套袋对‘金世纪’苹果果实香气品质的影响  

Effect of Bagging on the Aroma Quality of‘Jinshiji’Apple Fruit

作　　者：陶茹 樊淼淼 张天皓 孙鲁龙 高华[1] TAO Ru;FAN Miaomiao;ZHANG Tianhao;SUN Lulong;GAO Hua(College of Horticulture,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《果树资源学报》2021年第1期22-27,共6页Journal of Fruit Resources

基　　金：陕西省科技重大专项S2020-ZDZX-PGZX-0007;国家苹果产业技术体系(CARS-27)。

摘　　要：比较分析套袋对‘金世纪’苹果果实品质的影响,为其在陕西渭北地区的栽植提供理论依据。分别测定套袋与不套袋果实基本品质和香气成分。结果表明:套袋后‘金世纪’果实亮度显著提高了6.16%,果实固酸比增加了11.74%;‘金世纪’果实黄蓝值显著降低34.54%,可溶性固形物含量降低10.70%,可滴定酸含量降低17.65%,维生素C含量降低18.58%,花青苷含量降低69.06%;套袋显著降低了果实香气物质种类和总含量,显著降低了酯类、醛类、醇类化合物含量。套袋对‘金世纪’苹果外观质量有所改善,显著降低了果实内在品质,香气物质总含量及种类显著降低。A comparative analysis of the impact of bagging on the fruit quality of the‘Jinshiji’apple provides a theoretical basis for its planting in the Weibei area of Shaanxi.The basic fruit quality and aroma components were determined.The results showed that bagging significantly increased the brightness of the‘Jinshiji’fruit by 6.16%,and the solid-acid ratio of the fruit was 11.74%;which significantly reduced the yellow-blue value of the‘Jinshiji’fruit by 34.54%.The soluble solid content was 10.70%,and the titratable acid content was 17.65%.The Vc content was 18.58%and the anthocyanin content was 69.06%.The bagging significantly reduced the types and total content of fruit aroma substances,and significantly reduced the content of esters,aldehydes,and alcohol compounds.Bagging could improve the appearance quality of‘Jinshiji’apples,significantly reduce the internal quality of the fruit and the total content and types of aroma substances.

关 键 词：苹果 套袋 品质 香气 

分 类 号：S661.1[农业科学—果树学]