Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes

• Genotype determined the crop’s ability to maintain optimal aroma profile. Maturity had a stronger influence over different compound groups than genotype. Monoterpenes, sesquiterpenes and phthalides are key celery aroma. Odours produced during maturity process strongly by Celery is fibrous horticultural vegetable grown globally widely consumed due its health benefits, distinct flavours culinary versatility. Currently, few datasets examine development across which could help guide growers towards optimising harvest times whilst identifying potential consequences of harvesting outside commercial maturity. Freeze-dried two genotypes, selected for biochemical sensory differences, were harvested at three time-points investigated using solid-phase microextraction gas chromatography/mass spectrometry (SPME GC/MS) chromatography/olfactometry (GC/O). Both genotype showed significant ( P < 0.05) interactions between compounds, stage exhibited greater impact upon quality plant Thus, indicating that agronomic practice in determining crop quality. begun decrease once was reached, whereas alcohols more prominent post-mature celery. GC/O results confirmed importance mature differences caused