Temporal volatile profile and yield dynamic of ginger in relation to climatic variation during harvest

Volatile aroma is a crucial indicator that evaluate the flavor attribute and harvest standards of Zingiber officinale. To explore the synergistic relationship between fragrance quality and economic yield of ginger, the continuous dynamic monitoring of volatile component and weight was implemented during the harvesting process. A total of 71 aromatic constituents were identified across 10 stages of the maturation from rhizomes. Quantity and content of volatile substances all exhibited a distinct increasing trend of slow-rapid-slow. Terpenes are the predominant category of aroma compounds, accounting for 73% ∼ 78% of the total volatiles. Zingiberene contributes the most to sensory quality of the ginger aroma, with its concentration more than 30%. Stepwise cooling and balanced light are conducive to promoting the accumulation of dry matter, which is the pivotal inducement for the accelerated formation of quality and yield in middle harvesting. A temporal characteristic flavor fingerprint of ginger was established in this work, providing a theoretical direction for determining the optimal harvest period associated with high yield and good quality.