UVC预处理对冷藏和货架期间‘锦香’黄桃挥发性物质组分及含量的影响  

Effects of UVC pretreatment on composition and content of volatile substances of‘Jinxiang’yellow peach during cold storage and shelf-life

作　　者：周慧娟[1] 杜纪红[1] 张夏南[1] 苏明申[1] 李雄伟[1] 叶正文 ZHOU Huijuan;DU Jihong;ZHANG Xianan;SU Mingshen;LI Xiongwei;YE Zhengwen(Forest and Fruit Tree Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai Key Laboratory of Facility Horticulture Technology,Shanghai 201106,China)

机构地区：[1]上海市农业科学院林木果树研究所,上海市设施园艺技术重点实验室,上海201403

出　　处：《上海农业学报》2021年第3期91-99,共9页Acta Agriculturae Shanghai

基　　金：上海市科委重点攻关项目(18391901600);上海市农业农村委员会科技兴农推广项目[沪农科推字(2018)第1-7号];国家现代桃产业技术体系(CARS-31);上海市农业科学院攀高计划(PG21221)。

摘　　要：以芳香型黄桃‘锦香’果实为试材,设置以下处理:1)UVC照射5 min;2)UVC照射20 min;3)UVC照射40 min;4)不做任何处理(CK),利用HS-SPME-GC-MS技术分析‘锦香’黄桃采后贮藏期间挥发性物质数量及含量的变化。结果表明:UVC处理可减轻‘锦香’黄桃果实酯类和内酯类物质的代谢障碍,以UVC预处理5 min、温度(1±0.5)℃、相对湿度85%—90%的冷藏条件效果较佳。UVC预处理5 min可显著诱导果香和花香型挥发性物质的产生,其中酯类、萜类和内酯类物质数量分别增加3种、5种和2种;还可抑制冷藏和货架期间1-己醇和反式-2-己烯-1-醇的合成,诱导较高的γ-癸内酯、δ-癸内酯和芳樟醇的合成,提高果实贮藏期间的整体风味。In this paper,aromatic fresh yellow peach‘Jinxiang’was used as test material,and the following treatments were set up:1)UVC irradiation for 5 minutes;2)UVC irradiation for 20 minutes;3)UVC irradiation for 40 minutes;4)The fruits without any treatment(CK).HS-SPME-GC-MS was used to analyze the changes of volatile substances in‘Jinxiang’yellow peach during cold storage.The results showed that UVC treatment could relieve metabolic disorders of esters and lactones in‘Jinxiang’yellow peaches,and UVC pretreatment for 5 min and then stored under the temperature of(1±0.5)℃and relative humidity of 85%-90%were better.UVC pretreatment for 5 minutes could induce an increase in the number of volatile substances,among which 3,5 and 2 species of esters,terpenes and lactones were increased respectively,which indicated that UVC pretreatment could induce the production of fruity and floral volatile substances.UVC pretreatment for 5 min could inhibit the synthesis of 1-hexanol and trans-2-hexene-1-ol during cold storage and shelf life,induce higher synthesis ofγ-decanolide,δ-decanolide and linalool,and improve the overall flavor of fruits during storage.All above showed that UVC pretreatment could alleviate the low temperature metabolic disorder ofγ-decanolide andδ-decanolide in‘Jinxiang’fruit,and improve the overall flavor and economic value of commercial peach fruit.

关 键 词：冷藏 挥发性物质 黄桃 Γ-癸内酯 δ-癸内酯 

分 类 号：S662.1[农业科学—果树学]