不同时期套袋对“瑞光19号”油桃果实挥发性成分及着色的影响  

Effects of Bagging at Different Stages on Volatiles and Color of “Ruiguang No.19” Nectarine Fruits

作　　者：郭东花[1] 白红[1] 石佩[1] 杨艳青[1] 李高潮[1] 范崇辉[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《食品科学》2016年第8期242-247,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2014BAD16B04);陕西省科技统筹创新工程计划项目(2015KTCL02-29)

摘　　要：为探讨不同时期套袋对油桃果实风味品质的影响,对陕西关中主栽油桃品种"瑞光19号"进行了3个不同时期的桃专用果袋套袋实验。以不套袋果实为对照,利用固相微萃取-气相色谱-质谱联用技术测定果实的挥发性物质。结果表明:供试桃共检测到83种挥发性物质。其中特征香气物质的总含量从高到低的顺序为:对照>盛花后40 d套袋(2014年5月14日)>盛花后45 d套袋(2014年5月19日)>盛花后50 d套袋(2014年5月24日)。与不套袋果实相比,不同时期套袋果实均提高了醇类物质的相对含量,但降低了醛类、酯类和酮类物质的相对含量;本实验共检测到3种内酯类和2种萜类特征香气物质,其中芳樟醇和γ-癸内酯存在显著相关性;此外,套袋主要影响了"瑞光19号"果实的香气成分和果面着色情况,果实套袋时间越早着色越好,其中盛花后40 d套袋后果实的着色好并且果香味浓,综合表现最佳。An experiment was performed to investigate the effects of 3 bagging stages on fruit flavor quality of ＂Ruiguang No.19＂ nectarine the major cultivar grown in Guanzhong region of Shaanxi province with the non-bagged samples as the control.Solid phase microextraction-gas chromatography-mass spectrometry（SPME-GC-MS）was used to analyze volatiles of nectarine fruits.A total of 83 volatile compounds were detected,and the total content of characteristic aroma volatile compounds in bagged fruits at different days after full blossom was in the decreasing order：control bagging at 40 days 45 days 50 days.Compared with control,the bagged fruits increased the relative content of alcohols,but decreased the contents of aldehydes,esters and ketones.Three lactones and 2 terpenes were detected as characteristic aroma compoundsand linalool contenthad a significant correlation with γ-decalactone content.In addition,bagging mainly affected the aroma componects and color of ＂Ruiguang No.19＂ fruit.An earlier bagging time was better for the peel coloration of fruits.Bagging at 40 days after full blossom showed good peel coloration,strong fruit aroma and the best overall quality.

关 键 词：油桃 套袋时期 挥发性物质 固相微萃取 气相色谱-质谱联用 着色 

分 类 号：S662.1[农业科学—果树学]