摘要
综述了黑穗醋栗、沙棘、越橘、树莓、蓝靛果果实的挥发性成分构成及其影响因素。小浆果果实的挥发性物质主要包括酯类、醇类、萜类、醛类、酮类、酚类和酸类等。小浆果的品种、成熟度和采后贮藏条件均影响果实中挥发物的组成和含量变化。
The composition and affecting factors of volatile in small berries including blackcurrant, sea buckthorn, blueberry, raspberry and blue honeysuckle were reviewed in this paper. The main compounds covered esters, alcohols, terpenes, aldeydes, ketones, phenols and acids. The components and kinds were affected by variety, mature degree and postharvest conditions.
出处
《园艺学报》
CAS
CSCD
北大核心
2008年第4期611-617,共7页
Acta Horticulturae Sinica
关键词
小浆果
挥发成分
构成
影响因素
small berries
volatile components
composition
affecting factors
