套袋对日光温室桃果实品质及香气组分的影响

Effect of bagging on fruit quality and aroma components of peach fruit in solar greenhouse

为探讨套袋对温室栽培桃果实品质及香气组分的影响,以温室栽培‘春雪’‘中桃红玉’桃为试材,设置外黄内黑双层袋套袋处理,以不套袋作为对照,采用常规测量方法和顶空固相微萃取-气相色谱-质谱联用法研究套袋处理下果实单果重、果皮色泽、可溶性糖、总糖、有机酸、总酸含量及果实中挥发性香气成分的变化。结果表明:与对照(不套袋)相比,套袋处理显著提高了果实的单果重和挥发性香气成分总含量,显著降低了葡萄糖、蔗糖及苹果酸含量,果糖、山梨醇、酒石酸和柠檬酸含量无显著变化。在桃果实中共检测出44种主要香气物质,分别为醛类、酯类、醇类、内酯类、萜类、烃类和酮类;其中,醛类物质含量最高,酯类、醇类和内酯类次之,萜类、烃类和酮类最低。套袋后,醛类、酮类及香气含量总量显著升高;己醛、Z-3-己烯醛、E-2-己烯醛、乙酸己酯和β-紫罗兰酮是‘春雪’‘中桃红玉’桃果实的主要呈香物质。综上,套袋可增加果实果个大小、改善果面色泽、改变糖酸组分含量、提高果实的挥发性香气含量,提升果实的外观质量、使得果实风味变得更加青香。

In order to investigate the effects of bagging on fruit quality and aroma components of peach in solar greenhouse,two peach varieties,‘Chunxue’and‘Zhongtaohongyu’,were selected for inner black and outer yellowish double-layer bag covering treatment and fruit without bagging treatment were used as control.The traditional methods and HS-SPME-GC-MS were used to determine the fruit weight,skin color,soluble sugar,total sugar,organic acid,total acid content and volatile aroma components of‘Chunxue’peach and‘Zhongtaohongyu’peach.The results showed that:Compared with control,the bagging treatment improved the fruit weight and total volatile aroma components significantly,but decreased the contents of glucose,sucrose and malate,while the contents of fructose,sorbitol,tartaric acid and citric acid had no significant change.A total of 44 main volatile aroma components belonging to seven classes(aldehydes,esters,alcohols,lactones,terpenes,hydrocarbons,ketones)were detected in all samples.Among these compounds,aldehydes were the most abundant,followed by esters,alcohols and lactones,and terpenoids,hydrocarbons and ketones were the lowest.The contents of aldehydes,ketones and aroma increased significantly after bagging.Hexal,Z-3-hexenal,E-2-hexenal,hexyl acetate andβ-ionone were identified as key aroma-active compounds of‘Chunxue’peach and‘Zhongtaohongyu’peach.In conclusion,the bagging treatment can increase fruit size,improve the color of fruit surface,change the content of sugar and acid components,increase the volatile aroma content of fruit,and significantly improve the appearance quality as well as strong aroma.