不同风味类型甜瓜果实发育过程中风味品质比较  

Comparison of Flavor Quality among Different Cultivars of Melon during Fruits Development

作　　者：徐晓飞[1] 齐红岩[1] 姜岩岩[1] 刘文玮[1] 田晓彬[1] 刘芷彤[1] 

机构地区：[1]沈阳农业大学园艺学院,设施园艺省部共建教育部重点实验室,辽宁省设施园艺重点实验室,辽宁沈阳110866

出　　处：《华北农学报》2012年第2期127-132,共6页Acta Agriculturae Boreali-Sinica

基　　金：国家现代农业产业技术体系建设专项(nycytx-35-gw23);辽宁省重大攻关项目(2010215003);沈阳市科技计划项目(1091179-1-02)

摘　　要：采用风味类型不同的4个甜瓜品种为试材,测定果实发育过程中的可溶性糖、可滴定酸、Vc、可溶性固形物和芳香物质等风味品质。结果表明:日本甜宝(TB)在果实发育过程中的可溶性糖含量最高,其次是雪奶香(XNX),泽甜十里香(ZT)第三,风味4号(FW)最低;但FW中有机酸含量显著高于其他品种,成熟期XNX的Vc含量最为丰富;在花后25/35 d时FW的芳香物质以6和9碳醛类为主,其他3个品种则以醇类为主,尤其是9碳醇,随着果实的成熟,芳香物质总量均有较大提高,特别是乙酸酯类,FW的酸类和含苯化合物增加显著。在36/46 d时芳香物质的总含量为XNX最高,其次为ZT,TB第三,FW最低,品种间差异极显著(P<0.01)。不同品种的糖酸比、芳香物质的组分与含量,及其特有芳香物质的差异共同导致了品种间风味品质的差异。Four cultivars of melon XNX,ZT,FW.and TB were chosen to survey and evaluate the local flavor norm：sugar,acid,Vc,and aromatic volatiles during the development in this experiment.The results showed that the contents of total sugar were the highest of all in TB,Second is XNX and ZT,the last is FW.But the content of acid significantly higher than other cultivars in FW.The content of Vc was higher in ripening XNX than in other cultivars.Four cultivars soluble solids is gradually hoist in ripening,six and nine carbon aldehydes were the major volatile components in FW at 25/35 d,other three cultivars were alcohols,especially the nine carbon alcohols.The content of alcohols became lower,but total aromatic compounds increased too much during the development of four melons,especially the acetate esters.The acids and benzene compounds increased significantly.The content of total aromatic compounds of XNX was dramatically higher than ZTTB FW（P0.01）.The differences of flavor between species were led to by the acid composition of different varieties of sugar,the composition and content of aromatic substances and the specific differences in aromatic substances.

关 键 词：甜瓜 果实发育 风味品质 芳香物质 

分 类 号：S652.03[农业科学—果树学]