| 草莓摘叶处理对果实芳香物质的影响 |
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| 引用本文： | 姜远茂,彭福田,刘松忠,束怀瑞,李可昌.草莓摘叶处理对果实芳香物质的影响[J].园艺学报,2004,31(2):230-232. |
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| 作者姓名： | 姜远茂 彭福田 刘松忠 束怀瑞 李可昌 |
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| 作者单位： | ( 山东农业大学园艺学院，泰安 271018； 中国科学院广州地球化学研究所，广州 510640) |
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| 基金项目： | 山东农业大学博士基金资助项目(020-23035) |
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| 摘 要： | 对草莓(Fragaria×ananassa Duch．)‘哈达’品种坐果后植株进行摘叶处理，对成熟果实的糖类和芳香物质含量进行了测定分析，结果表明：不摘叶、摘1/3叶和摘2/3叶3个处理果实GC/MS分析分别检测出43、33和37种芳香物质成分。随摘叶程度加重，芳香物质成分中酯类的相对含量呈下降趋势，而醛类的相对含量呈上升的趋势；2，5-二甲基-4-甲氧基-3(2H)-呋喃酮的相对含量明显降低；果糖和总糖含量显著降低。
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| 关 键 词： | 草莓 摘叶 芳香物质 GC/MS分析 |
| 文章编号： | 0513-353X(2004)02-0230-03 |
| 收稿时间： | 2003-5-13 |
| 修稿时间： | 2003-7-8 |
Effect of Priming Leaf on Strawberry Fruit Aroma Components |
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| Jiang Yuanmao,Peng Futian,Liu Songzhong,Shu Huairui,and Li Kechang.Effect of Priming Leaf on Strawberry Fruit Aroma Components[J].Acta Horticulturae Sinica,2004,31(2):230-232. |
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| Authors: | Jiang Yuanmao Peng Futian Liu Songzhong Shu Huairui and Li Kechang |
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| Institution: | (Horticultural Department of Shandong Agricultural University，Tai'an 271018，China；Guangzhou Institute of Geochemistry，Chinese Academy of Sciences，Guangzhou 510640，China) |
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| Abstract: | Sugar and aroma components in fruits of strawberry(Fragaria×ananassa Duch．CV．Hada) were analyzed under priming leaf treatment．The results were as follow：43，33 and 37 types aroma components were identified in not priming leaf，1/3 priming leaf and 2/3 priming leaf treatments respectively．Aldehyde aroma concentration increased with the increasing of priming leaf severity，while the concentration of ester aroma，2，5-dimethyl-4-methoxy-3 (2H)-Furanone，fructose and total sugars in fruits significantly decreased． |
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| Keywords: | Strawberry ( Fragaria x ananassa Duch ) Priming leaf Aroma component GC/MS analysis |
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