CO_(2)伤害对软枣猕猴桃风味品质的影响

Effects of CO_(2) Injury on the Flavor Quality of Actinidia arguta

为明确CO_(2)伤害对软枣猕猴桃风味品质的影响,本研究以“龙成二号”软枣猕猴桃为试材,采用电子鼻和顶空固相微萃取结合气相色谱-质谱联用技术,以不粘贴气调元件为CK组,粘贴气调元件为TR组(环境稳定时O_(2)含量为11.22%~15.55%,CO_(2)含量为9.00%~11.93%),研究软枣猕猴桃贮藏期间挥发性成分变化情况,并测定了相关品质指标。结果表明:CK组可以维持果肉翠绿的颜色,保持果实新鲜的清香风味;TR组加快果实叶绿素含量的下降使得末期果肉黄化严重,贮藏45 d时表现出CO_(2)伤害症状,同时抑制TSS升高,提高末期TA含量,加速VC的消耗;此外,通过电子鼻分析发现果实新鲜度拐点较CK组提前15 d;60 d果实主要特征挥发性成分2-己烯醛和己醛相对含量下降至检测线以下,而乙醇相对含量达到36.78%,果实新鲜的青草风味消失,发酵味异味明显,风味发生较大改变。综上,TR组引起果实CO_(2)伤害,降低营养品质,破坏原有风味,不利于维持软枣猕猴桃贮藏期品质。

In this study,"Longcheng No.2"Actinidia arguta,electronic nose,and headspace solid phase microextraction combined with gas chromatography-mass spectrometry were used to investigate the effects of CO_(2) injury on the flavor quality of Actinidia arguta.The change of volatile components and related quality indexes were determined during storage,with the non-sticking controlled atmosphere element as CK group and the sticking controlled atmosphere element as TR group(the content of O_(2) was 11.22%~15.55%and the content of CO_(2) was 9.00%~11.93%in stable state).The results showed that CK treatment could maintain the green color of flesh and keep the fresh and fragrant flavor of fruit.TR treatment could accelerate the decrease of fruit chlorophyll content,the flesh yellow seriously at the end stage and showed symptoms of CO_(2) injury after 45 d storage,at the same time inhibited the increase of TSS,increase the content of TA and accelerate the consumption of VC.After 60 days,the main characteristics volatile components 2-hexenal and hexanal could not be detected.While the relative contents of ethanol were 36.78%,with the obvious fermentation flavor and the disappearance of the fresh grass flavor of the fruit.In conclusion,TR treatment could cause CO_(2) injury,reduce nutritional quality,destroy original flavor,and was not conducive to maintaining the quality of Actinidia arguta during storage.