葡萄汁有孢汉逊酵母挥发性代谢物熏蒸处理对草莓果实香气成分及贮藏品质的影响  

Effect of Fumigation with Volatile Metabolites of Hanseniaspora uvarum on Aroma Components and Storage Quality of Strawberry Fruit

作　　者：奚裕婷 郭虹娜 姜毅 周姣 余伟 刘佳[1] 肖红梅[1] XI Yuting;GUO Hongna;JIANG Yi;ZHOU Jiao;YU Wei;LIU Jia;XIAO Hongmei(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《食品科学》2020年第9期168-174,共7页Food Science

基　　金：江苏省高校优势学科建设工程资助项目;南京市科技计划项目(201805035)。

摘　　要：本实验以’红颜’草莓为试材,通过分析腐烂指数、理化品质以及香气成分,研究葡萄汁有孢汉逊酵母挥发性代谢物熏蒸处理对草莓香气成分及贮藏品质的影响。结果表明:新鲜草莓香气成分有20种,其中含量最高的为乙酸反-2-己烯酯,占44.94%、其次为乙酸正己酯(26.12%)、己酸乙酯(16.51%)和己酸甲酯(2.92%)等;草莓经酵母挥发性代谢物熏蒸3 d后,相较于对照组,香气成分新增7种酯类、1种醇类、1种酸类和1种烯类物质,并刺激乙酸乙酯、丁酸乙酯、乙醇和正己醇等芳香物质含量明显上升,提高了草莓的风味;酵母挥发性代谢物熏蒸能够有效保持低温贮藏期间草莓果实的外观色泽,延缓草莓硬度、可溶性固形物质量分数、可滴定酸质量分数的下降,抑制腐烂现象的发生。综上,葡萄汁有孢汉逊酵母挥发性代谢物处理可以延缓草莓腐败,保持其品质,增强果实的风味性,提高草莓的耐贮性。The effect of fumigation with volatile organic compounds of Hanseniaspora uvarum on the the decay index,physicochemical qualities and aroma components of’Hongyan’strawberry fruit was studied during postharvest storage.The results showed that fresh strawberry fruit was found to contain 20 major aromatic substances,with trans-2-hexenyl acetate being the most dominant(44.94%),followed by hexyl acetate(26.12%),ethyl hexanoate(16.51%),and methyl hexoate(2.92%).Compared with the control group,7 esters,1 alcohol,1 acid,and 1 alkene were newly detected in the 3-day fumigation group,the contents of ethyl acetate,ethyl butyrate,ethanol and hexanol were obviously increased,and the flavor of strawberry fruit was improved by the fumigation treatment.Moreover,it could effectively maintain fruit appearance and color,delay the decrease in hardness and the contents of total soluble solids and titratable acid,and inhibit fruit decay during cold storage.In conclusion,the fumigation treatment has a positive effect on delaying the decay,maintaining the quality,promoting the flavor,and strengthening the storability of strawberry fruit.

关 键 词：草莓 挥发性代谢物 熏蒸 品质 香气成分 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]