Effects of Uniconazole Dwarfing Treatment on Fruit Quality and Volatile Compound Profile in Banana ‘Fenjiao’ (Musa spp., ABB Group)

Uniconazole is a commonly used dwarfing agent in agricultural production. But little is known about whether it will affect the fruit’s quality and aroma. This research aimed to reveal the effects of uniconazole on the fruit quality and aroma of the banana ‘Fenjiao’ (Musa spp., ABB group). The analysis was conducted by combining the changes in physiological indicators with the volatile metabolomics data. The result indicated that the succinate content was significantly improved after dwarfing treatment. Malic and fumaric acid were also significantly different between the two groups at certain post-ripening stages. Volatile metabolic analysis revealed that uniconazole treatment significantly up-regulated the content of butyric acids and its three ester derivatives while significantly down-regulated the amount of three long-chain fatty acid esters in banana fruits. No differences were observed between the dwarfed and control groups of banana fruits regarding storage life, total sugar/acid content and flavor. This study provides a new insight into the regulation of fruit flavor during cultivation.