| 寒地苹果主栽品种果实品质及香气组分 |
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| 引用本文： | 刘畅,王昆,安萌萌,梅闯,曹阳,于文全,卜海东,程显敏,顾广军,孟祥海,董雪梅,程存刚.寒地苹果主栽品种果实品质及香气组分[J].新疆农业科学,2019,56(10):1846-1859. |
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| 作者姓名： | 刘畅 王昆 安萌萌 梅闯 曹阳 于文全 卜海东 程显敏 顾广军 孟祥海 董雪梅 程存刚 |
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| 作者单位： | 1.黑龙江省农业科学院牡丹江分院/黑龙江寒地果树育种与栽培重点研究室,黑龙江牡丹江 157041; 2.中国农业科学院果树研究所农业部园艺作物种质资源利用重点实验室,辽宁兴城 125100; 3.新疆农业科学院园艺作物研究所,乌鲁木齐 830091; 4.淄博市农业科学研究院,山东淄博 255000; 5.黑龙江农业经济职业学院,黑龙江牡丹江 157041 |
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| 基金项目： | 国家现代农业产业体系专项资金(CARS-27);农业部园艺作物种质资源利用重点实验室开放基金(NYZS2018-1-2) |
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| 摘 要： | 【目的】分析4种抗寒主栽苹果品种果实中主要糖、有机酸的种类和含量及其它果实性状,研究主要香气成分,为寒地苹果品种改良提供依据。【方法】选择黑龙江4个主栽抗寒品种为试材,检测果实的总酚、抗氧化能力、类黄酮、果皮花青苷、可溶性固形物、VC含量等成分。采用高效液相色谱法分析糖酸,HS-SPME法检测分析香气主要组成及其含量。【结果】4个苹果果实中可溶性固形物含量由高到低的顺序是龙冠>龙丰>七月鲜>金红。总糖含量由高到低顺序为:金红>龙丰>七月鲜>龙冠。总酸含量金红>七月鲜>龙丰>龙冠。共检测出9类挥发性化合物,其中起主要作用的有7类,各成分排序由大到小:酯类>烯烃类>杂环类>酸类>醇类>醛类>烷烃类。香气成分种类和含量存在很大差异,果实香味物质主要集中在醇类、烯烃类和酯类,其中酯类含量最高(56.24%),表现为“果香”味。不同参试品种糖酸比和味感评价存在明显差异,龙冠最高为22.96,七月鲜最低为9.92,表现出酸的味感。【结论】4个苹果品种果实的糖酸组成与含量之间差异显著,均为“酯香型”苹果,酯类物质可能对这4个品种果实风味的形成起决定作用。
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| 关 键 词： | 苹果 糖酸含量 香气成分 果实品质 |
| 收稿时间： | 2019-05-31 |
Study on Fruit Quality and Aroma Components of Main Apple Varieties in Cold Region |
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| LIU Chang,WANG Kun,AN Meng-meng,MEI Chuang,CAO Yang,YU Wen-quan,BU Hai-dong,CHENG Xian-min,GU Guang-jun,MENG Xiang-hai,DONG Xue-mei,CHENG Cun-gang.Study on Fruit Quality and Aroma Components of Main Apple Varieties in Cold Region[J].Xinjiang Agricultural Sciences,2019,56(10):1846-1859. |
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| Authors: | LIU Chang WANG Kun AN Meng-meng MEI Chuang CAO Yang YU Wen-quan BU Hai-dong CHENG Xian-min GU Guang-jun MENG Xiang-hai DONG Xue-mei CHENG Cun-gang |
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| Abstract: | 【Objective】 To analyze the main sugar, organic acid and other fruit characters of four main cold resistant apple varieties and study the main aroma components in the hope of providing the basis for the improvement of apple varieties in cold region. 【Method】 Heilongjiang 4 main planting cold-resistant varieties were selected as test materials to analyze the total phenols, antioxidant capacity, flavonoids, pericarp anthocyanins, soluble solids and VC contents of the fruits. Sugar and acid were analyzed by high performance liquid chromatography (HPLC) and the main composition and content of aroma were detected and analyzed by HS-SPME method. 【Result】 Among the fruits of 4 apple varieties, the order of soluble solids content from high to low was the Longguan > Longfeng > Qiyuexian > Jinhong. On the whole, the total sugar contents from high to low were: Jinhong >Longfeng > Qiyuexian > Longguan. From the point of view of total acid content, they were: Jinhong > Qiyuexian >Longfeng > Longguan. A total of 9 types of volatile compounds were detected, of which 7 types played the main roles, and the sequence of components from large to small was: ester > olefin >heterocyclic >acids > alcohol > aldehyde > alkane. Fruit aroma substances mainly concentrated in alcohols, olefins and esters. Among them, the ester content was the highest (56.24%), and the main expression was "fruit aroma" taste. There were significant differences in sugar - acid ratio and taste evaluation among different varieties. The maximum amount of Longguan was 22.96, and the lowest in July Fresh was 9.92, showing a taste of acid. 【Conclusion】 The sugar and acid composition and content of the fruits of the four apple varieties were significantly different, all of which were "ester aroma type " apples, indicating that esters may play a decisive role in the formation of the fruit flavor of these fruits. |
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| Keywords: | apple sugar and acid content aroma components fruit quality |
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