低温贮藏对网纹甜瓜挥发性组分含量的影响

Effect of Low Temperature Storage on Volatile Component Contents of Netted Melon

研究贮藏温度对网纹甜瓜挥发性组分的影响。将网纹甜瓜分别在室温(25℃)和低温(10℃)环境中贮藏15 d,采用气相色谱串联质谱测定果实中挥发性组分的含量和种类。结果在新鲜果实中鉴定出49种挥发性组分,总含量为290.91μg/kg。在贮藏15 d后,低温贮藏组总挥发性组分含量上升了1.37倍,而室温贮藏组降低了31.72%,低温贮藏组总挥发性组分含量是室温贮藏组的2.01倍。进一步依据挥发性组分的香气活力值筛选出丁酸乙酯等16种组分是网纹甜瓜的呈香组分,在呈香组分中,低温处理组的丁酸乙酯、2-甲基丁酸甲酯、2-甲基丁酸乙酯和3,6-亚壬基-1-醇的含量分别是室温贮藏组2.56、2.11、3.15、4.30倍。因此,低温贮藏可以提高网纹甜瓜挥发性组分的含量和香气强度。

The effect of temperature on volatile components of netted melon(Cucumis melo L.var.reticulatus Naud.)were studied.The melons were stored at 25℃and 10℃for 15 days,respectively.The content and type of volatile components were determined by gas chromatography tandem mass spectrometry.A total of 49 volatile components was identified in fresh fruits,with a total content of 290.91μg/kg.After 15 days storage,the content of total volatile components in low-temperature group increased by 1.37 times,while that of room temperature group decreased by 31.72%.The total volatile component content of low-temperature group was 2.01 times higher than that in room temperature group.Further,16 components such as ethyl butyrate were desginated as the aroma components of melon according to their aroma activity value.Among the aroma components,the contents of ethyl butyrate,methyl 2-methylbutyrate,ethyl 2-methylbutyrate and 3,6-nonyl-1-alcohol of the low-temperature group were 2.56,2.11,3.15,4.30 times higher than those of the room temperature group,respectively.Therefore,the low temperature storage improved the content of volatile components and aroma intensity of netted melon.