| 两个苹果早熟品种果实香气成分差异及变化 |
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| 引用本文： | 王海波,陈学森,张春雨,刘崇琪,吴传金,田长平,王 超.两个苹果早熟品种果实香气成分差异及变化[J].园艺学报,2008,35(10):1419-1424. |
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| 作者姓名： | 王海波 陈学森 张春雨 刘崇琪 吴传金 田长平 王 超 |
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| 作者单位： | (山东农业大学作物生物学国家重点实验室，山东泰安 271018) |
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| 摘 要： | 采用静态顶空和气相色谱—质谱联用技术，研究了不同成熟阶段苹果早熟品种‘泰山早霞’和‘辽伏’果实的香气成分。结果表明：‘泰山早霞’果实特征香气成分为乙酸丁酯、乙酸-2-甲基-1-丁酯、乙酸己酯、丁酸乙酯、2-甲基丁酸乙酯、丁酸丙酯、2-甲基丁酸丁酯与己酸乙酯等8种，‘辽伏’果实特征香气成分为己醛、(E)-2-己烯醛、乙酸己酯、丁酸乙酯、2-甲基丁酸乙酯、己酸乙酯等6种；两品种果实成熟过程中香气成分分别以酯类和醇类为主；‘泰山早霞’含量最高的酯类为乙酸酯，而‘辽伏’为丁酸酯；两品种的醇类与酯类含量随果实的成熟显著升高，但‘泰山早霞’酯类含量在花后45 d即显著高于同时期的其它成分，并高于‘辽伏’的酯类含量，表明‘泰山早霞’酯类合成启动较早，‘辽伏’与‘泰山早霞’醇类增加较快的时期分别为花后45～60 d与花后60～75 d，表明‘辽伏’醇类成分的合成早于‘泰山早霞’。
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| 关 键 词： | 苹果 早熟品种 果实 成熟阶段 香气成分 |
| 收稿时间： | 2008-5-5 |
| 修稿时间： | 2008-8-18 |
Differences and Changes of Aroma Components During Fruit Maturation of Two Early Apple Cultivars |
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| WANG Hai-bo,CHEN Xue-sen,ZHANG Chun-yu,LIU Chong-qi,WU Chuan-jin,TIAN Chang-ping,WANG Chao.Differences and Changes of Aroma Components During Fruit Maturation of Two Early Apple Cultivars[J].Acta Horticulturae Sinica,2008,35(10):1419-1424. |
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| Authors: | WANG Hai-bo CHEN Xue-sen ZHANG Chun-yu LIU Chong-qi WU Chuan-jin TIAN Chang-ping WANG Chao |
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| Institution: | (State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai'an, Shandong 271018, China) |
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| Abstract: | The aroma components during fruit maturation of two early apple cultivars (‘Taishan Zaoxia’ and ‘Liaofu’) were analyzed by static headspace and gas chromatography-mass spectrometry. Results showed that eight character impact components (CICs) were identified in Taishan Zaoxia, including butyl acetate, 2-methyl-1-butyl acetate, hexyl acetate, ethyl butanoate, ethyl 2-methylbutanoate, propyl butanoate, butyl 2-methylbutanoate and ethyl hexanoate. Meanwhile, six CICs were found in Liaofu and they were hexanal, (E)-2-hexenal, hexyl acetate, ethyl butanoate, ethyl 2-methylbutanoate and ethyl hexanoate. The quantitatively significant components were esters in Taishan Zaoxia and alcohols in Liaofu during fruit maturation, respectively. It showed difference in ester types between two cultivars that the major ester components were acetate esters in Taishan Zaoxia and butanoate esters in Liaofu. It was also observed that the contents of esters and alcohols in two cultivars increased significantly during fruit maturation. The total content of esters in Taishan Zaoxia at 45 days after full bloom (DAFB) was obviously higher than the contents of its other components and the esters in Liaofu, which implied the starting of ester synthesis in Taishan Zaoxia was earlier. However, the stage of alcohol synthesis largely in Liaofu was from 45 to 60 DAFB, earlier than the stage from 60 to 75 DAFB in Taishan Zaoxia, which indicated the difference between apple cultivars. |
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| Keywords: | apple early cultivar fruit maturation aroma components |
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