3个红皮砂梨品种果实品质和香气成分比较分析  

Comparation of fruit quality and aroma components among three red-skinned sand pear varieties

作　　者：张鑫楠 贾晓辉[1] 杜艳民[1] 王文辉[1] 舒群[2] ZHANG Xinnan;JIA Xiaohui;DU Yanmin;WANG Wenhui;SHU Qun(Research Institute of Pomology,Chinese Academy of Agricultural Sciences/Key Laboratory of Gormplasm Resources Uilization of Horticultural Crops,Mimistry of Agricultire and Rural Affairs/Kay Laboratory of Fruits Storage and Processing,Xingcheng 125100;Institute of Horticulture Crop,Yumnan Academy of Agricultural Sciences,Kumming 650205,Yumnan,China)

机构地区：[1]中国农业科学院果树研究所·农业农村部园艺作物种质资源利用重点实验室·辽宁省果品贮藏与加工重点实验室,辽宁兴城125100 [2]云南省农业科学院园艺作物研究所,昆明650205

出　　处：《果树学报》2022年第3期366-375,共10页Journal of Fruit Science

基　　金：国家现代农业产业技术体系建设专项(CARS-29-19);中央级公益性科研院所基本科研业务费专项(2020)。

摘　　要：【目的】明确美人酥、满天红和彩云红3个云南红梨品种之间的品质差异,旨在为红梨资源品质研究和生产上新品种选育、引种和推广提供理论依据。【方法】以云南安宁地区红色砂梨品种美人酥、满天红和彩云红为试材,对这3个主栽品种的果实外观特征、营养特性和香气成分等进行比较分析。【结果】满天红果实单果质量、硬度和维生素C含量高于彩云红和美人酥,美人酥可滴定酸含量最高,彩云红果实可溶性固形物、总多酚、总黄酮、总花色苷含量以及固酸比高于美人酥和满天红。彩云红中检测出的香气物质种类最多,为47种,美人酥和满天红中分别检测出35种和34种。【结论】不同红梨品种间品质及风味差异较大,经比较满天红和美人酥梨口感偏酸,彩云红梨外观着色较好、甜度和营养价值最高,香气成分种类最为丰富。【Objective】Meirensu,Mantianhong and Caiyunhong are the main red-skinned pear varietiesin Yunnan province.The fruit appearance characteristics,nutritional values and aroma components ofthree red-skinned pear varieties were compared and analyzed in order to provide theoretical basis forthe research on fruit quality,breeding and introduction of new red-skinned pear varieties.【Methods】Using the fruits of Meirensu,Mantianhong and Caiyunhong as materials,the single fruit weight,firm-ness,soluble solids,titratable acid,vitamin C,sugar and acid components were detected.The content ofphenols was determined by UPLC-PDA-MS/MS-ESI.HS-SPME and GC-MS were used to determinearoma components and relative content in red-skinned pears.【Results】The single fruit weight,firm-ness and vitamin C contents of Mantianhong were higher than those of Caiyunhong and Meirensu.Thefruit shape index of Meirensu was higher than that of Caiyunhong and Mantianhong.The shape of Mei-rensu was oval,but that of Caiyunhong and Mantianhong was ellipse.After 10 days of storage,the firm-ness of all the fruits decreased,but the order of firmness in fruits remained unchanged as before.Thecontent of vitamin C in Mantianhong pear decreased,while that of Caiyunhong and Meirensu increased.The soluble solid content of Caiyunhong was significantly higher than that of Mantianhong and Meiren-su.Meanwhile,the titratable acid content in Caiyunhong was at the lowest level among three red-skinned pear varieties.The solid/acid ratio of Caiyunhong was 100.74,which was higher than that of Meirensu and Mantianhong by 3.01 times and 2.38 times,respectively.The solid/acid ratio in pears indi-cated that the taste of Caiyunhong was sweet,while that of Mantianhong and Meirensu was sour.After10 days shelf life,the soluble solid content of all pears increased,while the titratable acid content de-creased,the solid/acid ratio and the sweetness increased.Contents of soluble solids,total polyphenols,total flavonoids and total anthocyanins of Caiyunhong were higher than those

关 键 词：红皮砂梨 美人酥 满天红 彩云红 果实品质 香气成分 

分 类 号：S661.2[农业科学—果树学]