Comparison of Different Fruit Shapes of Lanxangia tsaoko : Differences and Relevance of Phenotypes, Antioxidant Activities, and Physicochemical Information

ABSTRACT

There is a wide variety of Lanxangia tsaoko (LT) fruit shapes, and there has been no systematic characterization of the chemical composition of the fruit shapes and their functions. In this study, a comprehensive comparison of the three fruit shapes of LT was carried out from the macroscopic to the microscopic level. The results showed that the redder and longer LT had a stronger aroma and that the formation of aroma was closely related to flavonoids and phenolic acids. In addition, flavonoids and their synthesis pathways were the main reasons for the differences among the three fruit shapes. In terms of flavor, the ROAV values of 2‐nonenal, ( E )‐2‐octenal, ( E )‐2‐dodecenal, and ( E )‐ were much higher than those of the other volatiles, and they were the most dominant aroma components in LT. After that, a support vector machine model based on fourier transforms near infrared spectroscopy was developed for fast identification of different fruit types of LT. The best performance of the model was achieved after second‐order derivative preprocessing with 100% correctness. The final correlation analysis illustrated the interpretability between metabolites and spectral features in LT and provided theoretical guidance for the development of non‐destructive, efficient, and low‐cost techniques.