富士苹果浓红色芽变品种果实品质和香气成分差异分析  

Differential Analysis of Fruit Quality and Aroma Components of Thick-Red Bud Sports Fuji Apple

作　　者：宋来庆[1] 赵玲玲[1] 刘美英[1] 唐岩[1] 孙燕霞[1] 姜中武[1,2] 

机构地区：[1]烟台市农业科学研究院,山东烟台265500 [2]烟台大学农学院,山东烟台264005

出　　处：《山东农业科学》2016年第3期43-46,共4页Shandong Agricultural Sciences

基　　金：国家现代苹果产业技术体系专项(CARS-28);山东省泰山学者种业人才团队建设项目;烟台市科技发展计划项目

摘　　要：利用果实常规品质测定与固相微萃取(SPME)气相色谱-质谱(GC-MS)联用技术,分析了长富2号富士苹果及其浓红色芽变品系美乐的果实常规品质和香气成分差异。结果表明:美乐是以酯类香气成分为主的酯香型苹果品种;与长富2号相比,美乐平均单果重高出13.6 g,果实片状着色,苹果摘袋后,上色期平均为4.5天;果实香气物质种类和含量差异明显,美乐果实中检测出香气物质45种,香气成分总量为118.044μg/g,香气物质种类较长富2号少6种,但总含量高出7.485μg/g;美乐中含量最高的香气物质为α-法尼烯,含量为21.012μg/g,占香气总量的17.80%,而在长富2号中,α-法尼烯含量仅为11.519μg/g,是含量变化最大的香气成分;α-法尼烯含量的增加有可能会影响美乐品种贮藏期对果实虎皮病的抗性。The fruit quality and aroma compounds of Nagafu 2 Fuji apple and its thick-red bud sports variety Meile were analyzed by routine determination and solid phase microextraction（ SPME） and gas chromatography-mass spectrometry（ GC-MS）. The results showed that Meile was an ester scent apple variety.Its average single fruit weight was 13. 6 g higher than that of Nagafu 2. The fruit was sheet coloring,and the coloring period was 4. 5 days after bag removing. The content and type of aroma components in Nagafu 2 and Meile were obviously different. There were 45 kinds of aroma components and their total content was 118. 044μg /g in Meile,which were 6 kinds less and 7. 485 μg /g higher respectively compared with Nagafu 2. The highest aroma component in Meile was α-farnesene with the content and ratio of 21. 012 μg / g and 17. 80%,but in Nagafu 2,its content was only 11. 519 μg / g. The content change of α-farnesene was the largest and it might affect the fruit resistance to superficial scald.

关 键 词：富士 浓红色芽变 美乐 香气物质 Α-法尼烯 

分 类 号：S661.103.7[农业科学—果树学]