| 不同砧木苹果品种果肉芳香物质的含量变化 |
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| 引用本文： | 牛自勉,王贤萍,孟玉萍,林桂荣,许月明.不同砧木苹果品种果肉芳香物质的含量变化[J].果树学报,1996(3). |
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| 作者姓名： | 牛自勉 王贤萍 孟玉萍 林桂荣 许月明 |
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| 作者单位： | 山西省农科院果树研究所，沈阳农业大学，浙江省林业科学研究所 |
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| 摘 要： | 采用气相色谱技术测试了不同砧木的富士系、元帅系苹果果肉中１３种挥发性芳香物质的含量。结果表明，岩富１０号和长富２号果肉中醇类和酯类物质总量显著高于富士，而红星和艳红果肉中酯类和醇类物质的构成成分变化不同。矮化砧木２－７、３－１９嫁接的富士、红星苹果中酯类物质含量显著高于乔化砧木。不同产地果肉香气和可溶性固形物含量（ＳＳＣ）的测定与相关分析表明，果实中乙醛、丙酮和醇类物质随海拔下降呈上升趋势，与果肉ＳＳＣ无相关性，酯类物质与ＳＳＣ呈极显著正相关。
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| 关 键 词： | 苹果品种 砧木 芳香物质 气相色谱法 |
Influence of Rootstocks on the Contents of Volatile Aroma Compounds in the Flesh of Some Apple Varieties |
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| Niu Zimian, Wang Xianping, and Meng Yuping.Influence of Rootstocks on the Contents of Volatile Aroma Compounds in the Flesh of Some Apple Varieties[J].Journal of Fruit Science,1996(3). |
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| Authors: | Niu Zimian Wang Xianping and Meng Yuping |
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| Abstract: | Contents of volatile aroma compounds in the apple flesh of Fuji line and Delicious line apple grafted ondifferent rootstocks(Malus domestica Borke)were determined by Gaschromatagraphy. The results showedthat the contents of alcoholates and esters in flesh of lwate Fuji No. 10 and Nagona Fuji No. 2 were signifi-cantly higher than that of Fuji variety The major composition and contents were different between spur-typeUltrared Delicious and non-spur-type Starking.Furthermore,Fuji and Starking on 78-2-7,78-3-19 root-stocks had higher contents of alcoholates and esters than that on stardard rootstocks, Evaluating in differentarea for 3 years showed that there was no correlationship between aldehyde, ketone,alcoholates and solublesolid content in the flesh,meanwhile, the content of esters was significantly correlated with flesh soluble sol-id content. |
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| Keywords: | Apple variety: Rootstock:Flesh volatile aroma compound i Gaschromatagraphy |
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