章姬和甜查理草莓果实发育过程中挥发物的变化

Changes of volatiles in developing strawberry fruit of Akihime and Sweet Charlie cultivars

以日光温室栽培的甜查理和章姬草莓(Fragaria ananassa Duch.)为试材,采用顶空固相微萃取和气相色谱-质谱联用技术(GC-MS)测定了草莓果实发育过程中挥发物种类和质量分数的动态变化。结果表明,从幼果期到绿果期挥发物产生的少,主要是小分子的烃类、醇和醛,从绿果期到白果期出现了乙酸乙酯和呋喃类,粉红期质量分数最多的挥发物是甲酸-1-甲基-乙酯,从粉红期到全红期挥发物急剧增加,其中酯增加最为明显,2个品种酯的种类增加了14倍以上。这表明从粉红期到全红期是草莓香味物质形成的关键时期。

Experiment was conducted with two strawberry cuhivars Sweet Charlie and Akihime for studying the changes and components of volatiles in developing strawberry fruit under solar greenhouse by head space-solid phase microextraction and Gas Chromatography-Mass Spectrometry. Results indicated that a little volatiles, including hydrocarbons, alcohols and aldehydes released from fruitlets to green fruit stage ; while from green fruit stage to white stage released ethyl acetate and furanones. But there was a sharp increase in kinds and content of volatiles in strawberry fruit at the pink stage to red fruit stage, especially the ester increased 14 times,which probably was the critical time for aromatic ingredients formed in strawberry fruit.