桃果实冷害及低温特征风味物质合成机理  

Synthesize Mechanism of Character Volatile Compounds for Chilling and Cold Storage Peach

作　　者：魏征[1] 祝美云[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《农产品加工（下）》2010年第11期7-10,共4页Farm Products Processing

基　　金："十一五"国家科技支撑计划项目(2006BAD22B04);河南农业大学重点学科资助项目(2009)

摘　　要：综述了桃果实风味物质的研究背景,以及冷敏果实冷害产生的原因,描述了果实特有的香气成分、果实的风味阈值,探讨了桃果实香气的生物合成途径及关键酶和前体物质,提出桃果实可能的特征风味物质合成途径,以期阐明桃果实冷害及低温下特征风味物质合成机理,据此建立和完善采后低温贮藏技术,进而为桃果实在冷藏期间以及冷藏回温后风味保持提供保障。Based on volatile background of peach fruit, the advances of chilling injury are caused by chilling and coht sensitivity storage temperature, the flavor characters of some main compounds of fruit, the odor threshold of major flavor compounds are summarized. Meanwhile, the biosynthesis pathway of volatile compounds with fatty acid, amino acids, carbohydrate, esters and indican as well as its chemical compounds as precursors and the relative enzymes for synthesize are also mentioned briefly. Peach fruit stored in low temperature are apt to develop chilling injury and appeared many symptoms like off-flavor. It is very important to establish and improve post-harvest storage technology according to the peach flavor and characteristics of low temnerature synthesis mechanism.

关 键 词：桃 冷害 特征香气 合成途径 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]