Effects of Harvesting Period and Storage Duration on Volatile Organic Compounds and Nutritive Qualities of Alfalfa

Harvest time and storage had significant effects on nutrient quality Volatile Organic Compounds (VOCs) of alfalfa. The objective this study was to use headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) analyze alfalfa at different harvest periods (budding stage, early blooming, full blooming), for 0 d, 90 180 270 360 the dynamic changes in VOCs nutritional quality. Results indicated that ketones, aldehydes, alcohols esters were main volatile components VOCs, accounting 87.41%, 88.57% 90.85% total budding blooming respectively. varied significantly periods; delayed harvesting reduced alcohols, crude protein (CP), digestible nutrients (TDN) increased ketone, dry matter (DM), acid detergent fiber (ADF) neutral (NDF) contents (p < 0.05). After Comprehensive consideration ofthe yield, alfalfa, best determined be stage. durations, ADF NDF DM, CP TDN Ketone content a positive correlation, (NDF F = 5.5, p 0.024). Storage d 2-methylbutyraldehyde (musty), 1-octen-3-one (earthy musty odor) increased. These may key compounds causes smell fresh fade away emerge.