| 不同贮藏条件下猕猴桃香气成分的变化规律研究 |
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| 引用本文： | 陈义挺,赖瑞联,冯新,程春振,钟春水,高敏霞,吴如健.不同贮藏条件下猕猴桃香气成分的变化规律研究[J].热带作物学报,2020,41(6):1251-1256. |
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| 作者姓名： | 陈义挺 赖瑞联 冯新 程春振 钟春水 高敏霞 吴如健 |
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| 作者单位： | 1.福建省农业科学院果树研究所,福建福州 3500132.福建农林大学园艺植物生物工程研究所,福建福州 3500023.福建省落叶果树工程技术研究中心,福建福州 350013 |
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| 基金项目： | 福建省属公益类科研院所基本科研专项(2019R1028-5);福建省属公益类科研院所基本科研专项(2015R1014-3);福建省农业科学院项目(STIT2017-3-6) |
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| 摘 要： | 以‘米良1号’猕猴桃果实为试验材料,运用气相色谱-质谱联用仪对其香气成分进行初步测定,并比较室温贮藏、4 ℃低温贮藏和脱落酸处理对果实香气成分变化的影响。结果发现:‘米良1号’猕猴桃果实共检出香气成分38种,以醛类与醇类为主,含量较高的香气成分分别为己烯醛（39.25%~61.15%）、己醛（12.63%~18.15%）及正己醇（4.22%~11.60%）。与对照组相比,室温贮藏后,香气成分中烃类、酯类和醇类相对含量增加,而醛类相对含量减少;4 ℃低温贮藏后,烃类和酯类相对含量增加,醛类和醇类相对含量减少;脱落酸处理后,烃类、醛类与酯类的相对含量均增加,而醇类相对含量减少。试验结果为猕猴桃果实贮藏保鲜和软化机制研究提供了科学基础。
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| 关 键 词： | 猕猴桃 香气成分 气相色谱-质谱联用仪 低温 脱落酸 |
| 收稿时间： | 2019-03-08 |
Change of Aroma Components in Different Storage Conditions of Kiwifruit |
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| CHEN Yiting,LAI Ruilian,FENG Xin,CHENG Chunzhen,ZHONG Chunshui,GAO Minxia,WU Rujian.Change of Aroma Components in Different Storage Conditions of Kiwifruit[J].Chinese Journal of Tropical Crops,2020,41(6):1251-1256. |
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| Authors: | CHEN Yiting LAI Ruilian FENG Xin CHENG Chunzhen ZHONG Chunshui GAO Minxia WU Rujian |
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| Institution: | 1. Fruit Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China2. Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China3. Research Centre for Engineering Technology of Fujian Deciduous Fruits, Fuzhou, Fujian 350013, China |
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| Abstract: | The fruits of Actinidia deliciosa cv. Miliang-1 were used as the materials to identify the aroma components of kiwifruit, and the changes in different storage conditions that treated at 25 ℃, 4 ℃ and ABA were studied using a gas chromatography-mass spectrometry. There were 38 aroma components in kiwifruit, with aldehyde and alcohol as the main aroma components. Hexenal, aldehyde and 1-hexanol accounted for 39.25%-61.15%, 12.63%-18.15% and 4.22%-11.60% of the aroma components. Compared with the CK group, the relative content of hydrocarbons, esters and alcohols increased, while the relative content of aldehydes decreased after stored at 25 ℃. The relative content of hydrocarbons and esters increased, and aldehydes and alcohols decreased after treated at 4 ℃. When treated by ABA, the relative content of hydrocarbons, aldehydes and esters increased, while the relative content of alcohols decreased. The results reflected in this study would provide a scientific basis for the storage and softening mechanism research of kiwifruit. |
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| Keywords: | kiwifruit aroma components gas chromatography-mass spectrometry low temperature abscisic acid |
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