before exhibiting a slight decline. The concentration of 2-hexen-1-ol (E) increased by 170% in the third month, then returned to nearly its initial level by the fifth month. Conversely, 2-hexanal steadily declined, decreasing by nearly 81% by the fifth month. Similarly, 3-hexen-1-ol (Z) increased by approximately 100% after three months, but subsequently decreased by 75% in the fifth month. Notably, ethanol and acetic acid ethyl ester, initially undetected, rapidly accumulated during storage, reaching 4.38% in the third month and 22.40% in the fifth month. Total alcohol content increased steadily, rising from 6.99% to 15.85% and further to 48.10%. Total esters showed the most significant increase, rising from 0.99% to 31.49% by month five. In contrast, total aldehyde content decreased from 80.56% (0M) to 28.19% (5M). Ketones and terpenes, initially undetected, emerged during storage, reaching 0.30% and 24.07% by month five, respectively. These results indicate significant alterations in the aroma profiles, potentially impacting the aroma quality of kiwifruits during extended storage.}, number={1}