Objective To reveal the composition and changes of volatile components at different maturity levels after the color transition period of‘Minxuan dwarf banana’, providing data support for the fruit quality evaluation and processing of‘Minxuan dwarf banana’.

Method Headspace gas chromatography-mass spectrometry ( HS-GC-MS ) was used to determine and evaluate the volatile components of four different maturities of ‘Minxuan dwarf banana’ after color change, including green more than yellow ( S3 ), yellow more than green ( S5 ), whole yellow ( S7 ), and more spots in fruit ( S9 ). With the help of principal component analysis, the process of change accumulation was analyzed.

Result The results showed that 23 volatile components with positive and negative matching degrees greater than 800 were detected, including aldehydes, esters, alcohols and other volatile substances. Maturity had a significant effect on the type and relative content of volatile components. Three volatile components were detected in S3, 11 volatile components were detected in S5, 21 volatile components were detected in S7, and 22 volatile components were detected in S9.S3-S5 were mainly aldehydes, S7-S9 aldehydes decreased significantly, and esters increased sharply, among which acetates and butyrates were the main esters in the later stage.Aldehydes and isoamyl acetate can be used as important indicators to evaluate the maturity of bananas.The principal component scores of the four maturity levels of ‘Minxuan dwarf banana’ were S9 ＞ S7 ＞ S5 ＞ S3.From the PCA results, the types, contents and changes of volatile components at different ripening levels are related to the maturity of bananas.

Conclusion The composition and content of volatile components is expected to become an important indicator of banana classification and maturity classification.