套袋对薄皮甜瓜果实外观和风味品质的影响  

Effects of Bagging on Fruit Appearance and Flavor Quality of Oriental Melon

作　　者：宋廷宇[1] 陈赫楠 吴春燕[1] 程艳[1] 张晓明[1] 

机构地区：[1]吉林农业大学园艺学院,吉林长春130118

出　　处：《食品科学》2016年第6期267-271,共5页Food Science

基　　金：吉林省教育厅资助项目(吉教科合字[2014]第55号)

摘　　要：以7种透光率不同的套袋材料对薄皮甜瓜果实进行套袋处理,研究套袋后果实成熟时薄皮甜瓜外观和风味品质的变化。结果表明：套袋明显改善了果实的外观品质;在不同处理的薄皮甜瓜果实中检测出120种化合物。这些化合物以酯类为主（76种）,此外还包括醇类（20种）、醛类（4种）、烷烯类（10种）、酚类（4种）、酸类（4种）和醚类（2种）等。在所有处理中乙酸乙酯的含量均最高,相对含量达到57%以上,各处理之间与对照化合物的数量差别并不明显。每一个处理的化合物都分别与对照进行了比较,相同化合物的相对含量达到90%以上,相同化合物占有的比例较高。7个处理与对照共有的化合物为27种,并且共有化合物占总化合物的比例在94.02%-99.29%之间,说明几种处理的风味主要还是由共有的27种物质构成,以上分析表明,套袋处理对薄皮甜瓜的风味影响不大,可以在蔬菜的安全生产中应用。Unripe oriental melons were bagged with seven bagging materials with different light transmittances and the variations in fruit appearance and flavor quality of mature oriental melons were examined. The results showed that bagging greatly improved the fruit appearance and quality. A total of 120 compounds were detected in melons with different bagging treatments. These compounds were mainly esters（76） and also included alcohols（20）, aldehyde（4）, alkyl alkene（10）, phenol（4）, acid（4）, ether（2）, etc. In all the treatments, ethyl acetate was the most predominant compound, with a relative content of more than 57%. There was no significant difference in the number of compounds identified from control and other treatments. The relative content of the common compounds（27） shared by different bagging treatments, accounting for a large proportion（94.02% to 99.29%） of all identified compounds, was more than 90%, suggesting that the 27 compounds are the main flavor compounds in the melon. These results showed that bagging had little effects on the flavor quality of oriental melon and thus could be safely applied in the production of vegetables.

关 键 词：套袋 薄皮甜瓜 果实外观和风味品质 

分 类 号：S652.2[农业科学—果树学]