摘要
【目的】分析‘蜜脆’苹果在采后20℃贮藏期间挥发性芳香成分的变化,为‘蜜脆’苹果贮藏期间的品质评价提供理论依据。【方法】以采自陕西乾县的‘蜜脆’苹果果实为材料,装入0.03 mm厚的PVC保鲜袋中于(20+1)℃下贮藏70d,定期取样测定果实硬度、可溶性固形物含量、乙烯释放速率和呼吸速率,并通过固相微萃取(SPME)法提取果实香气成分,采用气相色谱-质谱联用(GC-MS)技术分析‘蜜脆’苹果采后贮藏期间香气成分的种类和含量,根据挥发性成分的lg(香气值)确定果实贮藏期间的特征香气成分。【结果】‘蜜脆’苹果在20℃常温贮藏第5天和第10天时分别发生乙烯和呼吸跃变,可溶性固形物含量随贮藏期的延长逐渐降低,但硬度变化不大。贮藏期间共检测到48种挥发性成分,主要为醇类(6种)、酯类(31种)、醛类(5种)、醚类(3种)、酮类(2种)和α-法尼烯,其中酯类为主要的挥发性成分,其在贮藏0,14,28,42,56,70d时分别占挥发性成分总含量的39.02%,60.53%,62.63%,65.02%,70%,70.2%;果实贮藏期间,酯类和酮类物质含量先升高后降低,在贮藏第28天分别达到最大值535.071和17.819μg/kg,醇类、醛类和醚类物质在贮藏期间含量逐渐降低;‘蜜脆’苹果的特征香气成分为己醛、(E)-2-己烯醛、乙酸己酯、乙酸-2-甲基丁酯、丁酸乙酯、2-甲基丁酸乙酯和己酸乙酯。【结论】‘蜜脆’苹果贮藏期间的主要香气成分为酯类物质,在贮藏第28天果实香气成分含量达到最大,香气品质最佳;根据香气成分的种类和含量可以将‘蜜脆’苹果划归为‘酯香型’。
【Objective】Changes of volatile components emitted by ‘Honeycrisp＇apple during storage at 20 ℃ were analyzed to evaluate storage quality.【Method】‘Honeycrisp＇apples harvested from Qianxian,Shaanxi were placed in 0.03 mm thick PVC bags and stored at the temperature of（20＋1）℃for 70 d.Firmness,soluble solid,ethylene production rate,and respiration rate were measured.The headspace solid phase micro-extraction（SPME）and gas chromatography-mass spectrometry（GC-MS）technology were used to extract the volatile components and analyze the variety and quantity of aromatic composition during apple storage,respectively.Then,the characteristic aroma components of‘Honeycrisp＇apple were determined according to the log odor values of volatile compounds.【Result】Ethylene and respiration climacteric occurred at the 5th and 10 th days after storage,respectively.Contents of soluble solids decreased gradually,but no major differences were observed in firmness.Forty-eight volatile compounds were detected in‘Honeycrisp＇apple during storage.They were classified as alcohols（6types）,esters（31types）,aldehydes（5types）,ethers（3types）,ketones（2types）andα-farnesene.Esters were the most prevalent compounds,contributing to 39.02%,60.53%,62.63%,65.02%,70%,70.2% of total volatiles at the 0th,14 th,28th,42 th,56th,and 70 th days,respectively.Contents of alcohols,aldehydes and ethers decreased during storage.Esters and ketones increased at first followed by decrease,reaching the highest values of 535.071and17.819μg/kg at the 28 th day,separately.Seven characteristic compounds including hexanal,（E）-2-hexenal,hexyl acetate,2-methyl butyl acetate,ethyl butanoate,ethyl 2-methyl butanoate,and ethyl hexanoate were identified.【Conclusion】Esters were the most abundant compounds of ‘Honeycrisp＇apple during storage.The largest content of volatile compounds was obtained at the 28 th day,when the aromatic quality was the best.According to the categories and contents of aromatic components
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2015年第12期160-166,共7页
Journal of Northwest A&F University(Natural Science Edition)
基金
农业部现代农业技术体系苹果专项(MATS)
