华冠苹果的芳香物质特征及其影响因素

Studies on the characteristics of volatile aromatic components of Huaguan apple fruit and its influential factors

为探明华冠苹果产生异香的原因,采用气相色谱法(GC)对不同采收时期和贮藏方式下的华冠果实在贮藏期间果实中芳香物质含量变化进行了分析。结果表明,华冠果实中醇类物质明显比同期的金冠、富士含量高,随贮藏时间的延长,果实内醇类含量逐步提高、后期稍有下降;果实在贮藏期间随丁醇含量的增加而逐步呈现出特殊的异香味。延迟采收和冷藏处理有利于减少华冠果实贮藏期内丁醇积累,可用以控制和降低华冠在贮藏期间果实异香味的产生。

In order to study the masons caused the occurrence of the special aromatic smell of Huaguan apple fruit in storage, the gas chromatography （GC） was used to analyze the volatile aromatic components. The fruit were picked at different time and stored with different methods. The results indicated that： the alcoholic substances in Huaguan fruit were higher than those in Golden Delicious and Fuji apple cuhivars. The content of alcoholic substances increased along with extending the storage time, and little declined at anaphase. The fruit appeared its special aromatic smell along with increasing of butyl alcohol. The delayed harvested fruit and stored under cool temperature could reduce the butyl alcohol content, it could be used to counteract the emergence of special aromatic smell in Huaguan fruit.