Integrated intelligent sensory and metabolomics elucidate the changes in sensory quality and metabolic profile during post-ripening of ‘Cuixiang’ kiwifruit

The evolution of sensory qualities, volatile and non-volatile metabolites of ‘Cuixiang’ kiwifruit during post-ripening were analyzed. Both human and intelligent sensory evaluation revealed that at 20 ± 1 °C and 90 % relative humidity, the color, taste, texture and aroma of ‘Cuixiang’ peaked at 11 d of post-ripening, signifying its best consumption window period. Volatile metabolomic indicated that the loss of greenness odour persisted throughout the post-ripening period, manifesting as a sharp decline in isobutyl isovalerate, 2,6-dimethyl-5-heptenal, E -3-hexenyl acetate and 2-nonanol, while the contents of benzyl benzoate, 3(2H)-furanone-4-methoxy-2,5-dimethyl, methyl methacrylate, methyl benzoate, methyl hexanoate and methyl caprate significantly increased, contributing to the richness of fruity, sweet and floral aroma. Totally 238 differentially accumulating metabolites were identified by non-volatile metabolomic. Key metabolites responsible for the multiple changes during post-ripening were screened, including elevated sugar-acid ratios, amino acid and lipid degradation, total phenol accumulation, and the initial rise followed by a decline in terpenoid content. • Combined application and analysis of intelligent and human sensory evaluation. • Volatile and non-volatile metabolomics show metabolites changes during post-ripening. • ‘Cuixiang’ has less greenness and more fruity, sweet, floral aroma in post-ripening. • Metabolites causing sensory attribute changes such as sugar-acid ratio are identified.