不同采收期对烟台苹果果实品质影响研究  

Effects of Different Harvest Time on Fruit Quality of Yantai Apple

作　　者：张丽娜[1] 李梦琪[1] 朱亮[1] 赵玲玲[2] 姜中武[2] 孙承锋[1] 

机构地区：[1]烟台大学生命科学学院,山东烟台264005 [2]烟台大学农学院,山东烟台264005

出　　处：《中国果菜》2017年第6期16-24,共9页China Fruit & Vegetable

基　　金：2014年山东省泰山学者种业人才团队支撑计划

摘　　要：本文选择三个成熟期中优质且具有特色的苹果品种,即早熟品种嘎啦、中熟品种红将军和晚熟品种烟富3号作为试验材料,通过对三种烟台苹果的外观指标、营养指标和挥发性香气成分进行测定分析,比较了不同品种苹果果实品质差异,研究了采收期对苹果果实品质的影响。试验结果表明:随着采收期的延长,苹果的单果重、可溶性固形物和可溶性糖含量随采收期的延长逐渐增加,硬度、可滴定酸和总酚含量显著降低(P<0.05)。不同采收期苹果的维生素C含量有显著性差异(P<0.05)。通过主成分分析发现,采收期对苹果风味成分的组成有较大影响。因此,适当延长采收期有助于苹果糖类物质的积累,使糖酸比增加,也有利于苹果香气成分的积累,起到提高苹果感官品质的作用,但采收期对不同品种苹果品质的影响有所差异,应该针对不同品种苹果在采收期的选取上有所调整,才能使苹果感官品质达到最佳。Three kinds of Yantai apple were taken as experiment materials, and the appearance quality, nutritional quality and volatile aroma compounds were determined. Apple fruit quality were compared among different cultivars, according to appearance index, nutritional index and volatile aroma components, and the effect of different harvest time on fruit quality was also analyzed. Experimental results showed that the fruit weight, soluble solids and soluble sugar of the apple fruit were increased with the delaying harvest time. Moreover, firmness, titratable acid and total phenols of the apple fruit were decreased significantly, but there was no significant change in fruit shape index. There were significant differences in content of Vitamin C in apple at different mature period. The results of principal component analysis （ PCA） indicated that harvest time have a great influence on the composition of flavor components. Properly delaying harvest time would be beneficial for sugar accumulation which is contribute to raise sugar acid ratio and also increase the concentrations of aroma compounds. Furthermore, the effect of harvest time on apple quality of different varieties was different, suitable harvest time should be selected to improve the apple fruit sensory quality.

关 键 词：苹果品种 采收期 果实品质 香气成分 

分 类 号：S661.1[农业科学—果树学]