The contamination of Alternaria alternata alters the compounds in cherry fruit during cold storage

Alternaria alternata is a common fruit-decaying fungus that is potentially hazardous to fruit quality and human health. In this study, volatile and non-volatile compounds in cherry quality after artificial inoculation with A. alternata during cold storage were investigated using HS-GC-IMS and LC-MS. After fungal exposure, cherry samples exhibited significant changes in fungal counts, fruit firmness, and total soluble solid. A total of 36 volatile compounds, including 15 alcohols, 9 aldehydes, 5 esters, 4 ketones, 2 sulfur compounds, and 1 hydrocarbon were detected in the cherries by HS-GC-IMS. Changes in various aldehydes and sulfur compounds occurred in the early and middle storage stages, and changes in alcohols, esters, and ketones occurred in the middle-later storage stages. Seven types of non-volatile compounds were identified as key differential metabolites including 2-hydroxyphenylacetic acid O-b-D-glucoside, 2-O-benzoyl-D-glucose, gluconic acid, D-glucuronic acid, malonic acid, portulacaxanthin II, and altenusin, which are involved in the biosynthesis pathways of glucose, glycoside compounds, betalain, and fungal metabolites. This study provides further understanding of the relationship between the contamination of A. alternata and the quality of cherry fruit and lays the foundation for preservation technology for fresh fruit.