‘大久保’桃常温贮藏过程中香气成分变化及其与乙烯释放的关系  

The Changes of Volatile Compositions of ' Okubo ' Peach and Its Relationship with Ethylene and Relevant Enzymes Stored at Ambient Temperature

作　　者：李杨昕[1] 王贵禧[1] 梁丽松[1] 

机构地区：[1]中国林业科学研究院林业研究所国家林业局林木培育重点实验室,北京100091

出　　处：《园艺学报》2011年第1期35-42,共8页Acta Horticulturae Sinica

基　　金：国家自然科学基金项目(31071834);‘十一五’国家科技支撑计划重点项目(2006BAD22B04)

摘　　要：以‘大久保’桃为材料,研究了果实在采后常温贮藏过程中特征香气及乙烯释放量和相关酶活性的变化。结果表明:果实中"青草型"香气成分含量的降低对风味的影响大于"花香型"香气成分的增加对风味的影响,以"青草型"与"花香型"香气成分的比值为衡量指标,比值最低时风味最佳。乙烯释放量与醛类物质含量和"青草型"香气成分含量呈显著负相关,ACC氧化酶与LOX酶共同调控乙烯的合成,进而调节香气的释放,影响果实的风味。The changes of characteristic volatile compositions of＇Okubo＇peach and ethylene release rate,as well as relevant enzyme activities stored at ambient temperature after harvest were studied.The impact of grass-type aroma reduction to flavor is greater than that of floral aroma increase;Taking the ratio of grass-type aroma to floral aroma as a indicator,the flavor is the best when the ratio is minimum.The ethylene release rate was significantly negative correlated with the aldehydes content and grass-type aroma content.The ACO and the LOX enzyme co-regulate the ethylene synthesis,thereby control the release of volatile compositions and affect fruit flavor.

关 键 词：桃 常温 贮藏 香气成分 乙烯 

分 类 号：S662.1[农业科学—果树学]