套袋对富士苹果贮藏过程中香气物质的影响

Effect of Bagging on the Content of Aromatic Compounds of Fuji Apple Fruit

采用静态顶空(SHS)和气相色谱-质谱联用(GC-MS)技术,分析了富士苹果0℃贮藏过程中香气成分的变化。结果表明:①套袋导致富士苹果采收时香气物质相对百分含量降低。套双层袋富士苹果采收时香气物质相对百分含量平均为85.53%,而不套袋的对照为92.19%;②0℃贮藏下随着时间的延长,套袋和不套袋富士苹果果实香气物质的相对百分含量均比采收时升高,但两种纸袋间差异不显著。贮藏60d时套袋果实香气物质的相对百分含量上升为94.79%,不套袋果实为98.02%,贮藏120d时套袋果实香气物质的相对百分含量上升为97.8%,不套袋的果实为98.05%;③0℃贮藏过程中套袋和不套袋果实香气物质的种类均呈先升高后降低的趋势;④采收和贮藏过程中,套袋果实的酯类、醇类物质相对百分含量明显低于对照。

The aromatic components of Red Fuji apples stored at 0℃ were examined using SHS （Static Headspace ） GC - MS method. Results showed that： （1）The relative content of volatile of apples that bags was 85.53% on the average, and that bagged and not bagged unbagged bagged with double layer ones was 92.19%. （2）The relative content of volatiles of apples were all higher than harvest, but there were no significantily difference between two kinds of bags. The bagged apples＇relative content of volatile were 94.79% on the average and unbagged apples was 98.02%, stored for 60 days. The bagged apples＇relative content of volatile were 97.8% on the average and unbagged apples was 98.05%. （3）The volatile kinds of bagged and unbagged apples increased at the beginning and then reduced. （4）The bagged apples＇relative content of esters and alcohols volatile contents were significantily low than unbagged at harvest and during storage.