| 厉恩茂,安秀红,李敏,李壮,赵德英,程存刚.不同颜色果袋对富士苹果果实香气组分的影响[J].中国南方果树,2018,47(5): |
| 不同颜色果袋对富士苹果果实香气组分的影响 |
| Effects of Different Color Bags on the Fruit Aroma Components of Fuji Apple |
| 投稿时间：2017-12-21 修订日期：2018-01-24 |
| DOI： |
| 中文关键词: 苹果 果袋 香气 |
| 英文关键词:Apple different colour bagging Aroma |
| 基金项目:辽宁省农业领域青年科技创新人才培养资助计划、中国农业科学院科技创新工程、国家苹果产业技术体系 |
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| 中文摘要: |
| 研究不同颜色果袋对果实香气成分的影响,测定红色、蓝色和绿色果袋套袋成熟果实挥发性物质。红色、蓝色和绿色果袋处理果实分别检测到43种、40种和36种发性物质,未套袋果实有36种。挥发性物质中酯类为最主要香气成分,红色、蓝色果袋套袋处理酯类均降低,红色、蓝色和绿色果袋果实酯类含量分别占总含量的84.91%、86.35%和88.74%,主要酯类有乙酸己酯、乙酸2-甲基丁酯、2-己烯-1-醇乙酸酯、乙酸丁酯、丁酸己酯；检测出的主要烯类和醇类物质分别是α-法尼烯和正己醇。红色果袋实烯类和醇类物质的相对含量较高,酯类物质的相对含量较低,蓝色果袋果实烯类物质的相对含量较高,酯类和醇类物质的相对含量较低,而绿色果袋果实酯类和醇类物质的相对含量较高,而烯类物质的相对含量较低。 |
| 英文摘要: |
| The aim of this experiment was to analyze main aroma components of ripe ‘Fuji’ fruits on different colour bagging. Aroma components of ripe ‘Fuji’ apples of three different colour bags (‘red’, ‘blue’ and ‘green’). The aroma components changes of ripe ‘Fuji’ fruits of ‘red’, ‘blue’ and ‘green’ bags were studied. A total of 53 compounds were identified from the sample extracts, 43, 40 and 36 compounds were detected respectively from the bagging fruits of red, blue and green bags, and only 36 compounds were detected in the control ‘Fuji’ apples. Esters was the major style of aroma in ‘Fuji’ apples, the main esters were acetic acid, hexyl ester, 1-Butanol, 2-methyl-, acetate、(2Z)-2-Hexenyl acetate、Acetic acid, butyl ester、Butanoic acid, hexyl ester, the content of acetic acid, hexyl ester was the highest in all esters, but the relative content was different of ‘red’, ‘blue’, ‘green’ bags and control. The main contents of the alkene was .alpha.- Farnesene, the main contents of the alcohol was 1-hexanol. The main aroma components of ‘red’, ‘blue’ and ‘green’ bags fruits were 2-hexenal, 3-hexenal, hexanal, 2,4-hexadienal, benzaldehyde, diethyl phthalate. The aroma components accumulates differently after fruits riped under different colour bags. The relative content of esters decreased as alcohols and alkenes increased after fruits riped of bagging red bags, the relative content of esters and alcohols decreased as alkenes increased after fruits riped of bagging blue bags, while the fruit bagged with green fruit bag is the opposite of blue treatment |
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