林芝“黑钻”苹果的贮藏特性分析

Storage Characteristics Analysis of the‘Black Diamond’Apple in Nyingchi

以林芝“黑钻”苹果为研究对象,测定其在高原常温贮藏条件下矿物质元素、VC和可溶性固形物含量及糖酸比,并考察其挥发性物质的变化。结果表明,随着贮藏时间的延长,苹果的可溶性固形物含量和糖酸比呈先上升后下降的趋势,VC含量持续下降,而矿物质元素含量保持较稳定;贮藏期间,苹果的挥发性香味物质主要为氮氧类化合物、无机硫类化合物及有机硫类化合物。该研究结果可为评价高原环境下苹果的贮藏品质提供理论依据。

In this study,the‘Black Diamond’apple in Nyingchi was employed as the research object,the mineral ele⁃ments,VC,soluble solid contents and the sugar to acid ratios were measured under normal temperature storage at high altitude,and the volatile substances changes were also investigated.The results showed that with the extension of stor⁃age time,the soluble solid contents and sugar-acid ratios of apples were increased first and then decreased,the VC contents were decreased continuously,while the mineral elements contents presented no significant changes.During storage,the main volatile flavor substances of apple were nitrogen and oxygen compounds,inorganic sulfur compounds and organic sulfur compounds.These results could provide theoretical basis for evaluating the storage qualities of ap⁃ples in plateau environment.