套袋对南果梨冷藏后货架期品质和香气的影响

Effect of Bagging on Quality and Aroma of Cold-stored Nanguo Pears During Shelf Life

[目的]研究采前套袋处理对冷藏后常温货架期南果梨的影响。[方法]南果梨使用采前套袋技术冷藏90 d后,在常温货架期15 d时,测定果皮颜色、果实硬度、果实直径、单果重、可溶性固形物及香气等指标。[结果]冷藏90 d后,常温货架期15 d时套袋果实颜色更鲜艳,但果实硬度、可溶性固形物含量、果实直径、单果重略低于对照组;套袋处理抑制了南果梨香气物质的生成量,仅为对照组的58.82%,5种主要香气物质的生成量均受到抑制,其中对丁酸乙酯、乙酸己酯的抑制作用尤其明显,其相对含量仅为对照组的28.64%和34.48%。[结论]采前套袋技术对冷藏南果梨果实品质和香气成分有正反两方面的影响,为南果梨套袋技术研究提供数据支撑。

[Objective]The aim was to investigate the effect of pre-harvest bagging treatment on cold-stored Nanguo pears during shelf life.[Method]Fruit skin color,fruit hardness,fruit diameter,single fruit weight,soluble solids and aroma of bagged Nanguo pears were determined after 90 days of cold storage and 15 days of shelf life at room temperature.[Result]After 90 days of cold storage and 15 days of shelf life at room temperature,the color of bagged fruits was brighter,but the fruit hardness,soluble solids content,fruit diameter and single fruit weight were slightly lower than those in the control group.Bagging treatment inhibited the amount of aroma substance production in Nanguo pears,which was only 58.82%of the control group.The production of five main aroma substances were inhibited,and the inhibition of ethyl butyrate and hexyl acetate was especially obvious,with their relative contents being only 28.64%and 34.48%of the control group.[Conclusion]Pre-harvest bagging technology had positive and negative effects on the fruit quality and aroma components of cold-stored Nanguo pears.These would provide data support for the bagging technology of coldstored Nanguo pears.