产地和砧木对华冠苹果芳香物质及风味的影响  

Effects of producing area and rootstock on aromatic components and flavor of Huaguan apple

作　　者：阎振立[1] 张全军[1] 过国南[1] 赵锁印[2] 张顺妮[1] 李玉萍[1] 

机构地区：[1]中国农业科学院郑州果树研究所,郑州450009 [2]河南省灵宝市园艺局,河南灵宝472500

出　　处：《果树学报》2007年第3期263-267,共5页Journal of Fruit Science

基　　金：国家农业科技成果转化资金(04EFN216900365)。

摘　　要：为探明外界条件对华冠苹果主要芳香物质成分及风味的影响,采用气相色谱—质谱(GC—MS)对不同产地、不同砧木和栽培方式下的华冠果实主要芳香物质成分的变化进行了分析。结果表明,产地和不同砧木对果实芳香物质总量有很大的影响,同一产地高海拔果园有利于果实酯类和醛类的积累,而低海拔果园则有利于果实醇类、烷类和酮类物质的积累;八棱海棠(Malus robusta Rehder)实生砧上的果实芳香物质总含量低于其他砧木的果实;套袋提高了果实中醇类、烷类物质的相对含量,降低了果实中酯类和醛类物质的含量;进一步证实了较高的C4、C5类饱和醇是华冠异香味产生的主要原因。In order to study the effects of environmental conditions and rootstocks on the fruit aromatic components and flavor of Huaguan apple cuhivar, fruit samples were collected from different areas grown on different rootstocks and with different cultural modes for analyzing the aromatic components and flavor using the GC-MS. The results showed that： producing area and rootstock seriously affected the total aromatic component content of fruit. Fruits collected from high altitude orchard consisted of more ester and aldehyde, and more alcohol, alkyl and ketone on low altitude orchard. The total aromatic component content of fruit grown on seedling rootstock of Malus robusta Rehder evidently reduced than fruit grown on other rootstocks. Bagging culture could increase the content of alcohol and alkyl, and reduce the content of ester and aldehyde. It was proved that high content of C4-C5 saturated alcohol caused the special aromatic smell in Huaguan fruits.

关 键 词：华冠苹果 芳香物质 风味 气相色谱-质谱法 

分 类 号：S661.1[农业科学—果树学]